AuthorMike EgrieCategory, DifficultyIntermediate
Grilled Zucchini Lasagna
Yields12 Servings
Prep Time45 minsCook Time45 minsTotal Time1 hr 30 mins
 2 tbsp olive oil
 1 small white onion, chopped
 2 garlic cloves, minced
 1 lb 93% lean ground beef
 25 oz low sodium marinara sauce
 2 tbsp italian seasoning
 2 large zucchini, slice lengthwise ⅛-inch-thick (about 32 slices)
 1 large egg
 15 oz part skim ricotta cheese
 9 no boil oven-ready lasagna noodles
 2 ½ cups shredded low-moisture part skim mozzarella cheese
1

In large saucepot, heat 1 tablespoon oil over medium-high heat. Add onion; cook and stir 4 minutes or until soft. Add garlic; cook and stir 1 minute. Add beef and salt and pepper to taste; cook 5 minutes or until beef is no longer pink, breaking up beef with side of spoon. Add marinara and Italian seasoning; heat to a boil.

2

Reduce heat to low; simmer 20 minutes, stirring occasionally. Makes about 5 cups.

3

Prepare outdoor grill for direct grilling over medium-high heat; coat zucchini with remaining 1 tablespoon oil. Place zucchini on hot grill rack; cover and cook 4 minutes or until grill marks appear, turning once. Turn off burners on 1 side of grill.

4

In medium bowl, whisk egg; stir in ricotta cheese.

5

In bottom of 13 x 9-inch baking dish, spread 1 cup sauce mixture; top with 3 noodles, 1 cup sauce mixture, ½ cup egg mixture, 8 zucchini slices and ½ cup mozzarella cheese. Repeat 2 more layers of noodles, sauce mixture, egg mixture, zucchini slices and mozzarella cheese. Top with remaining zucchini, sauce mixture and 1 cup mozzarella cheese.

6

Cover dish with foil; place on unlit side of grill. Cover and cook 35 minutes; remove foil and cook 10 minutes or until top is lightly browned. Let stand 10 minutes before cutting.

Make it a Meal: Serve with a grilled romaine heart salad with strawberries, red onion, toasted pistachios and poppy seed vinaigrette.

Dietitian Tip: Use a mandolin to cut the zucchini. Lasagna can also be baked in a 375° oven for 30 minutes. Remove foil and bake 15 minutes or until top is lightly browned.

Ingredients

 2 tbsp olive oil
 1 small white onion, chopped
 2 garlic cloves, minced
 1 lb 93% lean ground beef
 25 oz low sodium marinara sauce
 2 tbsp italian seasoning
 2 large zucchini, slice lengthwise ⅛-inch-thick (about 32 slices)
 1 large egg
 15 oz part skim ricotta cheese
 9 no boil oven-ready lasagna noodles
 2 ½ cups shredded low-moisture part skim mozzarella cheese

Directions

1

In large saucepot, heat 1 tablespoon oil over medium-high heat. Add onion; cook and stir 4 minutes or until soft. Add garlic; cook and stir 1 minute. Add beef and salt and pepper to taste; cook 5 minutes or until beef is no longer pink, breaking up beef with side of spoon. Add marinara and Italian seasoning; heat to a boil.

2

Reduce heat to low; simmer 20 minutes, stirring occasionally. Makes about 5 cups.

3

Prepare outdoor grill for direct grilling over medium-high heat; coat zucchini with remaining 1 tablespoon oil. Place zucchini on hot grill rack; cover and cook 4 minutes or until grill marks appear, turning once. Turn off burners on 1 side of grill.

4

In medium bowl, whisk egg; stir in ricotta cheese.

5

In bottom of 13 x 9-inch baking dish, spread 1 cup sauce mixture; top with 3 noodles, 1 cup sauce mixture, ½ cup egg mixture, 8 zucchini slices and ½ cup mozzarella cheese. Repeat 2 more layers of noodles, sauce mixture, egg mixture, zucchini slices and mozzarella cheese. Top with remaining zucchini, sauce mixture and 1 cup mozzarella cheese.

6

Cover dish with foil; place on unlit side of grill. Cover and cook 35 minutes; remove foil and cook 10 minutes or until top is lightly browned. Let stand 10 minutes before cutting.

Grilled Zucchini Lasagna
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