This versatile lasagna recipe is perfect for feeding a crowd. I like to make a (mostly) dairy-free lasagna since my fiancé can’t have dairy. Typically, I use ground meat like turkey or wagyu ground beef (from Costco!) but a meat-alternative can easily be subbed or left out. This recipe alternates lasagna noodles with layers of zucchini giving it a great texture and a subtle sweetness. This is an un-fussy recipe so feel free to use what you have and sub what you deem necessary. Jarred sauce works great if you don’t have the time to make homemade, but I recommend getting a higher quality sauce like Rao’s, it makes a big difference.
Pro-tip: Cooking for one? Cut the recipe in half and make your lasagna in a loaf pan or smaller baking dish.
Ingredients
1 box oven-ready lasagna
2 24oz jars of Rao’s arrabiata sauce (or sauce of choice)
2 lbs ground meat (turkey or wagyu ground beef are my favs!)
5-6 medium sized zucchinis
Salt
Pepper
Nutritional yeast (optional, but recommended!)
Fresh Parmigiano-Reggiano (optional, but this is a lactose-free cheese!)
Garnish
Fresh parsley
Fresh ricotta
Tools
Deep baking dish
Mandolin (optional)
Microplane or fine cheese grater
Timing
Prep: 30-40 minutes
Baking: 25-30 minutes
Directions
1. Sauté ground meat on medium heat until browned. Season lightly with salt and pepper. Add in tomato sauce to the pan, stirring occasionally until it comes to a simmer. Cover and set heat to low while you prep the zucchini.
2. Prep your zucchini. Cut zucchini in thin slices length-wise. A mandolin can help with getting thin slices but a knife works fine too. Try not to stress too much about getting a perfectly cut zucchini, you just want to be able to assemble the zucchini in even layers.
3. Preheat oven to 375°F and start to assemble your lasagna! Take the sauce off the heat and scoop a spoonful into the bottom of the baking dish to coat the pan with a thin layer of sauce.
4. Start with a layer of lasagna sheets. 3 sheets across should fit but adjust to the size of your pan. Scoop a generous spoonful or two of sauce over the noodles. Season lightly with salt, pepper, nutritional yeast, and freshly grated Parmesan.
5. Next, place you zucchini slices side by side to create a layer the same width as the lasagna sheets. Cover with sauce and season lightly with salt, pepper, nutritional yeast, and freshly grated Parmesan.
6. Repeats steps 5, and 6, until you run out of ingredients or you don’t think your pan can handle any more layers.
7. Cover pan with foil and bake for at 375°F for 25 minutes. Remove foil and bake for an additional 5-10 minutes or until browned and bubbly. Let rest about 10 minutes before serving.
8. Serve with salad and scoop of fresh ricotta. Enjoy!
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