Recipe of the Week: Grilled Zucchini Lasagna

Grilled Zucchini Lasagna

Serves: 8


  • 1 lb. 93% lean ground beef or extra lean ground turkey
  • 1 1/2 teaspoons ground sea salt
  • 1 tsp olive oil
  • 1/2 large onion, chopped
  • 3 cloves garlic, minced
  • 1 (28 oz can) crushed tomatoes
  • 2 tbsp chopped fresh basil
  • Black pepper, to taste
  • 3 medium (8 ounces each) zucchini, sliced 1/8″ thick
  • 1 1/2 cups part-skim ricotta or fat free cottage cheese (drained)
  • ·       1/4 cup Parmigiano Reggiano
  • ·       1 large egg
  • ·       16 oz (4 cups) shredded part-skim mozzarella cheese


  1. Preheat gas grill to medium-high heat and oven to 375 degrees.
  2. Slice zucchini, lightly salt, and set to the side. The salt will help remove the moisture. After 10 minutes blot excess moisture with paper towel.
  3. In a medium sauce pan on medium-high, brown meat and season with salt. When cooked through drain in colander to remove any fat.
  4. Add olive oil to the pan and saute garlic and onions about 2 minutes.
  5. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
  6. Grill zucchini 2-3 minutes per slide, until slightly browned. Place on paper towels to soak any excess moisture.
  7. In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
  8. In a large casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover.
  9. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up.
  10. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes.
  11. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.