June 24, 2026

Zucchini, Veal and Ricotta Lasagna

Name: Zucchini, Veal and Ricotta Lasagna
Prep time: 20 min
Total time: 90 min
Yield: 4
Ingredients: 2 cups (500 mL) Hunt’s® Tomato Sauce; 7 zucchinis, sliced lengthwise into ¼-inch thick pieces; 2 tbsp. (30 mL) olive oil; 1 clove garlic, finely chopped; 1 onion, finely chopped; ¾ lb. (340 g) ground veal OR ground beef; 1 cup (250 mL) ricotta; ½ cup (125 mL) grated Parmesan; 1 tbsp. (15 mL) dried herbs (basil, thyme, rosemary, and oregano); Salt

20

Prep Time Minutes
90
Total Time Minutes
10
Number of Ingredients
4
Servings

Tags:

Veal,
Rice/Grain,
Vegetable,
Over 45 min,
Main Dish,
Pasta,
Casserole,
Hunt’s,
Spring,
Summer,
Fall,
Winter,
Stove Top,
Oven,
Italian

Ingredients

2 cups (500 mL) Hunt’s® Tomato Sauce
7 zucchinis, sliced lengthwise into ¼-inch thick pieces
2 tbsp. (30 mL) olive oil
1 clove garlic, finely chopped
1 onion, finely chopped
¾ lb. (340 g) ground veal OR ground beef
1 cup (250 mL) ricotta
½ cup (125 mL) grated Parmesan
1 tbsp. (15 mL) dried herbs (basil, thyme, rosemary, and oregano)
Salt

Directions

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Step one

Place the zucchini slices on paper towels and sprinkle with salt.
Step two

In a saucepan, heat oil over medium heat, add the garlic and onion and cook for 2 minutes. Add the ground veal, turn the heat up to high and cook for 4 minutes, stirring often. Add Hunt’s® Tomato Sauce and the herbs, cook over low heat for 20 minutes.
Step three

In a lightly oiled baking dish, place a layer of zucchini, cover with Hunt’s® Tomato Sauce, sprinkle with ricotta and Parmesan, repeat to the top of the dish. Bake for 40 minutes at 350°F (180°C).