A delicious and healthier twist on traditional lasagna, using zucchini slices in place of pasta.
Zucchini Lasagna
A delicious and healthier twist on traditional lasagna, using zucchini slices in place of pasta.
Ingredients
- 3 medium zucchinis sliced lengthwise into thin slices
- 1 pound ground beef can use ground turkey or chicken as a substitute
- 2 cups marinara sauce use your favorite store-bought or homemade
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg beaten
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium heat, cook the ground beef until browned. Add the minced garlic and cook for another minute. Drain any excess fat.
- Stir in the marinara sauce, dried oregano, and dried basil. Simmer for about 5 minutes.
- In a medium bowl, mix the ricotta cheese, beaten egg, and 1/4 cup of grated Parmesan cheese.
- Spread a thin layer of the meat sauce in the bottom of a 9×13-inch baking dish.
- Place a layer of zucchini slices over the sauce, then spread a layer of the ricotta cheese mixture on top of the zucchini. Sprinkle with a little salt and pepper.
- Repeat these layers ending with a layer of meat sauce, and then sprinkle the remaining mozzarella and Parmesan cheeses on top.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Let stand for 10 minutes before slicing. Serve and enjoy!
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 10gProtein: 26gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 130mgSodium: 750mgPotassium: 850mgFiber: 2gSugar: 6gVitamin A: 1000IUVitamin C: 25mgCalcium: 350mgIron: 3mg
