Hi, friends! Thin zucchini slices replace pasta in this savory layered bake. Roast the slices first and reduce the meat sauce well: those two steps keep water from collecting in the dish. Let the finished lasagna rest before cutting so its layers have time to settle.
- Prep
- 35 minutes
- Cook or chill
- 8–12 minutes pre-roasting, then 20–25 minutes baking
- Yield
- 8 servings
Ingredients
The original recipe uses a 240 ml cup and 15 ml tablespoon. U.S. cup volumes and oven settings are rounded; use listed grams and milliliters for accuracy. Sweetener conversions come from the specific product’s label.
Layers
- 3 large zucchini
- 1 tablespoon olive oil
- Salt and pepper to taste
- 250 g shredded mozzarella (about 9 oz)
- 30 g grated Parmesan (about 1 oz)
Meat sauce
- 500 g ground beef (about 1.1 lb)
- 1 onion, chopped
- 2 garlic cloves, minced
- 600 g tomato sauce or canned peeled tomatoes (about 21 oz)
- 1 teaspoon paprika
- Basil, salt, and pepper to taste
How to make it
- Preheat to 425°F (220°C). Prepare two baking sheets and a 20 × 30 cm baking dish, about 8 × 12 inches. Cut zucchini lengthwise into 4–5 mm (roughly 3/16-inch) slices and pat dry. Use a hand guard if using a mandoline.
- Brush the zucchini lightly with olive oil and roast for 8–12 minutes, turning if needed. It should lose moisture without falling apart.
- Brown the ground beef, add onion, garlic, and paprika, and cook the beef to 160°F. Add tomatoes and simmer until thick with no loose liquid; finish with basil.
- Spread sauce in the dish, then alternate zucchini, meat sauce, and thin mozzarella layers. Finish with sauce and remaining mozzarella and Parmesan.
- Reduce the oven to 400°F (200°C). Bake for 20–25 minutes until hot throughout; check this casserole for 165°F at the center.
- Rest for 10–15 minutes before cutting.
Small details that help
Zucchini has its own texture and does not become identical to pasta. A thick sauce should briefly reveal the pan when you draw a spatula across it. Too much cheese between layers can make them slide, so reserve more for the top and keep inside layers modest.
Serving and storing
Refrigerate covered at 40°F or below and use within 3–4 days. Refrigerate perishable food within 2 hours, or 1 hour above 90°F. Divide hot food into shallow containers for prompt cooling rather than waiting for it to become fully cold on the counter. Reheat savory leftovers to 165°F. USDA storage and reheating guidance.
Frequently asked questions
Why is it watery?
The zucchini may not have been dried/pre-roasted, or the sauce needed more reducing.
Can I use jarred sauce?
Yes. Use the stated amount, check its seasoning, and simmer down excess water.
How should I reheat slices?
Refrigerate promptly in shallow covered containers and reheat to 165°F.