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Zucchini Lasagna Bake - A Light, Cozy Weeknight Favorite

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 medium zucchini (about 2 pounds total), sliced lengthwise into 1/8–1/4-inch strips
  • 1 tablespoon olive oil, plus more for brushing
  • 1 pound ground turkey, chicken, beef, or Italian sausage
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups marinara sauce (store-bought or homemade)
  • 1 teaspoon dried Italian seasoning or oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1 1/2 cups ricotta cheese (whole milk or part-skim)
  • 1 large egg
  • 1/2 cup grated Parmesan cheese, divided
  • 2 cups shredded low-moisture mozzarella cheese
  • Fresh basil or parsley, chopped (optional, for garnish)

Method
 

  1. Prep the oven and pan: Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly brush with olive oil. Lightly oil a 9x13-inch baking dish.
  2. Slice the zucchini: Trim the ends. Use a mandoline or a sharp knife to slice lengthwise into even strips about 1/8–1/4 inch thick. Aim for uniform thickness so they cook evenly.
  3. Draw out moisture: Lay the zucchini slices on the prepared baking sheets. Sprinkle both sides with salt and let sit for 10 minutes. Blot excess moisture with paper towels.
  4. Pre-bake the zucchini: Lightly brush or mist the tops with olive oil. Bake for 8–10 minutes, just until softened and slightly dry. Reduce oven temperature to 375°F (190°C).
  5. Make the sauce: While the zucchini bakes, heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic for 30 seconds.
  6. Brown the meat: Add the ground meat. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, breaking it up, until browned and no longer pink, 5–7 minutes. Drain excess fat if needed.
  7. Simmer: Stir in marinara, Italian seasoning, and red pepper flakes if using. Simmer on low for 5–10 minutes to thicken slightly. Taste and adjust seasoning.
  8. Mix the ricotta layer: In a bowl, combine ricotta, egg, and 1/4 cup Parmesan. Season with a pinch of salt and pepper. Stir until smooth.
  9. Assemble the bake: Spread a thin layer of meat sauce in the bottom of the baking dish. Add a layer of zucchini slices, slightly overlapping. Dollop and gently spread half the ricotta mixture over the zucchini. Sprinkle with a third of the mozzarella. Spoon on more sauce to lightly cover.
  10. Repeat: Add another layer of zucchini, the remaining ricotta, another third of the mozzarella, and more sauce. Finish with a final zucchini layer, the remaining sauce, the rest of the mozzarella, and the remaining 1/4 cup Parmesan.
  11. Bake: Cover loosely with foil (tent it so it doesn’t stick to the cheese). Bake at 375°F (190°C) for 20 minutes. Uncover and bake 10–15 minutes more, until bubbling and golden on top.
  12. Rest and serve: Let the lasagna rest for 10–15 minutes so it sets and slices cleanly. Garnish with chopped basil or parsley. Slice and serve warm.