Creamy Zucchini Lasagna with Homemade Marinara Sauce
This zucchini lasagna with homemade marinara sauce is a perfect dish to have when you want to eat Italian with less guilt. This is such an easy recipe you can make at home.
Equipment
9x9 inch (23x23cm) baking dish
Large skillet or sauté pan
Sharp knife or mandoline slicer
Aluminium foil
Paper towels
Cutting Board
Ingredients
3 medium zucchinis
12 ounces cottage cheese - 340g
2 cups cheddar cheese - shredded, 225g
½ pound ground beef - minced beef, 225g
½ medium yellow onion - diced
4 medium Roma tomatoes - diced
4 cloves garlic - minced
1 tablespoon dried oregano
1 tablespoon dried basil- 3 ½ cups passata or crushed tomatoes - 840ml
1-2 teaspoons salt - for the marinara sauce- 1 pinch salt - for drawing moisture from zucchini — this salt is discarded with the liquid
- 1 teaspoon cooking spray or oil - for greasing the baking dish
Instructions
- Slice zucchinis about 1/4-inch thick or thinner. Place a paper towel on a plate and line it with the sliced zucchini. Sprinkle each layer lightly with salt. Continue to layer paper towel, zucchini and salt. Let the zucchini sit for 15-20 minutes to release moisture, then pat each slice dry with fresh paper towels before assembling the lasagna.3 medium zucchinis, 1 pinch salt
- Meanwhile, in a large skillet, cook the ground beef over medium heat, breaking it into small crumbles with a wooden spoon, for 6-8 minutes until no pink remains. Drain any excess fat. Add onion, tomato, garlic, oregano and basil. Cover and cook for another 5 minutes or until onions are translucent.1/2 pound ground beef, 1/2 medium yellow onion, 4 medium Roma tomatoes, 4 cloves garlic, 1 tablespoon dried oregano, 1 tablespoon dried basil, 1-2 teaspoons salt
- Next, stir in passata and let simmer for another 10 minutes, stirring occasionally.3 1/2 cups passata or crushed tomatoes
- Lightly grease a 9x9 inch (23x23cm) baking dish with cooking spray or a thin layer of oil. Spread a thin layer of sauce across the bottom of the dish. Layer with zucchini, cottage cheese, cheddar cheese and sauce in that order. Continue to layer until all zucchini is used. An 8x8 inch (20x20cm) dish will also work — layers will be slightly thicker and may need 5 extra minutes of baking.3 medium zucchinis, 12 ounces cottage cheese, 2 cups cheddar cheese, 1 teaspoon cooking spray or oil
- Top with the remaining cheese. Cover the baking dish loosely with aluminium foil, leaving the foil slightly tented so steam can escape and the cheese does not stick. Bake at 400°F / 200°C (205°C fan-forced) for 25-30 minutes, or until the cheese is golden and bubbling and the zucchini layers are tender when pierced with a knife. Let the lasagna rest for 10 minutes before slicing and serving.2 cups cheddar cheese
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze individual portions wrapped tightly in cling film and foil for up to 3 months.
Make-Ahead: Assemble the full lasagna up to 24 hours before baking — cover tightly and refrigerate. Add 5-10 minutes to the bake time if going straight from the fridge to the oven.
Substitutions: Swap cottage cheese for ricotta for a smoother texture, or use mozzarella in place of cheddar for a more traditional Italian flavour profile. Turkey mince works as a leaner alternative to beef.
Pro Tip: Salt and drain the zucchini slices for at least 15-20 minutes, then pat them dry with fresh paper towels before layering. This is the single most important step for preventing a watery lasagna.
Serving Suggestion: Let the lasagna rest for 10 minutes after baking before cutting — this allows the layers to firm up for much cleaner slices. Serve with a simple green salad dressed in lemon vinaigrette.
Nutrition
Serving: 1servingCalories: 401kcalCarbohydrates: 23gProtein: 26gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 74mgSodium: 896mgPotassium: 1233mgFiber: 5gSugar: 13gVitamin A: 1760IUVitamin C: 40mgCalcium: 400mgIron: 5mg
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