- Prep
- 30 min
- Cook
- 45 min
- Total time
- 75 min
- Yield
- 6 servings
- Difficulty
- Medium
- Calories
- 500 kcal
Quick summary
“This recipe solves the classic problem of watery lasagna by dehydrating the zucchini slices with salt before assembly. The robust filling of ground beef, seasoned ricotta, and gratinated cheese ensures firmness and flavor.”
What you need to know
- Resting the zucchini slices in salt removes excess water and prevents liquid broth in the tray.
- Meticulous drying with paper towels ensures that the vegetables maintain a firm texture after the oven.
- The addition of beaten egg to the ricotta creates a creamy binder that stabilizes the internal layers during cutting.
Ingredients
Main
- units Medium zucchinis
- teaspoons Sal grosso
- tablespoons Extra virgin olive oil
- grams Lean ground beef (top round or chuck)
- unit Cebola média
- cloves Garlic
- grams Canned peeled tomatoes (chopped)
- grams Good quality tomato sauce
- cup Fresh chopped basil
- teaspoon Dry oregano
- grams Fresh ricotta cheese
- unit Large egg
- cup Grated Parmesan cheese
- grams Queijo mussarela ralado
- teaspoon Freshly grated nutmeg
- Freshly ground black pepper
Instructions
Principal
- Slice the zucchini thinly lengthwise, using a mandoline or knife. Arrange the slices on a baking sheet, sprinkle generously with coarse salt, and let rest for 30 minutes. This is the crucial step to remove excess water from the zucchini.
- Add the ground beef to the pan, breaking it up with a spoon. Cook until completely browned, draining excess fat if necessary. This initial browning of the meat adds depth to the sauce's flavor.
- Incorporate the peeled tomatoes, tomato sauce, basil, oregano, salt, and black pepper. Stir well, reduce heat to low, cover, and let cook for at least 20 minutes, allowing the flavors to deepen.
- Return to the zucchini. After resting, the slices will have released a lot of liquid. Use clean paper towels to squeeze and dry each slice very well. The professional technique is to press firmly, removing as much moisture as possible.
- In a medium bowl, mix the ricotta, egg, half of the parmesan, a pinch of nutmeg, salt, and black pepper until a homogeneous paste is obtained. This mixture will be the creamy base between the layers of the lasagna.
- Preheat the oven to 190°C. Assemble the lasagna in a baking dish of approximately 23x33 cm. Start with a thin layer of meat sauce at the bottom. This prevents the lasagna from sticking and distributes the flavor evenly.
- Arrange a layer of zucchini slices over the sauce, overlapping them slightly. Cover with half of the ricotta mixture, followed by a portion of meat sauce and a layer of grated mozzarella. Repeat the layers of zucchini and fillings.
- Finish with a final layer of zucchini, meat sauce, and all the remaining mozzarella cheese, along with the parmesan. This top layer should be generous, creating a golden and irresistible crust.
- Place in the preheated oven and bake for 30-35 minutes, or until the lasagna is bubbling and the cheese on top is golden and gratinated. The short answer is: wait for the cheese to bubble and lightly toast to ensure the ideal point.
- Remove from the oven and, the most important tip is: let the lasagna rest for at least 10-15 minutes before cutting and serving. This allows the layers to set, preventing it from collapsing when slicing and maintaining an impeccable presentation.
Chef's tips
- Cut the zucchini lengthwise with a uniform thickness of 4 millimeters using a mandoline.
- Simmer the Bolognese sauce over low heat until it reduces well, obtaining a thick and concentrated consistency.
- Let the lasagna rest for 15 minutes out of the oven before slicing so the layers set.
Variations
- Prepare a vegetarian version by substituting the meat with a hearty sauté of lentils and mushrooms.
- Add a layer of fresh spinach leaves sautéed with garlic between the sauce and the seasoned ricotta.
- Substitute traditional mozzarella with grated provolone cheese to impart toasted and smoky notes.
Substitutions
- Ground beef can be replaced with ground chicken breast or textured vegetable protein.
- Ricotta cheese can be replaced by well-drained cottage cheese or consistent ricotta cream.
- Italian zucchini can be interspersed with eggplant slices prepared under the same salting method.
How to store
Store the baked lasagna in a closed container in the refrigerator for up to 4 days. To reheat, take to the oven at 170°C covered with aluminum foil for 20 minutes to keep the cheese melted and the moisture.
Can it be frozen?
Freeze the already baked and completely cold lasagna, divided into individual portions in proper containers for up to 2 months. Reheat directly in an oven preheated to 180°C until the center reaches a simmer.
What to serve with
Serve with a green leafy salad with arugula, watercress, and cherry tomatoes dressed with olive oil and balsamic vinegar. A light-bodied dry red wine like Chianti or Merlot pairs well with the tomato sauce.
Frequently asked questions
Can I assemble the lasagna raw and only bake it the next day?
Yes, keep the baking dish covered in the refrigerator for up to 24 hours before taking to the preheated oven.
Can I grill the zucchini slices before assembling?
Yes, passing the slices quickly through a very hot pan or grill without fat helps to eliminate even more moisture.
Why does zucchini lasagna usually release so much water?
Zucchini is composed of more than 90% water; the salting and prior drying step is mandatory to avoid this problem.
Do I need to wash the zucchini after it rests with salt?
Just pat it dry thoroughly with paper towels; if you used coarse salt, remove the excess with a clean cloth to keep the seasoning calibrated.
