Ingredients
Scale
- For the Zucchini Layers:
- 4 medium zucchini (about 2–2.5 lbs total), trimmed
- 1 teaspoon salt (for drawing out moisture from zucchini)
- 1 tablespoon olive oil (for potentially grilling/roasting zucchini, optional)
- For the Mexican Meat Sauce:
- 1.5 lbs ground beef (85/15 or 90/10 lean) or ground turkey
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 2–3 cloves garlic, minced
- 1 red bell pepper, cored, seeded, and chopped
- 1 green bell pepper, cored, seeded, and chopped
- 1 jalapeño, minced (optional, remove seeds for less heat)
- 2 tablespoons chili powder (use a good quality one)
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen or canned corn, drained
- 1 cup medium or mild salsa (your favorite brand)
- 1/4 cup chopped fresh cilantro, plus more for garnish
- For the Cheese & Assembly:
- 1 (15-ounce) container ricotta cheese (optional, for a creamier layer)
- 1 large egg (if using ricotta)
- 1/4 cup chopped fresh cilantro (if using ricotta)
- Pinch of salt and pepper (if using ricotta)
- 3 cups shredded Mexican cheese blend (cheddar, Monterey Jack, Asadero, Queso Quesadilla)
- 1/2 cup crumbled cotija cheese (optional, for garnish and salty kick)
Instructions
- Prepare the Zucchini:
- Wash and trim the ends of the zucchini. Using a mandoline slicer (carefully!) or a sharp knife, slice the zucchini lengthwise into 1/8-inch thick planks.
- Lay the zucchini slices in a single layer on paper towel-lined baking sheets or cooling racks. Sprinkle them evenly with the 1 teaspoon of salt. Let them sit for at least 20-30 minutes. This process draws out excess moisture.
- After 20-30 minutes, use paper towels to pat the zucchini slices thoroughly dry on both sides, absorbing as much moisture as possible.
- (Optional Enhancement): For firmer zucchini and more flavor, you can lightly grill or roast the slices. Heat 1 tbsp olive oil in a large skillet or grill pan over medium-high heat. Cook zucchini in batches for 1-2 minutes per side until lightly golden and slightly tender. Alternatively, arrange on a baking sheet and broil for 2-3 minutes per side. Set aside.
- Make the Mexican Meat Sauce:
- Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef (or turkey) and cook, breaking it apart with a spoon, until browned (about 5-7 minutes). Drain off any excess fat.
- Add the chopped onion, bell peppers, and jalapeño (if using) to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Stir in the minced garlic, chili powder, cumin, smoked paprika, dried oregano, 1/2 teaspoon salt, and black pepper. Cook for another 1-2 minutes, stirring constantly, until fragrant.
- Pour in the undrained diced tomatoes, rinsed and drained black beans, corn, and salsa. Stir well to combine.
- Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes, allowing the flavors to meld. The longer it simmers gently, the better the flavor.
- Stir in 1/4 cup of fresh cilantro. Taste and adjust seasonings if necessary.
- Prepare the Ricotta Mixture (Optional):
- If using ricotta for an extra creamy layer (akin to traditional lasagna), in a medium bowl, combine the ricotta cheese, egg, 1/4 cup chopped cilantro, and a pinch of salt and pepper. Mix until well combined.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Spread a thin layer (about 1/2 to 1 cup) of the meat sauce on the bottom of the prepared baking dish. This prevents the zucchini from sticking.
- Arrange a single layer of the prepared zucchini slices over the meat sauce, overlapping them slightly as needed to cover the sauce.
- If using the ricotta mixture, spread half of it evenly over the zucchini layer. If not using ricotta, proceed to the next step.
- Spoon half of the remaining meat sauce over the zucchini (or ricotta) layer.
- Sprinkle 1 cup of the shredded Mexican cheese blend over the meat sauce.
- Repeat the layers: another layer of zucchini slices, the remaining ricotta mixture (if using), the remaining meat sauce, and another cup of shredded Mexican cheese.
- Finish with a final layer of zucchini slices (if you have enough, otherwise the cheese can be the top). Sprinkle the remaining 1 cup of shredded Mexican cheese blend (and the crumbled cotija cheese, if using) evenly over the top.
- Bake the Lasagna:
- Cover the baking dish loosely with aluminum foil (tent it slightly so it doesn’t stick to the cheese).
- Bake for 30 minutes.
- Remove the foil and continue baking for another 15-25 minutes, or until the cheese is melted, bubbly, golden brown, and the sauce is heated through. The internal temperature should reach 165°F (74°C).
- Rest and Serve:
- Once baked, remove the lasagna from the oven and let it rest for at least 15-20 minutes before slicing and serving. This is crucial! It allows the lasagna to set, making it much easier to cut into neat portions and preventing it from falling apart.
- Garnish with additional fresh cilantro before serving, if desired.
Nutrition
- Serving Size: One Normal Portion
- Calories: 400-550