How to Make Zucchini Lasagna

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Today on The Stay At Home Chef I’m
showing you how to make Zucchini Lasagna
This is a great low-carb option to enjoy
a classic lasagna. Instead of using pasta,
we’re gonna use zucchini. To start you
want to slice your zucchini into long
thin strips like they’re pasta. You can do
this with a sharp knife or you can use a
mandolin. You can see that you end up
with these long little strips like pasta sheets.
You’ll want to cut up four to
five zucchini and then transfer all of
the strips into a colander. Sprinkle on some salt
and we’re gonna toss these together and
the salt will draw out any excess
moisture so we don’t end up with a soggy
lasagna. Then we’ll let the zucchini sit
while we cook our sauce in a large pot
over medium-high heat. You’ll need one
pound of lean ground beef and one pound
of ground Italian sausage. Use a spoon to
break up the meat and get it browning. Once your meat is starting to brown off
you’ll want to add in one white diced
onion and get that cooking in there as well.
After about five minutes the onions
will start to get tender you can see why
I used a lean ground beef because
there’s hardly any grease left in the
bottom but if you do have a lot of
grease now is the time to drain it.
Next add in five cloves of minced garlic and
let this cook for about one minute.
Just enough time for it to release its flavor
then pour in 28 ounces of crushed tomatoes
I love using preserved tomatoes
this way and 15 ounces of pureed tomatoes
which is called tomato sauce or
pasatta depending on where you’re located
Then you’ll need two cans or 12 ounces
of tomato paste and the cool little
trick is to open it on both ends with a
can opener and then it slides right out
and you can grab the top tab on top the
second one in there whoops grab off that can
This is why you rinse your cans
before you open them and then stir this
all together. Pour in half a cup of red
cooking wine or you can use beef broth
or chicken broth or even grape juice. Add
in one tablespoon of sugar to balance
the acidity of the tomatoes. Although that is optional if sugar offends you.
You’ll also need 1 teaspoon of dried oregano
1/2 teaspoon of salt, 1/2 teaspoon of black pepper
1/2 cup of freshly chopped basil and
1/4 cup of minced parsley.
We’re gonna stir this all in. All right let
this simmer on the stove until you’re
ready to assemble your lasagna. Then
we’ll bring the zucchini over to the
sink and rinse off all that salt. I’m
gonna spread it out onto some paper
towels and then pat them all dry. You
don’t want to end up with a soggy lasagna.
Now instead of a bechamel today
I want to use a ricotta mixture. I love
that as a filling in lasagna so we’re
gonna make that next. You’ll need
30 ounces of whole milk ricotta cheese. You
just want to get that into a large
mixing bowl and to that we will add 2
tablespoons of minced parsley, 1 large
egg, 1/2 a teaspoon of salt. I like to add
in just a pinch of nutmeg and stir this
all together. Once that’s mixed together
grab one pound of freshly grated
mozzarella cheese and 1 cup of freshly
grated Parmesan cheese and we are gonna
be ready to assemble our lasagna. To
assemble we’re gonna spread just a
little bit of the sauce on to the bottom
of a lightly greased 9 by 13 pan.
Now you’ll notice I’m using a deep dish
lasagna pan it’s a couple inches deeper
than your standard 9 by 13 pan. This will
allow me to create more layers in my
lasagna and it’s totally worth it. Next you’ll want to create a layer of
zucchini so just lay them out to cover
the entire bottom of the pan
Next we’ll spread on about a third of
our ricotta mixture right over that
layer of zucchini.
Then we’ll add on more of our meat sauce
and get that covering spilling
everywhere. You’ll want to make sure you
clean up the pan as you go. Top your meat
sauce off with some of that shredded
mozzarella cheese and then 1/4 cup of
our Parmesan cheese
now that’s 1 complete layer so I’m gonna
make 3 layers because I have that deep
dish lasagna pan. If you have just a
regular 9 by 13 you’ll probably only get
two layers out of this so I’ll add on
more zucchini until we get to the top
Now once you get to the top layer you’ll
add on another final layer a fourth
layer or third if you’re using a smaller
pan of zucchini and then cover that with
a little bit of your meat sauce. Then the rest of your mozzarella cheese
and the rest of your parmesan. If you
have any leftover meat sauce you can
always freeze that for later use. Next
we’re gonna bake this in a 375-degree
oven uncovered for about one hour. Let it
sit for 10 to 15 minutes to make it
easier to slice and serve. We are
ready to eat!
Thanks for watching!
You can find the full written recipe in the
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24 comments

  1. This really is a fabulousrecipe for Lasagna and I love the slicing gadget…Brilliant..like 14//

  2. You have the best recipes. I’ve made lasagne for years. Got the recipe over 50 years ago from an old Italian grandma. Never thought about using zucchini. Can’t wait till fall to give it a try.

  3. Perfect recipe. You can also make smaller lasagna in dollar store foil pans and freeze for later. Bake when needed. You can probably get three smaller lasagna out of this recipe.

  4. Looks so yummy! Bonus using the zucchini. This recipe looks amazing and I am thinking I have got to make it. Thank you so much Rachel. Oh, forgot to ask, does the salt used to get water out of zucchini get absorbed into it even though we rinse? Thanks Rachel. Wonderful recipe and video. Hugs. Claudia

  5. First time I’ve grown zucchini in the garden. I was looking for a recipe and came across this. Awesome! Absolutely delicious.

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