READY IN 1½ hrs

Best Lasagna with Zucchini

Read Reviews (2)

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Kristen." — Kristen

Directions

Bring a large pot of water to a rapid boil. Boil lasagna noodles 6 to 8 minutes until al dente. Drain and rinse with cold water. Lay noodles flat and remove excess water with a paper towel.
In a skillet, brown the ground beef over medium-high heat. Add onion, salt, pepper, and Italian seasoning. Cook until there is no remaining pink color in beef. Drain any liquids and set aside.
In a large bowl, mix together ricotta cheese, Romano cheese, 2 cups of the pasta sauce and the seasoned ground beef. Mix until well blended. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Add a thin layer of pasta sauce in the bottom of a 9x13 inch baking dish. Add a layer of noodles lengthwise and a few noodles in the opposite direction. Pour in a generous layer of ricotta mixture on top of noodles. Top ricotta layer with several basil leaves. Add another layer of noodles lengthwise. Spread on 1 cup of the mozzarella cheese. Line up the zucchini slices on top of the mozzarella cheese. Add another thin layer of ricotta cheese. Add the last layer of noodles lengthwise. Top the noodles with the remaining pasta sauce, several more basil leaves in an eye catching arrangement and top with the remaining 1/2 cup mozzarella cheese.
Bake in a preheated oven for 50 to 55 minutes. If Mozzarella cheese becomes too browned, loosely cover with a piece of foil.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr
READY IN 1 hr 30 mins

Reviews More Reviews

Feb 04, 2011

I picked this recipe to try because I love zucchini. Unfortunately, my daughter doesn't like zucchini but that was her only complaint. She did take two servings though. Hubby's opinion was it wasn't cheesy enough. I did only use half the Romano but I did use an extra 1/2 cup of mozzarella. I also left the basil leaves out. I thought it was pretty good.

—Joy of Cooking

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May 21, 2012

Turned out pretty good. Made two 8x8 Lasagnas and froze one.

—jappel

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3 Ratings

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Nutrition

Calories
519 kcal
26%

Carbohydrates
47.1 g
15%

Cholesterol
81 mg
27%

Fat
21.5 g
33%

Fiber
3.5 g
14%

Protein
34.5 g
69%

Sodium
647 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Best Lasagna with Zucchini

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 519
Calories from Fat: 194

% Daily Value *
Total Fat 21.5g 33 %
Saturated Fat 11.3g 56 %
Cholesterol 81mg 27 %
Sodium 647mg 26 %
** Potassium 466mg 13 %
Total Carbohydrates 47.1g 15 %
Dietary Fiber 3.5g 14 %
Protein 34.5g 69 %
Sugars 6.3g
** Vitamin A 24 %
** Vitamin C 6 %
** Calcium 70 %
** Iron 30 %
** Thiamin 7 %
** Niacin 74 %
** Vitamin B6 15 %
** Magnesium 23 %
** Folate 66 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.