Grilled Zucchini Lasagna

I’ve seen a lot of recipes that sub in various ingredients for noodles in a typical lasagna recipe, and I think zucchini is probably the most popular. After trying a few versions, I came up with this one that addresses the problems I had with the rest. First, if you just use raw zucchini, your lasagna can become VERY watery as the zucchini cooks in the oven. Second, zucchini doesn’t slice like thin pasta, so if you layer it, you are more likely to end up with a giant mess instead of discrete pieces. My version has all the flavors of lasagna but without those pitfalls.

Prep time

5 mins

Cook time

45 mins

Total time

50 mins

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!

Author: Tekesha @ EatMoreFoodProject

Serves: 6

Ingredients

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

Instructions

Preheat oven to 375 degrees and spray a 9 x 13 inch baking dish with cooking spray.
Cut off the ends and slice zucchini into thin slices.
Spray a grill pan or other nonstick pan with cooking oil spray and grill zucchini in batches.
Set zucchini aside.
Brown ground beef and ground thyme.
Add spaghetti sauce and red wine vinegar.
Mix the ricotta, egg and parmesan cheese.
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.
Bake at 375 degrees for 45 minutes, uncovered.

Get together:

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

Preheat oven to 375 degrees and spray a 9 x 13 inch baking dish with cooking spray.

Cut off the ends and slice zucchini into thin slices.

Spray a grill pan or other nonstick pan with cooking oil spray and grill zucchini in batches.

Set zucchini aside.

Brown ground beef and ground thyme.

Add spaghetti sauce and red wine vinegar.

This is one of my favorite cooking shortcuts. When you are using jarred sauce, add vinegar if you want a very savory sauce or add sugar if you want a sweet sauce. The addition of either one really elevates a jarred sauce into something that tastes homemade.

Mix the ricotta, egg and parmesan cheese.