Zucchini Lasagna With Beef and Sausage Recipe - Allrecipes.com
Zucchini Lasagna With Beef and Sausage Recipe
  • READY IN ABOUT hrs

Zucchini Lasagna With Beef and Sausage

Recipe by  

"This recipe is perfect if you have extra zucchini from the garden and/or you are looking for a great lasagna while on the South Beach or Atkins diets. It replaces lasagna noodles with slices of zucchini, but still tastes like the lasagna you love!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 45 mins
  • READY IN

    2 hrs 25 mins

Directions

  1. Cook and stir ground beef, Italian sausage, onion, and garlic in a large skillet over medium heat until the meat is crumbly and no longer pink, about 10 minutes. Drain grease and stir basil, oregano, brown sugar, red pepper flakes, 1 teaspoon salt, black pepper, tomatoes, and tomato paste into the meat. Bring to a boil, reduce heat to low, and simmer meat sauce for 30 minutes. Stir occasionally.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  3. Mix eggs, ricotta cheese, 1 cup Parmesan cheese, parsley, and 1 teaspoon salt in a bowl until thoroughly combined. Pare several slices of skin lengthwise from zucchini, alternating with strips of remaining skin. Cut zucchini into long strips to resemble lasagna noodles. Discard seedy middle strips.
  4. Place 1/3 of the zucchini strips into bottom of the prepared baking dish, filling in any gaps with scrap pieces of zucchini. Spread half the ricotta mixture over zucchini; spread 1 cup of mozzarella cheese over ricotta mixture; spread 1/3 of the meat sauce over mozzarella cheese. Repeat layers once more, layering 1/3 of zucchini strips, remaining half of the ricotta mixture, 1 more cup of mozzarella cheese, and 1/3 of the meat sauce. Make a third layer of remaining zucchini strips, remaining meat sauce, and 2 tablespoons Parmesan cheese sprinkled on top.
  5. Bake in the preheated oven until lasagna is bubbling and top is browned, about 1 hour. If top is browning too quickly, cover dish with aluminum foil during last 15 minutes of baking time. Spread 1 cup mozzarella cheese on top of the casserole and bake until mozzarella cheese topping is melted, 5 to 10 more minutes. Let casserole stand 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 29, 2013

Excellent: but unless you're using abnormally large zucchini, I'd recommend getting 4. I also followed the recommendation of another reviewer from another recipe and salted and baked the zucchini slices for a little over 10 minutes in the oven at 350 degrees. I compensated by reducing the salt in the cheese mixture, but perhaps I didn't need to. I substituted frozen spinach for the parsley in the cheese and egg mixure. Turned out great. I was afraid of it drying out, so I added some pasta sauce on the very top before baking -- about 1-2 cups to get a nice coating.

 
Most Helpful Critical Review
Oct 02, 2013

To be honest this recipe is very delicious but extremely time consuming! Also unless you have found extremely large zucchini to use you will need WAY more then three!! I would also recommend using a mandolin to cut the zucchini so you will get even pieces. I used a peering knife as suggested and it was tedious and frustrating. I am not sure in what world would it take 30 mins prep time since it is all home made and you have to chop and cut everything including the spices. The sauce alone takes 30 mins of cooking time. Once was all said and done it was very good. If I were to ever make it again I would make those changes.

 
Nov 11, 2012

This is so delicious! I actually used eggplant instead of the zucchini! It turned out amazing.

 
Aug 15, 2013

This was awesome! Make sure to salt the zuchinni slices to get as much liquid out as possible before building the dish! Delicious! I've already shared the recipe with several people.

 
Aug 28, 2014

Best flavor ever! The seasonings in this dish are superb, my husband and I both loves the flavor. I am in the process of making number 6 and 7 to put in the freezer, I already thawed one to see how it re-baked and it was as good as fresh. I made a couple of modifications, no beef-just sausage and fresh Asiago rather than ricotta.

 
Aug 11, 2014

Great recipe! My noodle loving family didn't miss noodles. I used all Italian sausage, no beef. I also followed another reviewers suggestion and used spinach instead of parsley in the cheese, egg mixture.

 
Aug 19, 2014

I substituted ground turkey for the beef and half of the zucchini for eggplant and decreased the amount of salt a bit. Still was a little salty, but loved the flavor of the meat sauce. Good recipe and will definitely make it again.

 
Aug 15, 2014

If you have the time and patience it is well worth It took my wife and I 45min prep time 90min bake time 15min cool down it is so good we well be doing it again.

 

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Nutrition

  • Calories
  • 471 kcal
  • 24%
  • Carbohydrates
  • 26.5 g
  • 9%
  • Cholesterol
  • 137 mg
  • 46%
  • Fat
  • 25.3 g
  • 39%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 35.9 g
  • 72%
  • Sodium
  • 1788 mg
  • 72%

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

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