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Zucchini Lasagna

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My Zucchini Lasagna recipe  is a great answer to all of the zucchini from your garden!

 

Like I mentioned in an earlier post, we have a garden.  It is giving us a crazy amount of produce and we are loving it!  Next year we wants to double or triple the size of the garden because we are enjoying doing it so much.

 

Anyway, we have gotten lots of zucchini from the garden.  I know a lot of people end up giving away a lot of zucchini because they just don’t know what to do with it all, but I have made it my mission to find uses for the zucchini.

 

Of course, if you eat zucchini the same way all of the time you will get sick of it, so we don’t!  This is one of my zucchini experiments that turned out amazingly!  Check out my zucchini lasagna!

 

How to Make Zucchini Lasagna

 

zucchini lasagna

 

I should preface my ingredients list by saying I make my own marinara.   I usually make my marinara with 1/2-1 pound of browned  ground beef in it because I like meat in it, but you could totally do it without meat if you want.

 

If you use my marinara recipe, you WILL have leftover sauce.  Just put it in a gallon-sized freezer bag and freeze it.  You can use it for another meal down the road. 🙂  If you don’t want to make marinara, feel free to use your favorite jarred sauce in it’s place (if I’m in a hurry I use Hunts spaghetti sauce). Still yummy! 🙂

 

zucchini lasagna

 

Zucchini Lasagna Ingredients

  • 2 medium zucchini, sliced into 1/8-1/4 inch thick slices (used my salad shooter 🙂 )
  • 1/2 pound ground beef (browned and drained, optional)
  • 15-20 slices of pepperoni
  • 1-2 cups marinara or a jar of spaghetti sauce (you will only need a little bit)
  • 2 cups shredded mozzarella cheese (sometimes I do 1 cup mozzarella mixed with 1 cup cheddar)
  • 1/4 cup grated parmesan or finely shredded cheddar cheese
  • 1 cup greek yogurt
  • pinch of garlic salt

 

Instructions for Making Zucchini Lasagna

Spray the bottom of a 9 x 13 baking pan with cooking spray, then spread a thin layer of marinara in the bottom of the pan. (Be sure to keep your sauce layers very thin to keep your lasagna from being too wet at the bottom of the pan.)

 

Next do a single layer of sliced zucchini, covering the sauce completely.

 

Next make a layer of the browned and drained ground beef, then a layer of pepperoni (I usually only do one layer of pepperoni in the whole lasagna, but you could do more than that if you like).

 

After that do a layer of cheese, another layer of zucchini slices, and then another thin layer of sauce.

 

zucchini lasagna

 

On top of the sauce, sparsely place 1/2-1 tsp blobs of plain greek yogurt (you could use ricotta cheese if you don’t care for greek yogurt).  You can see in the picture below how I placed the yogurt.

 

zucchini lasagna

 

Now, just keep alternating layers of all of the ingredients until the pan is just about full (I only did one layer of greek yogurt in the whole dish.  I don’t recommend doing more…keeps the flavor of the yogurt subtle, so it doesn’t overpower the lasagna).

 

Once your dish is pretty close to full, the top layers should be zucchini slices and mozzarella cheese.

 

Finally, on top of the mozzarella you can put a thin layer of grated fresh parmesan cheese.

 

I like to sprinkle a pinch of garlic salt across the top of the whole lasagna.  Bake at 350 degrees for 15-20 minutes and it is done!  YUM!!!

 

Trust me…you will LOVE this zucchini lasagna recipe!  Enjoy!

 

zucchini lasagna

 

 

zucchini lasagna

Zucchini Lasagna

Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

I know a lot of people end up giving away a lot of zucchini because they just don’t know what to do with it all, but I have made it my mission to find uses for this zucchini. Of course if you eat zucchini the same way all of the time you will get sick of it, so we are always experimenting with zucchini recipes! This is one of my zucchini experiments that turned out amazingly! I present…my Zucchini Lasagna!

Ingredients

  • 1-2 medium zucchini, sliced into 1/4 inch thick slices (used my salad shooter 🙂 )
  • 1/2 pound ground beef (browned and drained)
  • 15-20 slices of pepperoni
  • marinara or a jar of spaghetti sauce (you will only need a little bit)
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated parmesan or finely shredded cheddar cheese
  • 1 cup greek yogurt
  • pinch of garlic salt

Instructions

  1. Spray the bottom of a 9 x 13 baking pan with cooking spray, then spread a thin layer of marinara in the bottom of the pan. (Be sure to keep your sauce layers very thin to keep your lasagna from being too wet at the bottom of the pan.)
  2. Next do a single layer of sliced zucchini, covering the sauce completely.
  3. Now do a layer of the browned and drained ground beef, then a layer of pepperoni, then mozzarella, another layer of zucchini slices, and then another layer of sauce.
  4. (I usually only do one layer of pepperoni, but you could do more than that if you like.)
  5. On top of the sauce, sparsely place 1/2-1 tsp blobs of plain greek yogurt (you could use ricotta cheese if you don't care for greek yogurt). You can see in the picture below how I placed the yogurt.
  6. Next, just alternate layers of zucchini, mozzarella cheese, and marinara until the pan is just about full (I only did one layer of greek yogurt in the whole dish. I don't recommend doing more...keeps the flavor of the yogurt subtle, so it doesn't overpower the lasagna).
  7. Once your dish is pretty close to full, the top layer should be mozzarella cheese.
  8. On top of the mozzarella you can do a thin layer of either grated parmesan or finely shredded cheddar.
  9. Finally, get a small pinch of garlic salt and lightly sprinkle it across the top of the whole lasagna.
  10. Bake at 350 degrees for 15-20 minutes and it is done!
Nutrition Information
Serving Size 1
Amount Per Serving Calories 825Total Fat 46gSaturated Fat 27gCholesterol 143mgSodium 1688mgCarbohydrates 21gSugar 14gProtein 81g

See you next time!

Deb

 

P.S.  For other great zucchini recipes, check out my post Zucchini Recipes You Need!

 

zucchini recipes

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Becca

Wednesday 11th of July 2018

Do you think you could freeze this?

Debra

Wednesday 11th of July 2018

Hmmm...maybe. When zucchini defrosts it sheds some water, so if you try freezing it be sure to go very light on sauce so it's not too liquidy. I would probably try making a smaller size lasagna, like maybe cut the recipe in half or in quarters. That way if it ends up being too watery you're not wasting too much food. If it was me I would just make the sauce and brown the meat ahead of time. If you do that then you can throw the lasagna together very quickly. That way you don't risk it being too wet Add watered-down tasting.

Palak

Monday 10th of November 2014

This looks so lastingly delicious! will try it at home sometime :D

Lozelle

Sunday 9th of November 2014

this looks delicious!! I love zucchini.

Taylor

Sunday 9th of November 2014

this looks yummy! I used to have a small garden. Can't wait to start planting again.

Debi

Sunday 9th of November 2014

YUM. I think I'll make this for dinner!

Debra

Sunday 9th of November 2014

I hope you enjoy it!

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