Zucchini Lasagne

One of my go-to dinner recipes, especially this time of year when I’ve been completely overrun by zucchinis. 

This is a perfect meal prep dish you can make for the week, or even make an extra one to freeze for another time. This recipe can also be made vegetarian, just skip the meat and add some mushrooms to the sauce instead.

For this lasagne you’ll need ~

1 big boy zucchini or 2 smaller guys – cut into coins
1 cup of ricotta 
2 eggs
1 cup of mozzarella cheese
1/2 c of parma 
1 lb ground beef (or a bunch of chopped mushrooms)
1 onion, minced
4 garlic cloves, minced
Salt, pepper, & Italian seasoning. 
1/4 c of red wine or balsamic vinegar
Fresh basil is great too if you got it! 

Throw your ground beef in a pot and get it cooking. Break that beef up nice and good and let it get browning before tossing in your onion and garlic. Add a little bit of salt, pepper and Italian seasoning. Always make sure you season in layers as you go. Pour the tomato sauce over the beef with the balsamic (or red wine) and add another layer of seasoning. Put the lid on and get it on a low simmer. Be sure to stir it ever 10 minutes or so but let it roll for 30-45 mins. Give it a taste at this point and add a bit more seasoning if needed.

Let the sauce slightly cool preheat the oven to 350. 

To prepare the ricotta mix with the 2 eggs, 1/4 c of parma and a bit of salt and pepper. Now would be a good time to throw in some fresh basil too if you got it!

Add a little bit of the sauce at the bottom of the pan and then layer the zucchini coins slight over one another. Add a small amount of sauce then ricotta mixture followed by a layer of mozz. Repeat up to the top and sprinkle a bit of parm, leaving about 1/4 inch of space at the top. 

Bake covered for 30 mins and uncovered for 15 minutes until cheese is nice and bubbly on top. If you’re cooking from frozen, pull from freezer the following night and let it defrost in fridge throughout the day. Add an additional 10 minutes uncovered in the oven if needed.

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