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Zucchini lasagna with Bolognese sauce

Zucchini Lasagna with Bolognese Sauce layers tender zucchini with rich Italian Bolognese, creamy ricotta, mozzarella, and Parmesan for a comforting, flavorful twist on classic lasagna.
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Prep Time 30 minutes
Cook Time 1 hour
plus 1 hour to cook the Bolognese sauce 1 hour
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Italian
Servings 8
Calories 425 kcal

Ingredients
  

For the zucchini “noodles

  • 4 -5 medium zucchini sliced lengthwise into 1/4-inch strips
  • Salt for sweating the zucchini
  • Olive oil for roasting

For the Bolognese sauce:

  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 carrot finely diced
  • 1 celery stalk finely diced
  • 1 lb. ground beef or beef/pork mix
  • 2 tbsp tomato paste
  • 1 28 oz can crushed tomatoes
  • Salt and pepper to taste
  • 1/2 tsp dried oregano
  • Fresh basil or parsley optional

For the ricotta-spinach filling:

  • 1 15 oz container whole milk ricotta
  • 1 large egg
  • 1 cup grated Parmesan cheese
  • 1 packed cup cooked spinach squeezed dry, chopped
  • Salt and pepper to taste

For assembly:

  • 2 cups shredded mozzarella cheese
  • Extra Parmesan for topping

Instructions
 

  • Prepare the zucchini:

    Lay the zucchini slices out on paper towels and sprinkle with salt. Let sit 10 minutes to draw out moisture.
     Roast  the slices at 400°F (200°C) for 10–12 minutes to further reduce moisture and avoid a watery lasagna.

  • Make the Bolognese sauce:

    Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, carrot, and celery until soft (about 5–7 minutes).
    Add ground meat and cook until browned.
    Stir in tomato paste, cook 1–2 minutes.
    Add crushed tomatoes, oregano, salt, pepper, rinse out the can and add about 1 cup of the water
    Simmer for 50- 60 minutes until thickened. Stir in a few  fresh basil leaves

  • Make the ricotta-spinach filling:

    In a bowl, combine ricotta, egg, Parmesan, chopped spinach, salt, pepper, and a pinch of nutmeg. Mix until smooth.

  • Assemble the lasagna:

    Preheat oven to 375°F (190°C).
    In a 9×13 inch baking dish, layer a thin layer of Bolognese sauce.
    Add a single layer of zucchini slices.
    Spoon and spread some ricotta mixture over zucchini, followed by a bit of Bolognese and a sprinkle of mozzarella.
    Repeat layers (zucchini, ricotta, Bolognese, mozzarella) until all ingredients are used, ending with sauce and mozzarella on top. Sprinkle extra Parmesan if desired.

  • Bake:

    Cover loosely with foil and bake for 25 minutes.
    Uncover and bake another 15–20 minutes until bubbling and golden.
    Let rest 15–20 minutes before slicing (this helps it hold together).
    • You can make it ahead and refrigerate before baking.
    Leftovers freeze well.
    Try using a mandolin for evenly thin zucchini slices
Keyword zucchini lasagna with Bolognese,