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Zucchini, Meat & Cheese Lasagna
By the end of every summer, anyone with a garden are giving zucchini away they are in such abundance. Or your local farmer’s market are practically giving them away. There’s only so much Zucchini Cake we can make (although we do love this recipe) and with a request for a lighter version of lasagna, we created our infamous Zucchini, Meat & Cheese Lasagna.
It takes everything we love about a hearty, cheesy lasagna and lightens it up with layers of tender zucchini slices instead of pasta.
Don’t be intimidated by the long cook time–we highly recommend making the ragu 1-2 days ahead of time. This also make it much easier to remove any excess fat. The active time is minimal, it just has to simmer on the stove for a few hours. Or better yet, try the new Bolognese Sauce from Fore Quarter Butcher Shop! We tested this recipe with 2 of their 1L containers of the sauce and it was perfect.
We highly recommend making the ragu one day ahead of time, both to improve flavour and to easily remove excess fat.
A few notes on ingredients: we use whole, canned tomatoes because generally their quality is superior. Blend them with a hand blender. We love Mutti Brand! We use extra smooth ricotta cheese. We use Grana Padano parmesan cheese which is just a flavourful and way less expensive than Reggiano.
- Prep Time: 45 minutes
- Cook Time: 3 hours + 45 Minutes
- Total Time: 4 1/2 hours
- Yield: 8-10 Servings
Ingredients
- 3 tbsp. olive oil
- 1 onion, finely diced
- 1 carrot, peeled and finely diced
- 1 rib celery, finely diced
- 1 large clove of garlic, minced
- 2 lbs. lean ground beef
- 2 large cans whole tomatoes, blended
- 2 containers of ricotta cheese (475g each). We used Extra smooth.
- 3 large eggs
- 2 tsp. kosher salt
- good pinch of nutmeg
- 1/2 tsp. freshly ground black pepper
- 1/2 cup grated parmesan cheese (1st amount), such as Grana Padano
- 4 medium zucchini, about 2 lbs. total
- Kosher salt, as needed
- 1 1/2 cups grated mozzarella cheese
- 1/2 cup grated parmesan cheese (2nd amount)
Instructions
- Make the ragu: in a large, heavy pot heat the olive oil. Add the onion and sweat over medium heat until soft, but not browned. Season with a little salt as you go.
- Stir in carrot & celery and continue to sweat. Stir in garlic closer to the end.
- Add in meat and cook until it just begins to brown– don’t walk away here. Use a wooden spoon or spatula to continuously break up the meat to make it nice and fine. Season with salt.
- Add in tomatoes and bring up to a simmer. Slightly cover and simmer over very low heat for 3-4 hours. We highly recommend making the ragu one day ahead of time, both to improve flavour and to easily remove excess fat. If making and using the same day, ensure the ragu is slightly chilled before layering the lasagna.
- Prepare the zucchini: line a baking sheet with a double layer of paper towels.
- Trim the ends off the zucchini and carefully slice lengthwise using a mandolin. Layer the zucchini onto the paper towel, overlapping the zucchini. This just makes it easier to build the lasagna later on. Season the zucchini with salt. Top with another layer of paper towel, and another layer of zucchini, ensuring to salt the zucchini. This draws the water out of the zucchini, firming it up. After about 5-10 minutes, use a bit more paper towel to dot up any excess water.
- Make the Cheese layer: in a large bowl whisk together the ricotta cheese, eggs, salt, pepper, nutmeg and 1/2 cup of the parmesan cheese.
- Layer and Bake: Preheat oven to 375F. Line a 9×13 deep baking dish with parchment paper. Drizzle with a little olive oil.
- Plan to make three layers: Start with the zucchini, followed by the ragu then the cheese layer. The easiest way to spread neatly is to spoon 6 large spoonfuls of ragu across the zucchini and gently even out using a spatula. Do the same with the cheese. Sprinkle a little mozzarella over the cheese layer. Continue to layer with zucchini, meat & cheese. We like to leave the bulk of the cheese for the top, as well as most of the mozzarella and remaining parmesan cheese.
- Place the pan on a baking sheet lined with parchment paper to catch any leaks.
- Place a small piece of parchment paper over the lasagna (this keeps the foil from sticking to the cheese) then cover tightly with foil. Place on baking sheet and baked, covered for 25 minutes.
- Uncover and continue to make for a further 20-30 minutes until deep, golden brown.
- Rest 20 minutes before cutting and serving (a serrated knife works best). For the neatest slices, chill overnight before slicing, then reheat in microwave or in a covered, non-stick frying pan.
Notes
Final thoughts on Zucchini, Meat & Cheese Lasagna:
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This is a Low-carb alternative to traditional lasagna.
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It’s Summer-friendly, the perfect way to use up abundant zucchini.
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Cheesy and satisfying, like really cheesy! You won’t miss the pasta.
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Make-ahead friendly, perfect for a busy week ahead or for entertaining!
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Substitutions for Zucchini, Meat & Cheese Lasagna:
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Chese: swap ricotta for cottage cheese. Try blending it!
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Meat: use ground turkey or chicken, or a beef/pork mix. Or go vegetarian with your favourite lentil ragu. Add in mushrooms too!
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Zucchini prep: If you’re worried about excess moisture, i.e. if your zucchini are very large, salt your zucchini slices as instructed, and let them sit overnight. Pat dry well. You can also grill or roast them briefly before layering.
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Sauce: Love a little heat? Add red pepper flakes or use spicy Italian sausage in the meat sauce.
Meal Ideas:
Our Zucchini, Meat & Cheese Lasagna goes well with:
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A simple green salad with a red wine vinaigrette, or even a tomato-cucumber salad if all are in season.
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A glass of Chianti or Pinot Noir!
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Garlic Bread or Sourdough (we love the Cobs Bread sourdough!). We know the lasagna is carb free, so having bread alongside is a bit more balanced!
