EASY ZUCCHINI LASAGNA LOAF

YIELD: 1 loaf (serves 6)
PREP TIME: 25 minutes
COOK TIME: 55 minutes
REST TIME: 15 minutes
TOTAL TIME: 1 hour 35 minutes

EFFORT INTENSITY: Easy
BAKING INTENSITY: Medium (mostly hands-off baking time)

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Ingredients

For the Zucchini:

• 3 medium zucchini (about 1.5 lbs total), ends trimmed

• 1 teaspoon salt

For the Meat Sauce:

• 1 tablespoon olive oil

• 1/2 cup yellow onion, finely diced

• 2 cloves garlic, minced

• 1 lb lean ground beef (90/10 or 93/7)

• 1 (24-ounce) jar of your favorite marinara sauce

• 1 teaspoon dried oregano

• 1/2 teaspoon black pepper

• 1 tablespoon tomato paste (optional, for richer flavor)

For the Cheese Mixture:

• 1 (15-ounce) container whole-milk ricotta cheese

• 1 large egg

• 1/2 cup grated Parmesan cheese, divided

• 1/4 cup fresh parsley, chopped

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

For Assembly:

• 1 ½ cups shredded low-moisture mozzarella cheese, divided

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Instructions

Step 1: Prepare the Zucchini

This crucial step removes excess water from the zucchini, ensuring your lasagna loaf isn’t soggy.

1. Using a sharp knife or a mandoline slicer for uniformity, slice the zucchini lengthwise into 1/8-inch thick strips. They should be pliable, like lasagna noodles.

2. Place the zucchini strips in a single layer on a clean kitchen towel or several layers of paper towels. Sprinkle evenly with 1 teaspoon of salt. The salt will draw out the moisture.

3. Let them sit for at least 15-20 minutes. After this time, you will see beads of water on the surface. Blot the zucchini strips thoroughly with another towel or paper towels, pressing gently to remove as much liquid as possible.

Step 2: Make the Meat Sauce

While the zucchini is sweating, prepare the sauce.

1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.

2. Add the minced garlic and cook for another minute until fragrant.

3. Increase the heat to medium-high and add the ground beef. Cook, breaking it up with a spoon, until it is no longer pink.

4. If there is excess grease, drain it from the skillet.

5. Stir in the marinara sauce, dried oregano, black pepper, and tomato paste (if using). Reduce the heat to low and let the sauce simmer for 10 minutes to allow the flavors to meld. Remove from heat.

Step 3: Prepare the Cheese Filling

In a medium bowl, combine the ricotta cheese, egg, 1/4 cup of the Parmesan cheese, chopped parsley, salt, and pepper. Mix until well combined and smooth.

Step 4: Assemble the Lasagna Loaf

Preheat your oven to 375°F (190°C). Lightly grease a 9×5 inch loaf pan.

1. Create the Base Layer: Spread about 1/2 cup of the meat sauce evenly on the bottom of the prepared loaf pan.

2. First Zucchini Layer: Arrange a single layer of the dried zucchini slices over the meat sauce, trimming them as needed to fit the shape of the pan. It’s okay if they overlap slightly.

3. Cheese Layer: Spoon half of the ricotta cheese mixture over the zucchini and spread it carefully into an even layer.

4. Meat Layer: Top the ricotta with about one-third of the remaining meat sauce, followed by a sprinkling of 1/2 cup of mozzarella cheese.

5. Repeat Layers: Repeat the layers: zucchini, the remaining ricotta mixture, another third of the meat sauce, and another 1/2 cup of mozzarella.

6. Final Layers: Place a final layer of zucchini strips on top. Spread the last portion of the meat sauce over the zucchini.

7. The Cheesy Topping: Sprinkle the remaining 1/2 cup of mozzarella cheese and the remaining 1/4 cup of Parmesan cheese over the top.

Step 5: Bake the Loaf

1. Cover the loaf pan loosely with aluminum foil.

2. Bake in the preheated oven for 30 minutes.

3. Remove the foil and continue baking for another 20-25 minutes, or until the cheese on top is golden brown and bubbly, and the loaf is heated through.

4. For an extra-golden top, you can broil for the last 1-2 minutes, but watch it closely to prevent burning.

Step 6: Rest and Serve

1. This step is non-negotiable for neat slices! Remove the loaf from the oven and let it rest, still in the pan, on a wire rack for at least 15 minutes. This allows the layers to set.

2. Carefully run a knife around the edges of the pan. Place a serving plate upside-down over the top of the pan and, using oven mitts, invert the pan to turn the loaf out onto the plate. Alternatively, you can slice and serve it directly from the loaf pan.

3. Slice with a sharp knife and serve warm.

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Notes & Tips for Success

• Avoiding Sogginess: Do not skip the step of salting and drying the zucchini. This is the single most important tip for a firm, non-watery loaf.

• Customize Your Meat: Feel free to substitute ground beef with Italian sausage, ground turkey, or chicken for a different flavor profile. A plant-based ground crumble works well too.

• Add Veggies: Sneak in extra nutrients by adding a layer of sautéed spinach or mushrooms to the meat sauce or between the layers.

• Make it Ahead: You can assemble the entire loaf up to a day in advance. Cover tightly and refrigerate. When ready to bake, you may need to add 5-10 minutes to the baking time since it will be cold from the fridge.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or a 350°F oven until warm.

• Freezing: This loaf freezes beautifully. Bake and cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

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Nutrition Information (Approximate per serving)

• Calories: 385 kcal

• Total Carbohydrates: 15g

• Dietary Fiber: 3g

• Net Carbs: 12g

• Sugars: 8g

• Protein: 35g

• Total Fat: 20g

• Saturated Fat: 10g

• Cholesterol: 125mg

• Sodium: 950mg

Note: Nutritional information is an estimate and can vary based on the specific brands of ingredients used, such as the marinara sauce and the fat content of the ground beef and cheeses.