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    Home » Dinner

    Zucchini Lasagna with a Bolognese Meat Sauce

    Published: Dec 6, 2020 · Modified: Nov 10, 2022 by Kristin · This post may contain affiliate links · 6 Comments

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    Zucchini Lasagna Pin Image
    Zucchini Lasagna Pin Image

    This zucchini lasagna is a great adaptation of the classic Italian dish. Thinly sliced zucchini makes for the perfect noodle substitute and then layered with ground meat and sausage bolognese sauce, which will give you that comforting dish feeling without all the heavy carbs.

    This post may contain affiliate links. Read my disclosure policy here.

    A spatula scooping out a slice of zucchini lasagna with ground meat and tomato sauce.

    While I love just about everything Italian such as bread, pasta, and of course pizza, we can find ourselves sometimes eating a tad too many carbs. Don't get me wrong, I love carbs! However, sometimes we just want something a little lighter that still offers that same comfort feeling you get from a good pasta dish.

    That is where zucchini lasagna comes in! It has all the great flavors from a meat bolognese sauce then layered between thin slices of zucchini. It really is the perfect balance between healthy and comfort food.

    Tips for Making Zucchini Lasagna

    1. Slice the zucchini about ⅛" thick. Zucchini is full of water so this dish will naturally be a tad on the watery side. Slicing them around ⅛" thick will ensure they don't get too soggy.

    2. Reduce down all the liquid in the bolognese. When you bake the lasagna it will naturally have some liquid from the zucchini. It's important to make sure your sauce is nice and thick with no standing liquid. The zucchini is unable to absorb the excess liquid like a pasta would. If you are unable to reduce all the liquid, just drain before assembling the layers or scoop using a slotted spoon.

    3. Use crushed tomatoes. Diced tomatoes have a lot of liquid so I recommend using crushed tomatoes. Crushed tomatoes have a creamier texture which will help reduce the liquid in this dish.

    Here is what you will need:

    Ingredients

    For the bolognese meat sauce:

    • 1lb Ground Meat (beef, venison, and turkey are all great choices)
    • 1lb Italian Sausage
    • 2 Tbl Olive Oil
    • ½ Large Onion
    • 1 Large Carrot - Diced
    • 2-3 Ribs of Celery - Diced
    • 3 Garlic
    • 1 - 15oz Can Crushed Tomatoes
    • 1 - 6oz Can Tomato Paste
    • 2 teaspoon Balsamic Vinegar
    • 1 teaspoon of the following:'
      • Salt
      • Dried Basil
      • Dried Oregano
    • ½ teaspoon Pepper

    For the Layers

    • 3-4 Medium Zucchini - Diced ⅛ thickness with a mandolin slicer
    • ½ Cup Freshly Grated Parmesan Cheese
    • ¼ Cup Fresh Parsley - Chopped

    Instructions

    1. Chop all the veggies, garlic, parsley, and slice the zucchini.

    A pile of freshly cut veggies. Carrots, Onions and celery.

    I recommend a thickness of ⅛" for the zucchini. If it is too thin they can get really soggy when baked.

    I prefer to use my mandolin slicer to get the perfect slices of zucchini. You can set your thickness and each one comes out perfectly uniform.

    Zucchini being sliced with a mandoline slicer.
    A pile of of freshly sliced zucchini on a wood cutting board.

    2. Start off by heating a cast iron or other skillet and once warm, add the olive oil.

    3. Sauté the onions for 3-4 minutes or until soft and translucent. Add the carrots and celery and continue to sauté until soft. About another 4-5 minutes. Add in garlic for 30 seconds or until fragrant.

    4. Once all the veggies are soft, add in the ground meat and sausage and cook until browned. Around 10 minutes. Drain off all excess grease before moving forward.

    5. Add in the canned tomatoes, seasoning, and balsamic vinegar and bring to a boil. Reduce to simmer and allow all the liquid to reduce down. Pour off any excess and prepare to layer the pan.

    Ground meat and sausage being cooked in a large cast iron skillet.

    6. In a 9x13 pan assemble the first layer of zucchini by laying them along the short width of the pan. Make sure each slice slightly overlaps each other.

    Zucchini noodles layered in a dish

    7. Take just over a cup of the meat sauce and spread evenly over the zucchini.

    a 9x13 dish with layers of sliced zucchini and layered ground meat.

    8. Repeat that step for a total of 3 layers.

    9. Top with freshly grated parmesan cheese and chopped parsley.

    Pan filled with a zucchini lasagna topped with parmesan cheese and fresh parsley.

    10. Cover with foil and bake at 350 for 35-45 min. For the last 5 minutes or so take the foil off and allow the cheese to fully melt.

    Freshly baked homemade zucchini lasagna with parmesan cheese and parsley.

    Remove from oven and allow to cool for 5-10 min before serving.

    This dish makes for great leftovers and will last covered in the fridge for a few days.

    Other Recipes you May Enjoy:

    I love using fresh produce to make popular dishes a little healthier. You can see my other posts such as:

    Zucchini Tuna Melts

    Sweet Potato Shepherds' Pie

    Black Bean Sweet Potato Tacos

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    Lodge 15" Cast Iron Pan

    If you try this recipe I would love to hear about it! Leave me a comment or tag me on Instagram @dirt.dough

    Recipe

    Zucchini Lasagna

    This zucchini lasagna is one of my favorite adaptations of the classic Italian dish. Thinly sliced zucchini makes for the perfect noodle substitute and then layered with a ground meat and sausage bolognese sauce, gives you that comfort dish feeling without all the heavy carbs.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Bolognese Sauce 20 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Main Course
    Cuisine Italian
    Servings 6 People
    Calories 439 kcal

    Equipment

    Large cast iron or other skillet
    9"x13" Baking Pan

    Ingredients
      

    For the Bolognese Meat Sauce

    • 1 lb Ground Meat Beef, Turkey or Venison
    • 1 lb Italian Sausage
    • 2 tablespoon Olive Oil
    • ½ Large Onion Diced
    • 1 Large Carrot Peeled and Diced
    • 2-3 Ribs of Celery Diced
    • 3 Cloves of Garlic Minced or Pressed
    • 1 15 oz Crushed Tomatoes
    • 1 6 oz Tomato Paste
    • 2 teaspoon Balsamic Vinegar
    • 1 teaspoon of the following Salt, Dried Basil, Dried Oregano
    • ½ teaspoon Freshly Ground Pepper

    For the Lasagna Layers

    • 3-4 Medium Size Zucchini Sliced about ⅛" thick length wise
    • ½ Cup Freshly Grated Parmesan Cheese
    • ¼ Cup Fresh Parsley Chopped

    Instructions
     

    • Preheat oven to 350 degrees.

    For the Bolognese Meat Sauce

    • Chop all the veggies, garlic, and parsley.
    • Bring a large cast iron skillet or other pan to temp over medium heat.
    • Add 2 Tablespoons Olive Oil
    • Saute the onions for 3-4 minutes or until soft and translucent
    • Add the carrots and celery and continue to saute until soft. About another 4-5 minutes
    • Add in garlic and cook for 30 seconds
    • Add in ground meat and sausage and cook until browned. Once browned drain any excess fat.
    • Add in canned tomatoes, all seasonings and balsamic vinegar and bring to a boil. Reduce to simmer and allow to cook until all the liquid has reduced down.
    • Pour off any excess liquid and prepare your pan.

    Building the Layers

    • While the bolognese is cooking slice all your zucchini length wise at around ⅛" thickness.
    • In a 9"x13" pan assemble for first layer of zucchini. Place zucchini across the width of the pan slightly overlapping them.
    • Cover the zucchini with a layer of the meat sauce. Just over a cup of the sauce.
    • Repeat the last two steps for a total of 3 layers.
    • Top with freshly grated parmesan cheese and chopped parsley.
    • Cover with foil and bake for 35-45 minutes at 350 degrees. Sauce should be bubbly and cheese melted.
    • The last 5 minutes, remove the foil and bake until the cheese is fully melted.
    • Allow to cool for 10 minutes. Serve warm.

    Notes

    1. Slice the zucchini about ⅛" thick. Zucchini is full of water so this dish will naturally be a tad on the watery side. Slicing them around ⅛" thick will ensure they do not get too soggy.
    2. Reduce down all the liquid in the bolognese. When you bake the lasagna it will naturally have some liquid from the zucchini so make sure your sauce is nice and thick with no standing liquid. If you are unable to reduce all the liquid, just drain before assembling the layers.
    3. Use crushed tomatoes. Diced tomatoes have a lot of liquid so I recommend using crushed tomatoes. It has a creamier texture vs. watery. Using crushed tomatoes will help keep your bolognese from being too runny.
    4. Makes great left overs! Cover and keep in the refrigerator for 3 days. 

    Nutrition

    Calories: 439kcalCarbohydrates: 15gProtein: 30gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 99mgSodium: 1323mgPotassium: 978mgFiber: 3gSugar: 10gVitamin A: 2726IUVitamin C: 52mgCalcium: 170mgIron: 10mg
    Keyword Bolognese sauce, Dinner Ideas, Lasagna, Meat Sauce, Zucchini, Zucchini Dinner, Zucchini Lasagna
    Did you try this recipe?Leave a comment and rating below.

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      Recipe Rating




    1. Tani

      December 11, 2020 at 7:32 am

      This looks so delicious great way to sneak in more veggies for the kids!

      Reply
      • Kristin

        December 11, 2020 at 4:33 pm

        It is a great way to get more veggies in their diet. They love the sauce so much makes them forget there is zucchini.

        Reply
    2. Karmen

      December 10, 2020 at 8:37 pm

      Thank you for this healthy lasagna recipe!

      Reply
      • Kristin

        December 11, 2020 at 4:34 pm

        Your Welcome! I hope you enjoy it.

        Reply
    3. Hannah

      December 10, 2020 at 5:39 pm

      This looks really good! I like the tip about making your sauce as thick as possible so it makes up for the water in the zucchini.

      Reply
      • Kristin

        December 11, 2020 at 4:34 pm

        It really seems to help. There is a little water just naturally from the zucchini so a thick sauce is the trick.

        Reply

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