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Zucchini Lasagna Casserole That Really Rocks

Sensational taste alert! You're sure to love this casserole; each mouthful keeps you salivating for the next bite.
Course Dinner
Cuisine American
Keyword zucchini casserole, zucchini lasagna, zucchini sausage beef casserole
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Calories 407kcal
Author Barbara Bianchi

Ingredients

  • 3-4 medium zucchinis
  • extra-virgin olive oil to brush on your parchment paper
  • 3 cups of gluten free Marinara sauce homemade or store bought
  • 1 pound ground beef
  • 1 pound gluten free ground sausage
  • 3 cups shredded mozzarella cheese
  • salt
  • pepper
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/4 cup parsley chopped
  • parmesan cheese if desired

Instructions

  • Preheat oven to 400℉
  • Slice zucchini into thin slices. Line your baking pan with parchment paper and brush with olive oil.
    Then spread the zucchini slices on oiled parchment paper and sprinkle with salt and pepper. Roast about 5-8 minutes. Watch carefully so they do not brown.
  • Turn oven temperature down to 350℉
  • Add a little oil to your skillet and cook ground sausage for about 8-10 minutes. Crumble up the sausage with a spatula while it sautés. Spoon into a bowl and set aside.
  • Season ground beef with salt. Brown the beef in a pan, drain off about half the fat, and then add one cup of sauce, stir and let it simmer for a minute or two. Set aside.
  • Mix ricotta cheese, egg, parsley, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a bowl. Set aside.
  • Spoon sauce into the bottom of your casserole dish. Layer with zucchini strips, the ground beef mixture, one and a half cups of mozzarella cheese, zucchini strips, ricotta cheese mixture, sausage, one cup of sauce, and the remaining one and a half cups of mozzarella cheese.
  • Bake uncovered for 30-40 minutes. Let your casserole rest about 15 minutes before slicing and serve with extra sauce and grated parmesan cheese, if you like.

Notes

  • If you're making homemade sauce, I recommend starting it an hour before you begin the zucchini lasagna and simmer it on the back burner
  • Slice your zucchini into very thin slices. I use this mandoline slicer. I love this simple tool for cutting up thin strips.
  • Roasting the zucchini before assembling your casserole will keep the casserole from becoming watery.
  • For the sausage, I recommend 365 Pork Mild Italian Sausage from Whole Foods which has no nitrites. I've also used Premio Italian sweet sausage. Go with whichever sausage you prefer. It's up to you. If your sausage is in casings, you’ll need to slip each sausage out of its casing. Then cook it in a skillet. 

Nutrition

Calories: 407kcal | Carbohydrates: 11.2g