Zucchini Lasagna (Edit recipe)

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This holiday season, swap out the heavy casseroles for something equally comforting but a whole lot healthier. Our Zucchini Lasagna is packed with flavor, loaded with veggies, and powered by Sturdy Marinara Sauce, giving you 51g of protein per serving with meat or 20g per serving as a vegetarian dish.

With layers of tender zucchini, creamy ricotta, and rich marinara, it’s everything you love about lasagna—minus the guilt. Perfect for holiday dinners or meal prep!

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Original recipe

PREP TIME

20 minutes

COOK TIME

1 hour and 20 minutes

INGREDIENTS

20

Serves: 3-5

Ingredients

For the meat sauce:

16 oz Marinara - Sturdy Sauce
2 lb Ground Beef, or turkey (optional for a vegetarian version)
.25 tsp Granulated White Sugar, optional, to balance acidity
1 pinch Salt, to taste
1 pinch Black Pepper, to taste

For the zucchini:

4 Zucchini, large
1 tsp Salt, to taste
1 tsp Olive Oil, for grilling or sautéing

For the cheese layers:

15 oz Ricotta, whole milk or part-skim
1 pieces Egg
1 cup Parmesan Cheese, freshly grated
1.5 cups Mozzarella Cheese, shredded
1 pinch Salt, to taste
1 pinch Black Pepper, to taste

For assembly and garnish:

1 Basil, Fresh
1 pinch Parsley, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Slice the ends off 4 large zucchini, then use a mandoline or vegetable peeler to slice them into thin strips. For less watery lasagna, sprinkle with salt, let it sit for 15 minutes, then pat dry. Or give the slices a quick grill or sauté (1-2 minutes per side).
Brown 2 pounds of ground beef or turkey in a pan, breaking it into small pieces as it cooks. Stir in 1 1/4 cups Sturdy Marinara Sauce (save 1/2 cup for later), add salt, pepper, and a pinch of sugar if you like. Mix it all up and set aside.
In a mixing bowl, combine 15 ounces of ricotta cheese, 1 egg, 1 cup freshly grated Parmesan, and a pinch of salt and pepper. Stir until smooth and creamy.
Preheat your oven to 400°F. Spread that reserved 1/2 cup of marinara on the bottom of a 9x13-inch dish. Add a layer of zucchini slices, half the meat sauce, dollops of the ricotta mix, and sprinkle on some mozzarella and fresh herbs.
Do another round of zucchini, meat sauce, ricotta, mozzarella, and herbs. Top it off with one last layer of zucchini and sprinkle with the rest of the mozzarella and herbs.
Cover with foil and bake for 40-45 minutes until bubbly and tender. Want a golden top? Broil uncovered for the last 5 minutes.
Let the lasagna rest for 10-15 minutes to firm up before slicing. Garnish with fresh basil leaves for a festive touch, and serve warm.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1299
Fat:	74 g
Carbohydrates:	29 g
Protein:	126 g
Cholesterol:	358 g
Sodium:	2816 mg
Fiber:	3 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated for total recipe.