Name: Zucchini Lasagna
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Ingredients: 1 pound lean ground beef; Salt and pepper; 1 teaspoon olive oil; 1/2 large onion, chopped; 3 cloves garlic, minced; 1 (28-ounce) can crushed tomatoes; 2 tablespoons chopped fresh basil; 3 zucchini, sliced 1/8-inch thick; 1 1/2 cups part-skim ricotta cheese; 1/4 cup shredded Parmesan cheese; 1 large egg; 4 cups shredded part-skim mozzarella cheese

Zucchini Lasagna

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The most important part of this recipe is making sure you’ve absorbed as much of the moisture from the zucchini as you can. Be sure to blot well with the paper towels. Plus, you can make this ahead of time and store it in the freezer for up to 2 or 3 months to reheat on a day when you don’t feel like cooking.

Author: Addie Gundry
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Yield: Serves 8
Category: Entrées

Ingredients

Scale

1 pound lean ground beef
Salt and pepper
1 teaspoon olive oil
1/2 large onion, chopped
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
2 tablespoons chopped fresh basil
3 zucchini, sliced 1/8-inch thick
1 1/2 cups part-skim ricotta cheese
1/4 cup shredded Parmesan cheese
1 large egg
4 cups shredded part-skim mozzarella cheese

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Instructions

In a medium saucepan, brown the ground beef and season with salt and pepper. Drain the excess fat and remove to a bowl. Set aside.
Add the olive oil to the pan and sauté the onion and garlic for about 2 minutes. Return the meat to the pan and add the tomatoes and basil. Season with salt and pepper again. Simmer on low for at least 30 to 40 minutes, covered.
Meanwhile, lay the zucchini slices out on paper towels. Sprinkle with salt and set aside for 10 minutes. After 10 minutes, blot any excess moisture with additional paper towels.
Preheat the oven to 375 degrees F. Lightly coat a 9 × 13-inch baking dish with cooking spray.
In a medium bowl, mix the ricotta cheese, Parmesan cheese, and egg. Stir well.
Spread 1/2 cup of the meat sauce on the bottom of the baking dish and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all ingredients are used, approximately three layers. Top the last layer with the remaining zucchini and sauce, cover with foil, and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes, then top with the remaining 1 cup mozzarella and bake until melted, about 10 minutes.
Let stand for 5 to 10 minutes before serving.

Find it online: https://foodgardening.mequoda.com/recipe/zucchini-lasagna/