why make this recipe
Summer Zucchini Lasagna is a wonderful twist on traditional lasagna. It combines fresh zucchini with a rich meat sauce and layers of creamy cheeses. This dish is perfect for warm weather when zucchini is in season. It’s a great way to enjoy vegetables while still indulging in a comforting, hearty meal. Plus, it’s an easy recipe that the whole family will love!
how to make Summer Zucchini Lasagna
Ingredients:
- 9 lasagna noodles, cooked
- 1 lb ground beef or turkey
- 2 cups marinara or tomato sauce
- 1 medium zucchini, thinly sliced
- 1 1/2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- Salt, pepper, & Italian seasoning
Directions:
- Cook Meat: In a skillet, brown the ground beef. Drain any excess fat and add the marinara sauce. Let it simmer for about 5 minutes.
- Mix Cheese: In a bowl, mix together the ricotta cheese, egg, Parmesan cheese, salt, pepper, and Italian seasoning until well combined.
- Layer: In a baking dish, start with a layer of meat sauce. Place a layer of lasagna noodles over the sauce, then add some of the ricotta mixture and zucchini slices. Top it with mozzarella cheese. Repeat these layers until you finish all the ingredients.
- Bake: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. After that, remove the foil and bake for another 10–15 minutes until the cheese is golden and bubbling.
- Rest & Serve: Let the lasagna sit for 10 minutes before slicing into it. This helps it hold its shape when serving.
how to serve Summer Zucchini Lasagna
Serve Summer Zucchini Lasagna hot, straight from the oven. It pairs well with a crisp green salad and some garlic bread on the side. You can sprinkle some extra Parmesan or fresh basil on top for added flavor and presentation.
how to store Summer Zucchini Lasagna
If you have leftovers, let the lasagna cool completely before storing. Cover it tightly with plastic wrap or aluminum foil. You can keep it in the fridge for up to 3-4 days. For longer storage, consider freezing it. Wrap it well and store in the freezer for up to 3 months. When you’re ready to eat, thaw in the fridge overnight and reheat in the oven.
tips to make Summer Zucchini Lasagna
- Use fresh zucchini for the best flavor and texture.
- Feel free to add other vegetables, like spinach or bell peppers, for more nutrition and color.
- If you prefer a lighter version, you can substitute ground turkey or use whole wheat lasagna noodles.
- Letting the lasagna rest after baking makes it easier to slice and serves well.
variation
You can opt for a meatless version by using sautéed mushrooms or lentils instead of meat. This adds a delicious earthy flavor and makes it vegetarian-friendly.
FAQs
Q: Can I make this lasagna ahead of time?
A: Yes, you can assemble it a day ahead and keep it in the fridge before baking.
Q: What can I serve with this dish?
A: A fresh salad and garlic bread are great side dishes that complement the lasagna well.
Q: Can I use other types of cheese?
A: Absolutely! You can try using different types of cheese, like provolone or ricotta mixed with feta for a twist.