Zucchini Lasagna with Beef and Sausage Ragu
Just like my traditional lasagna, this one is layered with my rich beef and sausage ragù and a creamy homemade béchamel. The zucchini may be replacing the pasta, but we’re definitely not skimping on flavor or cheese!
Ingredients
- 4 medium zucchini, cut into 30 slices lengthwise, 1/4" thick each
- 1 recipe of my Beef and Sausage Ragu
- 1 recipe of my Bechamel Sauce
- 16 oz of shredded mozzarella
- 8 oz grated Parmesan cheese
Instructions
- Roast the zucchini slices at 400 for 10 minutes, then blot any remaining excess moisture on paper towels.
- Spray a large lasagna pan with non-stick spray. Then layer as follows, spreading each layer evenly.
- Start with 2 cups of Ragu on the bottom of the pan.
- 1 layer of zucchini slices
- 1/3 of the Bechamel sauce
- 1/3 of the shredded mozzarella
- 1/3 of the grated Parmesan
- Repeat layers two more times, ending with a layer of Bechamel, mozzarella and Parmesan.
- Bake at 375 for 45-60 minutes depending on your oven and if you bake right after you assemble it. I like to make my lasagnas ahead of time and put them in the fridge. I will take them out of the fridge about 30 minutes before I plan to bake it.
- When done remove from the oven and let it sit for 30 minutes.
- Slice, serve and enjoy!