Pasta-Less Zucchini Lasagna

Name: Pasta-Less Zucchini Lasagna
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4

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This lightened up version of lasagna will have you not even missing the pasta. The zucchini stays slightly al dente, giving it a perfect bite. Be sure to not skip the step of salting the zucchini strips and soaking up all the excess water with a towel; it’s the secret to avoiding a watery lasagna!

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Servings

Prep Time

20 minutes

Cook Time

65 minutes

Ingredients

For the sauce:

2 tablespoons olive oil

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1 pound ground beef
1 teaspoon kosher salt, divided
1 carrot, finely diced
1/2 red onion, finely diced
2 garlic cloves, chopped
1 (19.4 ounce) jar marinara sauce, such as Bio Orto

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1/4 cup water

For the ricotta:

1 1/2 cups whole milk ricotta
1 large egg
1 teaspoon dried oregano

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1 teaspoon Calabrian chili paste

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1 teaspoon lemon zest, from 1 lemon
1/2 teaspoon kosher salt

To assemble:

3 medium zucchini, trimmed, about 1 1/2 pounds
1 teaspoon kosher salt
2 1/3 cup shredded mozzarella cheese
3/4 cup freshly grated parmesan cheese

Instructions

Preheat the oven to 425 degrees F.
Heat a medium Dutch oven over medium high heat. Add the oil and heat another 30 seconds. Add the ground beef and 1/2 teaspoon salt. Cook, breaking apart the meat with a wooden spoon until the meat is beginning to brown, about 6 minutes. Add the carrot, onion, garlic and remaining 1/2 teaspoon salt to the pan and cook, stirring often, until the vegetables are fragrant and soft, another 5 minutes. Stir in the marinera. Add the 1/4 cup water to the jar and shake to release any extra sauce that may have stuck in the jar. Add that to the pan. Bring to a simmer and reduce the heat to maintain a gentle simmer. Cook for 8 minutes to let the flavors marry. Set aside to cool slightly.
For the ricotta, in a medium bowl, combine the ricotta, egg, oregano, Calabrian chili, lemon zest and salt. Mix until fully combined.
For the assembly, thinly slice the zucchini on a mandolin or vegetable peeler, between 1/8 and 1/4 inch thick. Lay the slices out on a clean kitchen towel. Season both sides of the zucchini with the salt and allow the seasoned slices to sit for 15 minutes on the towel. Using another clean kitchen towel or paper towel, dry the slices very well by pressing firmly on top of the slices. Be sure that each strip feels dry before assembling the lasagna.
In a 9-inch square baking dish spread 3/4 cup of the sauce over the bottom of the pan. Shingle 1/3 of the zucchini on top of the sauce being sure to cut the zucchini as needed to cover the whole pan. Spread 1/2 of the ricotta mixture on top of the zucchini. Dot the ricotta with 1 cup of the sauce and sprinkle with 2/3 cup of mozzarella. Shingle more zucchini on top of cheese and press gently to level out the lasagna. Repeat the remaining ricotta, 1 cup of sauce and 2/3 cup mozzarella. Shingle the remaining zucchini on top pressing gently once again to even out. Spread the remaining sauce on top and sprinkle with the remaining 1 cup of mozzarella and the parmesan cheese. Loosely cover with foil and bake for 15 minutes. Remove the foil and bake until golden brown and bubbly, about 30 minutes. Allow the lasagna to rest for at least 15 minutes before slicing.