Zucchini Lasagna Casserole (No Pasta)
This Zucchini Lasagna Casserole is a delightful twist on traditional lasagna, offering all the savory layers of flavor without the pasta. Made with ground chicken and turkey, ricotta cheese, and a delicious combination of fresh herbs and stewed tomatoes, this casserole is sure to be a hit at any family gathering or potluck. The use of zucchini instead of pasta makes it a lighter, low-carb alternative, while still providing the comforting, hearty flavors we love in a classic lasagna.
Perfect for brunch, dinner, or a special occasion, this dish can be made ahead and even frozen for later use. If you’re looking for a satisfying, wholesome, one-dish meal, this Zucchini Lasagna Casserole is your answer!
Recipe Details
- Cook Time: 1 hour 45 minutes
- Prep Time: 20 minutes
- Total Time: 2 hours 5 minutes (excluding resting time)
- Recipe Category: One Dish Meal
- Servings: 8-10
- Difficulty: Moderate
Ingredients
| Ingredient | Quantity |
|---|---|
| Brown rice | 1 cup |
| Butter | 2 tablespoons |
| Salt | To taste |
| Zucchini (medium-sized) | 4-5 |
| Ground chicken | 1 lb |
| Ground turkey | 1 lb |
| Ricotta cheese | 1 cup |
| Fresh sage leaves | 1 tablespoon |
| Stewed tomatoes (drained) | 1 can (14.5 oz) |
| Garlic (minced) | 4 cloves |
| Chipotle chile in adobo (optional) | 1-2 chiles |
| Buttermilk | 1/2 cup |
| Cornstarch | 1 tablespoon |
| Shredded cheese (cheddar, mozzarella) | 1 cup |
| Fresh bread cubes (optional topping) | 1/2 cup |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 454.3 kcal |
| Total Fat | 19.5 g |
| Saturated Fat | 9.2 g |
| Cholesterol | 103.5 mg |
| Sodium | 661.6 mg |
| Carbohydrates | 41.7 g |
| Dietary Fiber | 3.2 g |
| Sugars | 9.1 g |
| Protein | 29.5 g |
Instructions
-
Prepare the Rice:
In a medium saucepan, combine the brown rice, chicken stock, butter, and salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 45 minutes. Do not lift the lid while it’s cooking. After 45 minutes, check if the rice is tender and the liquid has been absorbed. If necessary, cook for a few more minutes. -
Fluff and Cool the Rice:
After cooking, fluff the rice with a fork and set aside to cool. You can prepare the rice in advance, allowing it to cool completely before using it in the casserole. -
Preheat the Oven:
Preheat your oven to 400°F (200°C). This ensures it’s nice and hot when you’re ready to bake the casserole. -
Prepare the Zucchini:
While the rice cools, wash and slice the zucchini into thin half-moon shapes, about 1/4 inch thick. You do not need to peel the zucchini. Arrange the zucchini slices in a single layer, cut side up, to cover the bottom of a 9×13-inch baking dish. Sprinkle with a little salt to draw out any excess moisture. -
Make the Meat Mixture:
In a large mixing bowl, combine the cooked brown rice, ground chicken, ground turkey, ricotta cheese, fresh sage, stewed tomatoes, chicken stock, minced garlic, and chopped chipotle peppers (along with a little adobo sauce if you like some extra heat). Mix thoroughly until all ingredients are well combined. -
Add the Buttermilk Mixture:
In a separate small bowl, whisk together the buttermilk and cornstarch until smooth. Pour this mixture into the rice and meat mixture, stirring well to incorporate. This will help thicken the casserole as it bakes. -
Assemble the Casserole:
Spread the rice and meat mixture evenly over the layer of zucchini in the baking dish. Make sure it’s distributed evenly to cover all the zucchini slices. -
Add the Topping:
In a small bowl, combine the fresh bread cubes with the shredded cheese (you can use a combination of cheddar and mozzarella for the best flavor and melt). Sprinkle this mixture evenly over the top of the casserole. -
Bake the Casserole:
Place the baking dish on the middle rack of the preheated oven and bake, uncovered, for 60 minutes. The casserole should be bubbling and the middle should be set. If the top starts to brown too quickly, cover loosely with foil to prevent burning. -
Rest Before Serving:
Once baked, remove the casserole from the oven and let it rest for 15 minutes to allow the flavors to meld and the casserole to firm up. This will make it easier to cut into squares and serve. -
Serve and Enjoy:
After resting, slice the casserole into squares and serve hot. It’s perfect on its own or paired with a side salad. This dish can easily be made ahead of time and refrigerated for later. If reheating, add an extra 5-10 minutes to the cooking time. -
Freezing Tips:
This casserole freezes wonderfully! After baking and cooling, wrap it tightly in plastic wrap and aluminum foil before freezing. To reheat, bake from frozen at 350°F (175°C) for 45-60 minutes, or until heated through.
Tips and Variations
- Vegetarian Option: Substitute the ground chicken and turkey with a plant-based protein, such as lentils or tempeh, for a vegetarian version of this casserole.
- Add More Veggies: Feel free to layer other vegetables like bell peppers, onions, or spinach between the zucchini layers for added flavor and nutrition.
- Spicy Kick: Increase the amount of chipotle pepper or add a few dashes of hot sauce to give the casserole an extra punch of heat.
- Cheese Varieties: Experiment with different cheeses such as mozzarella, fontina, or parmesan for a more decadent topping.
This Zucchini Lasagna Casserole is an excellent choice for a satisfying, healthy, and comforting meal. With the zucchini as the base, it’s a low-carb alternative to traditional lasagna, while still offering the rich, savory flavors that make lasagna such a beloved dish. Whether you’re looking for a dish to impress at a family dinner, potluck, or brunch gathering, this casserole is sure to be a crowd-pleaser!
