Non-Soggy Zucchini & Meat Lasagna

Name: Non-Soggy Zucchini & Meat Lasagna
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 lb ground beef (tube); 1 lb sage pork sausage; 1 medium yellow onion, finely diced; 1 small red bell pepper, finely diced; 8 cloves garlic, minced (use lots!); cans crushed tomatoes 2 x 28 oz; One 6 oz can tomato paste; 2 tbsp fresh garden herbs (oregano, rosemary, basil, thyme), finely chopped (or 2 tsp total dried herbs); Two 15 oz tubs whole-milk ricotta (room temperature); 1.5 cups Kraft grated Parmesan cheese; One 10 oz box frozen chopped spinach; 1 large egg, beaten; 2 tbsp milk (to hydrate the dry Parmesan); 1 box (16 oz) regular dry lasagna noodles (do NOT use oven-ready or par-cooked); 3 medium-large zucchini; 6 cups (24 oz) shredded low-moisture, part-skim mozzarella cheese; Kosher salt (for sweating the zucchini); Non-stick cooking spray

7 steps

Prep:45minCook:1h 10min

A deep-dish showstopper using dry pasta sheets and thin-sliced zucchini. Prep time: 45 minutes | Bake time: 70 minutes | Rest time: 25 minutes | Yield: 10–12 generous portions | Pan Size: 10" x 14" x 4" Deep Stainless Steel Roasting Pan

Updated at: Fri, 24 Jul 2026 02:43:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories779.7 kcal (39%)

Total Fat43.8 g (63%)

Carbs52.7 g (20%)

Sugars12.3 g (14%)

Protein49.6 g (99%)

Sodium1436.6 mg (72%)

Fiber6.1 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Prep & Whip Your Ingredients

Step 1

The Zucchini: Using a mandolin, slice zucchini lengthwise to 1/8" thickness. Salt lightly on both sides, lay on paper towels, and wait 15–20 minutes until water pools. Press and blot bone-dry with fresh towels.

Step 2

The Meat Sauce: Brown beef and sage sausage. Sauté with onion, bell pepper, and garlic. Stir in crushed tomatoes, tomato paste, and herbs. Simmer for 15–20 minutes, leaving it slightly saucy.

Step 3

The Whipped Ricotta: Microwave frozen spinach 2–3 minutes, then squeeze in a kitchen towel until bone-dry. In your Cuisinart, blend ricotta, Kraft Parmesan, egg, and milk for 30 seconds. Crumble in the dry spinach and pulse 5–8 times just to speckle.

The Perfect Layer-by-Layer Build

Step 4

Spray the bottom of your 10" x 14" stainless steel roasting pan with cooking spray. Spread a thin layer of the liquid from your meat sauce over the bottom to prevent sticking. A. Dry Lasagna Noodles (as a Base, placed lengthwise) B. Zucchini Slices (placed crosswise) C. Whipped Spinach Ricotta (spread evenly over zucchini) D. Shredded Mozzarella (1 cup scattered over ricotta) E. Meat & Tomato Sauce (ladled over mozzarella) Repeat the Layering 2 more times (A, B, C, D, E) The Top Crown: After the final thin layer of meat sauce on the top, generously blanket the surface with the remaining 3 cups of shredded mozzarella.

Cooking & Serving

Step 5

Cover & Steam: Preheat your oven to 375°F (190°C). Spray the underside of your foil cover with cooking spray to prevent sticking. Cover tightly and bake for 50 minutes to steam-cook the dry pasta sheets.

Step 6

Uncover & Caramelize: Remove the foil. Return to the oven uncovered for 15 to 20 minutes until the top cheese forms a bubbling, deeply golden-brown crust.

Step 7

The Essential Cool-Down: Let the lasagna rest undisturbed for 20 to 30 minutes before slicing so the starches and cheese can set, ensuring perfectly clean cuts.