Beef Lasagna with Zucchini Layers

Beef Lasagna with Zucchini Layers is a hearty, flavorful twist on the classic lasagna, combining tender ground beef, rich tomato sauce, and layers of zucchini for added texture and freshness. Finished with melted mozzarella and Parmesan, this dish is perfect for a comforting family meal.

Why You’ll Love This Recipe

This lasagna offers all the comfort of a traditional beef lasagna while incorporating zucchini for a lighter, vegetable-forward touch. The combination of beef, tomato sauce, and melted cheese creates a rich and satisfying flavor. It’s easy to prepare, makes great leftovers, and can be adapted to suit your preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

500 g (1 lb) ground beef
1 onion, chopped
2 cups tomato sauce
2 medium zucchinis, sliced thin lengthwise
9 lasagna noodles
300 g (10 oz) shredded mozzarella
100 g (3.5 oz) Parmesan

Directions

Preheat the oven to 180°C (350°F).
In a skillet, cook the ground beef and chopped onion over medium heat until browned. Drain excess fat if necessary.
Add the tomato sauce and simmer for 10 minutes, stirring occasionally.
In a baking dish, spread a layer of meat sauce. Top with lasagna noodles, zucchini slices, and shredded mozzarella. Repeat the layers until all ingredients are used, ending with a layer of sauce.
Sprinkle the Parmesan over the top.
Bake for 35–40 minutes, until the cheese is golden and the lasagna is heated through.
Let rest for a few minutes before serving.

Servings and timing

This recipe yields 6 servings.
Prep time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour

Variations

Use whole wheat or gluten-free lasagna noodles.
Add a layer of ricotta or cottage cheese for extra creaminess.
Include fresh herbs such as basil or oregano in the sauce.
Swap beef for ground turkey or chicken for a leaner version.
Make it spicy by adding red pepper flakes or chopped chili.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 160°C (320°F) until warmed through, or microwave individual portions. Lasagna can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I skip the lasagna noodles and use only zucchini?

Yes, for a low-carb version, layer only zucchini slices.

Should I pre-cook the lasagna noodles?

If using no-boil noodles, no pre-cooking is needed. Regular noodles should be cooked according to package instructions.

Can I use jarred pasta sauce instead of homemade tomato sauce?

Yes, a good-quality jarred sauce works well and saves time.

Can I add other vegetables?

Yes, mushrooms, spinach, or bell peppers make great additions.

How do I keep the zucchini from making the lasagna watery?

Lightly salt and pat dry the zucchini slices before layering.

Can I make this ahead of time?

Yes, assemble the lasagna up to one day in advance and refrigerate before baking.

What’s the best way to slice zucchini for lasagna?

Use a mandoline or a sharp knife to slice zucchini thinly and evenly.

Can I use shredded cheddar instead of mozzarella?

Yes, but mozzarella provides the classic lasagna texture and flavor.

Is it necessary to let the lasagna rest before serving?

Yes, resting for 5–10 minutes helps it set and makes slicing easier.

Can I make this lasagna vegetarian?

Yes, omit the beef and use a mix of vegetables or a plant-based ground meat alternative.

Conclusion

Beef Lasagna with Zucchini Layers is a delicious and satisfying dish that blends classic lasagna flavors with the added freshness of zucchini. It’s an easy and versatile recipe that’s sure to become a family favorite, perfect for both weeknight dinners and gatherings.

[tasty-recipe id=”15388″]