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Zucchini Lasagna
Zucchini Lasagna

Zucchini Lasagna

1 Hr(s)
30 Min(s) Prep
30 Min(s) Cook
When zucchini season rolls around, you know you'll be looking for a recipe like this: quick and delicious Zucchini Lasagna, ready in an hour.
What You Need
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6 servings
Original recipe yields 6 servings
3 large zucchini (3 lb.), trimmed
1/3 cup KRAFT Tuscan House Italian Dressing
3 cloves garlic, minced
1 egg, beaten
1 cup POLLY-O Natural Part Skim Ricotta Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce
1/2 lb. Italian sausage, cooked, drained
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Let's Make It
Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 375ºF.
Cut zucchini lengthwise into 1/2-inch-thick slices; place in large bowl. Mix dressing and garlic until blended. Add to zucchini; mix lightly.
Place zucchini on grill grate over lit area. Grill 10 to 12 min. or until tender, turning occasionally. Meanwhile, mix egg, ricotta, 1 cup shredded cheese and 2 Tbsp. Parmesan until blended.
Combine pasta sauce and sausage; spread 1/2 cup pasta sauce mixture onto bottom of 8-inch square foil pan sprayed with cooking spray. Cover with layers of 1/3 of the zucchini, half the ricotta mixture and 1/2 cup sauce. Repeat layers. Top with remaining zucchini, sauce, shredded cheese and Parmesan; cover with foil. Cut small slit in foil to allow steam to escape.
Place lasagna on grill grate over unlit area. Grill 30 min. or until heated through, monitoring for consistent grill temperature. Remove lasagna from grill; carefully uncover. Let stand 5 min. before serving.
Kitchen Tips
Tip 1
Prepare using Italian turkey sausage.
Tip 2
How to Safely Cut the Zucchini
Cut thin slice from one long side of each zucchini. Place, cut sides down, on cutting board, then cut vertically into 1/2-inch-thick slices.
Tip 3
How to Grill with Indirect Heat
When grilling over indirect heat, the food is not cooked directly over the heat source. The covered grill then acts like an oven, so there is no need to turn the food. The indirect grilling method is used for foods that require at least 25 min. of grilling time or foods that are so delicate that direct exposure to the heat source would dry them out, such as roasts, whole chickens, thick steaks, ribs or delicate fish fillets. To set up a gas grill for indirect grilling, light one side of grill leaving other side unlit. Close lid; heat grill to desired temperature. When ready to grill, place food on unlit side to cook as directed. If using a charcoal grill, preheat the grill by lighting the coals and heating them to desired temperature. Then, move the coals to outside edge of charcoal grate. Place the food in the center of the grill grate and grill as directed.
Tip 4
Make Ahead
Assemble lasagna in foil pan, then cover with sheet of foil and refrigerate up to 8 hours. When ready to grill, heat grill for indirect grilling. Cut slit in top sheet of foil. Place pan on grill grate over unlit area. Grill lasagna as directed, increasing the cooking time to 40 min. or until lasagna is heated through.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 9g
Trans Fat 0g
Cholesterol 80mg
Sodium 600mg
Total Carbohydrates 12g
Dietary Fibers 2g
Sugars 7g
Protein 21g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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