melorga: This looks like it could be very tasty, I just can’t get over the puddle of liquid these veggies-as-noodles lasagnas leave on the plate. Unappetizing.
James_Francos_Weiner: I’m eating almost the exact same thing right now, but used an eggplant instead of zucchini and no meat. Great calorie-reduced version of lasagna. I also add some oregano and pepper to my ricotta mix.
NotListening2Lecture: Looks simple yet tasty. Any recommendations on how to make sure the zucchini stays firm and not get mushy?
DisparateDan: I’ve just figured out this Sunday’s meal prep!
angelcake: Looks really good, however as well as salting and drying the zucchini I would grill it.
bunstastic: What is it with the internet and red onions?
DougEECummings: Full Recipe from [TipHero](http://tiphero.com/zucchini-lasagna/)
**Zucchini Lasagna**
Makes 8 servings
Prep Time: 20 minutes
Total Time: 1 hour 30 minutes
**Ingredients:**
* 1½ pounds zucchini (about 3-4 medium zucchini), sliced lengthwise ¼-inch thick
* Salt, to taste
* 2 Tablespoons olive oil
* 1 cup chopped onion (about ½ large onion)
* 3 cloves garlic, minced
* 1 pound ground beef (lean is OK)
* Ground black pepper, to taste
* 1 (28 oz) can crushed tomatoes
* 2 Tablespoons chopped fresh basil
* 1 Tablespoon honey
* 1½ cups ricotta cheese
* 1 large egg
* ⅓ cup Parmigiano-Reggiano cheese
* 12 ounces (3 cups) shredded mozzarella cheese
**Preparation:**
1.
Preheat oven to 375°F/190°C.
1. Using a mandoline slicer or sharp knife, slice the zucchini lengthwise into ¼-inch thick slices.
1. Place the zucchini slices in a bowl, sprinkle them with salt, and toss to coat the slices evenly. Set them aside for 10-15 minutes. (Salting removes a lot of the excess moisture in the zucchini).
1. While the zucchini is being salted, heat a large pan over medium heat. Add the olive oil and onion and cook, stirring often, until the onion is soft (about 3-5 minutes).
1. Add the minced garlic and cook for 1 minute.
1. Add the ground beef, season it with salt and pepper, and cook, breaking the meat into small pieces as it browns (about 4 to 5 minutes).
1. Add the crushed tomatoes, basil, and honey. Reduce the heat to low and simmer, stirring occasionally, for about 10-15 minutes, or until sauce is very thick.
1. In a medium bowl, mix the ricotta cheese, egg. Parmigiano Reggiano cheese, and pepper. Stir well.
1. After the zucchini has been sitting for about 10-15 minutes, use paper towels to blot the excess moisture that the zucchini has released.
1. In a 9 x 13-inch casserole dish, spread about ⅓ of the sauce on the bottom and layer about ⅓ of zucchini slices in a criss-cross pattern to cover the sauce.
1. Spread ⅓ of the ricotta cheese and egg mixture over the zucchini, and then top that with 1 cup of the shredded mozzarella cheese.
1. Repeat the layering process until all of your ingredients are used up.
1. Bake for 30-45 minutes or until the zucchini is cooked through and the cheese is melted and starting to brown.
1. Let the lasagna stand for about 5-10 minutes before serving.
IWantAUsernamePls: Why though? Regular pasta would be tastier and easier than zucchini. This recipe isn’t vegetarian, vegan, or even low carb either. So I really don’t see the point
twitchosx: Imagine how much hair got in that
