Why Make This Recipe
Summer Zucchini Lasagna is a light and delicious twist on a classic Italian dish. It’s perfect for those hot summer days when you want something hearty yet refreshing. This recipe allows you to enjoy the rich flavors of lasagna while incorporating healthy vegetables. Zucchini packs nutrients, making this meal not only tasty but also nutritious. It’s a great option for families and can be easily scaled up or down based on your needs.
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:
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Cook Meat: In a skillet, brown the ground beef or turkey over medium heat. Drain the excess fat and add marinara sauce. Let it simmer for about 5 minutes.
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Mix Cheese: In a separate bowl, combine the ricotta cheese, egg, grated Parmesan, a pinch of salt, pepper, and Italian seasoning. Mix well until smooth.
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Layer: In a baking dish, start by spreading a layer of the meat sauce. Next, add the cooked lasagna noodles, followed by a layer of the ricotta mixture, slices of zucchini, and a layer of shredded mozzarella. Repeat these layers until you run out of ingredients, finishing with mozzarella on top.
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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 an additional 10–15 minutes, or until the cheese is golden and bubbly.
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Rest & Serve: Once done, take it out of the oven and let it sit for about 10 minutes before cutting into it. This will help the layers set and make serving easier.
How to Serve Summer Zucchini Lasagna
Serve slices of Summer Zucchini Lasagna hot from the oven. Pair it with a simple salad or some garlic bread for a complete meal. It also makes a great dish for potlucks or gatherings, where you can impress your friends and family with your cooking skills.
How to Store Summer Zucchini Lasagna
To store Summer Zucchini Lasagna, let it cool completely before placing it in an airtight container. It can be kept in the refrigerator for up to 4 days. For longer storage, you can freeze the lasagna. Wrap it tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to 3 months.
Tips to Make Summer Zucchini Lasagna
- Use fresh zucchini when possible, as it adds more flavor to the dish.
- If you want to make it vegetarian, simply skip the meat and add extra vegetables.
- You can also use no-boil lasagna noodles to save time.
- For a little spice, add red pepper flakes to the meat sauce.
Variation
You can customize Summer Zucchini Lasagna by using different types of cheese like goat cheese or adding other vegetables like bell peppers or mushrooms. Additionally, you can switch the meat for sausage for a different flavor.
FAQs
Can I make this lasagna in advance?
Yes, you can prepare it a day ahead and store it in the refrigerator until you are ready to bake it.
Can I use low-fat cheese?
Absolutely! Low-fat cheese can be used to make this dish lighter, without losing much flavor.
What if I don’t have lasagna noodles?
You can substitute with other types of pasta, like penne or even make it into a baked pasta dish.
Summer Zucchini Lasagna
Ingredients
Main Ingredients
- 9 pieces lasagna noodles, cooked
- 1 lb ground beef or turkey
- 2 cups marinara or tomato sauce
- 1 medium zucchini, thinly sliced
- 1.5 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 0.25 cup grated Parmesan cheese
- 1 piece egg
- to taste Salt
- to taste Pepper
- to taste Italian seasoning
Instructions
Cooking the Meat
- In a skillet, brown the ground beef or turkey over medium heat. Drain the excess fat and add marinara sauce. Let it simmer for about 5 minutes.
Mixing the Cheese
- In a separate bowl, combine the ricotta cheese, egg, grated Parmesan, a pinch of salt, pepper, and Italian seasoning. Mix well until smooth.
Layering
- In a baking dish, start by spreading a layer of the meat sauce. Next, add the cooked lasagna noodles, followed by a layer of the ricotta mixture, slices of zucchini, and a layer of shredded mozzarella. Repeat these layers until you run out of ingredients, finishing with mozzarella on top.
Baking
- 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 an additional 10–15 minutes, or until the cheese is golden and bubbly.
Resting and Serving
- Once done, take it out of the oven and let it sit for about 10 minutes before cutting into it. This will help the layers set and make serving easier.
Notes
Nutrition
Summer Zucchini Lasagna
Ingredients
Main Ingredients
- 9 pieces lasagna noodles, cooked
- 1 lb ground beef or turkey
- 2 cups marinara or tomato sauce
- 1 medium zucchini, thinly sliced Use fresh zucchini for best flavor.
- 1.5 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 0.25 cup grated Parmesan cheese
- 1 piece egg
- to taste Salt
- to taste Pepper
- to taste Italian seasoning
Instructions
Cooking the Meat
- In a skillet, brown the ground beef or turkey over medium heat. Drain the excess fat and add marinara sauce. Let it simmer for about 5 minutes.
Mixing the Cheese
- In a separate bowl, combine the ricotta cheese, egg, grated Parmesan, a pinch of salt, pepper, and Italian seasoning. Mix well until smooth.
Layering
- In a baking dish, start by spreading a layer of the meat sauce. Next, add the cooked lasagna noodles, followed by a layer of the ricotta mixture, slices of zucchini, and a layer of shredded mozzarella. Repeat these layers until you run out of ingredients, finishing with mozzarella on top.
Baking
- 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 an additional 10–15 minutes, or until the cheese is golden and bubbly.
Resting and Serving
- Once done, take it out of the oven and let it sit for about 10 minutes before cutting into it. This will help the layers set and make serving easier.