Description
Discover how to make a delicious Cheesy Garden Zucchini Lasagna Skillet with this easy recipe. Perfect for a quick and tasty weeknight meal!
Ingredients
Scale
- 3 medium zucchini, sliced into ribbons
- 1 lb (454 g) ground beef
- 1 medium onion, yellow, finely chopped
- 2 cloves garlic, minced
- 28 oz (794 g) crushed tomatoes, canned
- 1 tsp (5 ml) oregano, dried
- Salt and pepper to taste
- 15 oz (425 g) ricotta cheese
- 1 large egg, slightly beaten
- 1/4 cup (60 ml) parmesan cheese, grated
- 2 cup (480 ml) s mozzarella cheese, shredded
- Basil, for garnish
Instructions
- Cut the zucchini lengthwise into thin strips, about 1/8-inch thick, using a mandoline, peeler, or sharp knife.
- Sprinkle a bit of salt on the zucchini slices and let them sit in a colander for 15-20 minutes to remove extra moisture, then dry them well with paper towels.
- In a big pan on medium heat, cook the ground beef, breaking it into small pieces as it browns. Once it’s cooked, drain any excess fat.
- Add the crushed tomatoes to the skillet. Mix in the oregano, salt, and pepper, then simmer on low heat for at least 15 minutes, stirring now and then to blend the flavors.
- In a bowl, stir together the ricotta cheese, beaten egg, and Parmesan cheese, adding a bit of salt and pepper to taste.
- Preheat your oven to 375°F (190°C) and lightly oil a 9×13 inch baking dish.
- Spread a thin layer of the tomato mixture on the bottom of the dish.
- Place a layer of zucchini strips on top, slightly overlapping them to cover the entire base.
- Spread about half of the ricotta mixture over the zucchini layer evenly.
- Add a layer of cooked beef on top of the ricotta, followed by a layer of mozzarella cheese.
- Repeat the process with the zucchini, ricotta, beef, and mozzarella layers.
- Finish with a top layer of zucchini, covering it with the rest of the tomato mixture and a generous layer of mozzarella cheese.
- Cover the dish with foil and bake for 30 minutes. Take off the foil and bake for another 20-25 minutes until the cheese is melted, bubbly, and lightly browned.
- Allow the dish to sit for at least 10-15 minutes after baking before cutting and serving.
Notes
- Thoroughly pat dry zucchini slices after salting to prevent a watery lasagna.
- Enhance flavor with a blend of ground beef and ground Italian sausage in the meat layer.
- Add sautéed mushrooms or spinach between zucchini and meat layers for extra veggies and flavor depth.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 450
- Fat: 25g
- Protein: 30g
Keywords: zucchini lasagna, sausage lasagna, cheesy zucchini, skillet lasagna, Italian lasagna