Beef zucchini lasagna layers roasted zucchini with a thick meat sauce and a ricotta filling. It takes longer than a quick skillet dinner, but roasting the zucchini first pays off in slices that hold together better. This is a full family-size pan with six meal portions.
Tips for beef zucchini lasagna
Zucchini continues to release some juice even after roasting. A thick meat sauce and a 15-minute rest help more than extra cheese. Use a knife or a guarded slicer to make even slices. The bake is softer than pasta lasagna, so use a wide spatula. A different sauce brand changes both sweetness and macros.
Makes 6 servings. One serving is one of 6 equal portions of all listed ingredients, including the specified sides and sauces. Prep: 30 minutes; cook: 65 minutes; total elapsed time: 110 minutes including 15 minutes resting.
Helpful equipment: rimmed sheet pans give vegetables room to roast without crowding. Check the size and features for your kitchen before buying.
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Beef Zucchini Lasagna
Ingredients
- 1 1/2 lb 93% lean ground beef raw
- 2 lb zucchini trimmed, sliced lengthwise 1/4 inch thick
- 1 15-ounce container part-skim ricotta
- 6 oz part-skim mozzarella shredded, divided
- 1 24-ounce jar marinara sauce modeled with USDA generic sauce
- 1 large egg
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1/2 tsp table salt
- 1/4 tsp black pepper
Instructions
- Heat oven to 425°F. Brush zucchini lightly with the measured oil and arrange on two rimmed sheet pans without overlapping. Sprinkle with salt. Roast 15–20 minutes, turning once, until flexible and lightly browned. Blot excess surface moisture.
- Meanwhile, cook beef in a large skillet over medium-high heat for 8–10 minutes, breaking it up. Keep the pan juices. Add garlic and oregano for 30 seconds. Stir in marinara and simmer uncovered 10 minutes, until thick. Check beef reaches 160°F.
- Mix ricotta, egg, pepper and half the mozzarella in a bowl. Reduce oven to 375°F.
- Spread one-third of the meat sauce in a 9-by-13-inch dish. Add half the zucchini in a layer, then half the ricotta mixture. Repeat with another third of the sauce, remaining zucchini and remaining ricotta. Finish with remaining sauce and mozzarella.
- Bake uncovered 30–35 minutes until bubbling and the center reaches 165°F. Rest 15 minutes before cutting into six equal portions.
Notes
Storage and meal prep
Refrigerate within 2 hours in shallow containers at 40°F or below for 3–4 days. Reheat individual portions covered to 165°F. Freeze baked portions for up to 2 months; thaw in the refrigerator and expect softer zucchini.
More practical ideas
For another option, try Cheeseburger Cauliflower Casserole. Our meal prep tips can help with planning and storing leftovers.
About the nutrition
Nutrition values are estimates, calculated from all listed ingredients and divided into 6 equal servings. Total carbohydrates include fiber. Different brands, substitutions and extra sides change the result. This development draft has not been kitchen-tested.