From the collection
Milk Chocolate Day
Celebrate Milk Chocolate Day today, , with the complete collection.
See 5 recipes Download free cookbookRoasted Zucchini and Beef Lasagna
Zucchini Beef Lasagna
A hearty layered lasagna with roasted zucchini, a savory beef and tomato sauce, lemony ricotta, and bubbling mozzarella. Roasting the zucchini first keeps the slices distinct and the finished bake rich rather than watery.
Prep Time:35 minCook Time:65 minTotal Time:100 minServings:8Difficulty:Medium
This lasagna gives zucchini a deliberate role instead of hiding it in the sauce. Thin half-moons are roasted until their edges take on color, concentrating their flavor and driving off moisture before the layers are assembled.
The meat sauce is built with browned ground beef, onion, garlic, tomato paste, and crushed tomatoes. A pinch of red pepper flakes adds warmth without making the dish hot, while dried oregano keeps the seasoning familiar and balanced.
Whole-milk ricotta mixed with lemon zest and Parmesan brings a fresh, creamy contrast to the robust sauce. No-boil noodles make assembly straightforward, and a tightly covered first bake gives them enough steam to become tender.
Let the lasagna rest before cutting so the layers settle into clean portions. Serve it with a crisp green salad or simply add torn basil at the table for a bright finish.
Nutrition (per serving)
Calories:610 kcal
Protein:40 g
Carbs:49 g
Fat:29 g
Directions
-
1
Heat the oven to 425°F. Toss the zucchini on two rimmed baking sheets with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; spread into a single layer.
-
2
Roast the zucchini for 18 to 22 minutes, switching the pans halfway through, until tender with browned edges. Reduce the oven temperature to 375°F.
-
3
Heat the remaining tablespoon of olive oil in a wide skillet over medium-high heat. Add the beef and cook for 6 to 8 minutes, breaking it into small crumbles, until well browned.
-
4
Add the onion and cook for 5 minutes until softened. Stir in the garlic and tomato paste for 1 minute, then add the crushed tomatoes, oregano, red pepper flakes, 1 teaspoon salt, and 1/4 teaspoon black pepper. Simmer uncovered for 12 to 15 minutes until slightly thickened.
-
5
Stir the ricotta, egg, 1/2 cup Parmesan, lemon zest, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper in a bowl until evenly combined.
-
6
Spread 3/4 cup meat sauce in a 9-by-13-inch baking dish. Layer 4 noodles, one-third of the ricotta mixture, one-third of the roasted zucchini, 1 cup meat sauce, and 3/4 cup mozzarella; repeat twice, ending with the remaining meat sauce.
-
7
Top with the remaining 3/4 cup mozzarella and 1/4 cup Parmesan. Cover tightly with foil and bake for 30 minutes, then uncover and bake for 15 to 20 minutes until bubbling and browned in spots.
-
8
Rest the lasagna for 15 minutes so the layers set. Scatter with torn basil, cut into 8 portions, and serve hot.
Ingredients
- Medium Zucchini, trimmed and cut into 1/4-inch half-moons:3 pieces
- Extra-Virgin Olive Oil, divided:3 tablespoons
- Kosher Salt, divided:2 teaspoons
- Black Pepper, divided:3/4 teaspoon
- Lean Ground Beef:1 pound
- Yellow Onion, finely diced:1 piece
- Garlic, minced:4 cloves
- Tomato Paste:2 tablespoons
- Crushed Tomatoes:28 ounces
- Dried Oregano:1 1/2 teaspoons
- Red Pepper Flakes:1/4 teaspoon
- Whole-Milk Ricotta:15 ounces
- Large Egg:1 piece
- Finely Grated Parmesan, divided:3/4 cup
- Lemon Zest:1 teaspoon
- No-Boil Lasagna Noodles:12 pieces
- Low-Moisture Mozzarella, shredded:3 cups
- Fresh Basil Leaves, torn:1/4 cup
Tips & Notes
- Roast the zucchini in a true single layer; crowded pieces steam and can make the lasagna loose.
- If the foil might touch the cheese, lightly oil its underside before covering the dish.
- Assemble the lasagna up to one day ahead, refrigerate it covered, and add about 10 minutes to the covered baking time.
