Grilled Zucchini Lasagna
Prep time
Cook time
Total time
Comforting grilled zucchini lasagna with all the traditional flavors of lasagna. Not watery like other versions of zucchini lasagna. Perfect winter meal for curling up in front of the fireplace!
Serves: 6
  • 2 big zucchini or 3 small zucchini, cut in ¼ inch slice
  • Cooking oil spray
  • 1 lb ground beef
  • 1 tsp ground thyme
  • 2 tbsp red wine vinegar
  • 24 oz spaghetti sauce
  • 15 oz ricotta cheese
  • 1 egg
  • ¾ cup parmesan cheese
  • ½ cup each of shredded sharp cheddar and mozzarella cheese
  1. Preheat oven to 375 degrees and spray a 9 x 13 inch baking dish with cooking spray.
  2. Cut off the ends and slice zucchini into thin slices.
  3. Spray a grill pan or other nonstick pan with cooking oil spray and grill zucchini in batches.
  4. Set zucchini aside.
  5. Brown ground beef and ground thyme.
  6. Add spaghetti sauce and red wine vinegar.
  7. Mix the ricotta, egg and parmesan cheese.
  8. Layer the lasagna as follows: A little bit of the meat sauce…All of the grilled zucchini slices…Half of the ricotta mixture…All of the remaining meat sauce…The remaining half of the ricotta mixture…The mozzarella and cheddar.
  9. Bake at 375 degrees for 45 minutes, uncovered.
Recipe by The Eat More Food Project at