Easy Homestead Zucchini Lasagna

Serves 6–8

Ingredients

  • 3 medium zucchini
  • 1 lb Homestead grass-fed ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 cups marinara sauce
  • 1 container ricotta, about 475 g
  • 1 egg
  • 2 cups shredded mozzarella
  • ½ cup grated Parmesan
  • 1 tsp Italian seasoning
  • Salt and pepper
  • Olive oil
  • Fresh basil, optional

Directions

  1. Prep the zucchini. Heat oven to 400°F. Slice zucchini lengthwise into roughly ¼-inch strips. Lightly salt and let sit for about 10 minutes, then pat really well with paper towel.
  2. Lay zucchini on a baking sheet, brush lightly with olive oil and roast for 10–12 minutes. This is the step I wouldn't skip because it removes excess moisture.
  3. Make the meat sauce. Brown ground beef and onion in a skillet. Add garlic and cook another minute. Stir in marinara and Italian seasoning. Simmer for about 5 minutes. You want the sauce fairly thick, not runny.
  4. Make the cheese filling. Mix ricotta, egg, ½ cup mozzarella and ¼ cup Parmesan. Season with salt and pepper.
  5. Layer it up. Spread a little meat sauce in a 9 x 13-inch baking dish. Add zucchini, ricotta mixture and meat sauce. Repeat. Finish with remaining mozzarella and Parmesan.
  6. Bake uncovered at 375°F for 30–35 minutes, until bubbling and golden.
  7. Let it rest for 10–15 minutes before slicing. This helps it hold together instead of becoming zucchini-lasagna soup.

Homestead Tip

Have a lot of zucchini? This is the recipe for it! Larger zucchini actually work particularly well because you get nice wide strips for layering.