Zucchini Lasagna is a light yet super satisfying version of your favorite lasagna recipe!

It features thinly sliced zucchini layered with creamy ricotta cheese, hearty meat sauce, and lots of mozzarella!

2 tablespoons vegetable oil 1 pound lean ground beef 1 small onion 1 (15 ounce) can tomato sauce 4 teaspoons kosher salt 1/2 teaspoon black pepper 2 teaspoons garlic powder 4 large zucchini 15 ounces ricotta cheese 1 egg 2 cups shredded mozzarella cheese Nonstick cooking spray

INGREDIENTS

Cook ground beef until browned, about 7 to 8 minutes. Add the onion and cook until translucent, 8 to 10 minutes.

1

Heat the tomato sauce, salt, pepper, and garlic powder. Bring to a simmer, then cook for 4 to 5 minutes. Remove from the heat and set aside.

2

Using a mandoline slicer or sharp knife, slice the zucchini into thin slices lengthwise, about ⅛ to ¼ inch thick. Sprinkle both sides of each slice with salt and lay them out on paper towels.

3

Let sit for 15 minutes, then pat each slice dry with a paper towel. In a small bowl, whisk together the ricotta and the egg, then set aside.

4

Arrange one-third of the zucchini slices at the bottom of the baking dish.

5

 Spread one-third of the meat sauce over the top, followed by one-third of the ricotta mixture and one-third of the mozzarella.

6

Repeat this process two more times, ending with the mozzarella.

7

Bake for 45-50 minutes, until the cheese has completely melted and the top is starting to turn golden.

8

It’s a great recipe to have in reserve for those times when you want a lasagna that’s a bit on the lighter side.

Get this meaty Zucchini Lasagna recipe + many more by clicking the links below!

Stuffed Zucchini

Sauteed Zucchini and Tomatoes

Hi! I’m Kasey from All Things Mamma where I dish up family favorite recipes that are easy to make with simple, everyday ingredients. Get my FREE dessert ebook containing My TOP Easy Weeknight Dessert Recipes! Click the link below to download it for free! ($9.99 value)