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Zucchini Lasagna Bolognese Recipe

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4 from 1 review

  • Author: Sara
  • Total Time: 2 hours
  • Yield: 8 servings
  • Diet: Low Fat

Description

This Zucchini Lasagna Bolognese is a delicious low-carb twist on traditional lasagna, featuring thinly sliced zucchini layers instead of pasta. Packed with a hearty ground turkey and mushroom bolognese sauce, creamy ricotta, and a melty blend of mozzarella and parmesan cheeses, this dish is a comforting and flavorful meal. After baking, it’s topped with crispy spicy basil breadcrumbs adding a delightful crunch and fresh basil for garnish. Perfect for those seeking a lighter yet satisfying dinner option.

Ingredients

Zucchini Layers

  • 4 to 5 medium-sized zucchini squash
  • Kosher salt
  • Freshly cracked pepper

Bolognese Sauce

  • 1 tablespoon olive oil
  • 1 small sweet onion, diced
  • 12 ounces cremini mushrooms, chopped
  • 4 garlic cloves, minced
  • 1 pound ground turkey
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1 24-ounce jar marinara sauce
  • 1/4 cup half and half
  • 1/4 cup finely grated parmesan cheese

Ricotta Mixture

  • 16 ounces ricotta cheese
  • 1 large egg
  • 1/3 cup finely grated parmesan cheese
  • 1/2 teaspoon dried basil

Cheeses

  • 16 ounces freshly grated mozzarella or provolone cheese
  • 8 ounces fresh mozzarella, sliced
  • Parmesan cheese, for sprinkling

Spicy Basil Breadcrumbs

  • 1 tablespoon butter
  • 1/2 cup seasoned panko breadcrumbs
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes

Garnish

  • Fresh basil

Instructions

  1. Slice the zucchini: Cut the zucchini into thin slices approximately 1/8 inch thick using a knife or mandolin. You will need about 28 to 32 slices in total to create 4 layers in a 9×13 inch baking dish.
  2. Sweat the zucchini: Lay the zucchini slices in a single layer on paper towels or kitchen towels. Sprinkle generously with kosher salt and let them sit for 30 to 60 minutes to draw out excess water, which prevents a watery lasagna.
  3. Preheat the oven: Set your oven to 400°F (205°C) to prepare for baking.
  4. Prepare the bolognese sauce: Heat olive oil over medium-low heat in a large skillet or pot. Add diced onion, chopped mushrooms, minced garlic, a pinch of salt, and freshly cracked pepper. Cook until softened, about 5 to 6 minutes, stirring often. Add ground turkey and cook until browned, about another 5 to 6 minutes, breaking up the meat as it cooks. Stir in tomato paste, dried basil, oregano, and red pepper flakes.
  5. Add marinara and cheese: Pour in the marinara sauce along with half and half and 1/4 cup parmesan cheese. Stir well and taste; adjust salt and pepper if necessary. Keep the sauce warm on low heat, stirring occasionally.
  6. Make the ricotta mixture: In a bowl, combine ricotta cheese, egg, 1/3 cup parmesan cheese, and dried basil until fully mixed.
  7. Dry the zucchini slices: Press the towels firmly over the zucchini slices to remove all moisture before assembly.
  8. Assemble the first layer: Spoon a few spoonfuls of the bolognese sauce on the bottom of the baking dish. Lay down about 7 zucchini slices in a single layer. Spoon bolognese over the zucchini, dollop one-third of the ricotta mixture evenly, then sprinkle with a handful of grated mozzarella or provolone cheese.
  9. Add subsequent layers: Repeat layering zucchini slices, bolognese sauce, ricotta mixture, and grated cheese two more times.
  10. Final layer and bake: Place the last layer of zucchini slices on top. Spread remaining bolognese sauce over the layer, then top with sliced fresh mozzarella and any remaining grated cheese. Bake for 35 to 40 minutes until bubbly and golden.
  11. Rest the lasagna: Remove from oven and let it sit for 30 to 45 minutes to set for easier slicing and less watery consistency.
  12. Prepare spicy basil breadcrumbs: While baking, melt butter in a skillet over medium heat. Stir in panko breadcrumbs, dried basil, and crushed red pepper flakes. Cook 1 to 2 minutes, tossing frequently, until breadcrumbs turn golden brown and crispy.
  13. Finish and serve: Sprinkle the basil breadcrumbs, extra parmesan cheese, and fresh basil leaves on top of the lasagna after resting. Slice and serve warm.

Notes

  • Salting and sweating the zucchini is crucial to avoid excess moisture and ensure the lasagna holds well.
  • The resting period after baking is important for the lasagna to set and slice cleanly.
  • You can substitute ground turkey with ground beef or plant-based meat for variations.
  • If you prefer thinner zucchini slices, a mandoline works best.
  • Adjust the amount of crushed red pepper flakes according to your heat preference.
  • Make sure to use a 9×13 inch baking dish for correct layering and cooking time.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

Find it online: https://saraflavors.com/zucchini-lasagna-bolognese-recipe/