Your family won’t miss the noodles in this cheesy, comforting lasagna. This recipe has all the flavors of the classic dish, but with delicious summer produce and an extra serving of vegetables. While older kids and adults will need to do the slicing and chopping, younger kids can mix the ricotta filling and build the layers of this delicious lasagna.
This recipe comes from our 2020 nutrition intern Grace Befort’s Family Friendly Cooking series. Get your kids excited about local produce and healthy food with these recipes perfect for all ages! Combine family time, fun and food as you and your little chefs make delicious, veggie-packed recipes together. Your kids will love eating their own creations, and you’ll love feeding them healthy, local produce.
Zucchini Lasagna
Ingredients
- 4 medium zucchini
- 1 tablespoon olive oil
- 1 lb Sunrise Harvest Farm grass-fed ground beef or ground turkey
- ⅓ cup onion, finely chopped
- 5 cloves garlic, minced
- 24 ounces marinara sauce (like Nettie’s All Around Tomato Sauce)
- 2 cups ricotta cheese from Shepherd’s Way Farm
- 1 cup shredded aged cheese from Shepherd’s Way Farm or substitute parmesan
- ½ cup shredded mozzarella cheese from Prairie Hollow Farm
- 1 egg
- ½ teaspoon Italian seasoning
- 1 teaspoon pepper
- 1 teaspoon salt
- ¼ cup fresh basil, chopped, plus more for serving
Instructions
Wash zucchini and remove ends. Use a mandolin slicer to slice zucchini lengthwise into ¼ inch slices. In order to remove excess moisture from the zucchini, lay zucchini slices on paper towels and sprinkle with sea salt, let sit for 10 minutes. Press slices with paper towels to remove any remaining water.
Preheat the oven to 375 degrees. Heat one tablespoon of olive oil in a large skillet over medium heat. Add the ground beef or turkey, and ½ teaspoon each of salt and pepper. Cook for 5-6 minutes, breaking up the meat with a spatula. Once the meat is browned, add the onion and 2 cloves of the garlic. Once onion is softened, add the marinara sauce and bring to a simmer. Cook for another 5 minutes and set aside.
In a bowl, place the ricotta cheese, remaining 3 garlic cloves, italian seasoning, ¼ cup of the parmesan, egg, ½ teaspoon black pepper, pinch of salt, and fresh basil. Mix together until combined.
Coat a baking dish with cooking spray. Place ¼ of the sauce on the bottom of the dish, cover with a layer of zucchini slices, spread ⅓ of the ricotta filling over the zucchini, then top with a layer of mozzarella and parmesan cheese. Repeat the layers until finished, ending with the mozzarella and parmesan cheese topping.
Bake for 40 minutes, then broil for 1 to 2 minutes until cheese is browned. Sprinkle with chopped basil to serve.
