Zucchini Lasagna
Ingredients
The vegetables and oil
-
3
large
zucchini
-
1
teaspoon
olive oil
The meat sauce
-
1
pound
ground beef
-
½
cup
onion, finely chopped
-
2
teaspoons
garlic, minced
-
24
ounce
jar marinara sauce
The cheese mixture
-
16
ounces
ricotta cheese
-
½
teaspoon
Italian seasoning
-
1
large
egg
-
½
cup
grated parmesan cheese
-
2
cups
shredded mozzarella cheese
The finishing touches
-
1
tablespoon
parsley, chopped
-
to taste
salt and pepper
-
as needed
cooking spray
Instructions
- Trim the ends off the zucchini and slice them into 1/8 inch slices using a mandoline.
- Sprinkle salt on the zucchini slices and let them drain on paper towels for at least 10 minutes.
- Pat the zucchini slices dry with paper towels.
- In a large pan, heat olive oil over medium heat and add ground beef, seasoning with salt and pepper. Cook until browned.
- Add chopped onion to the beef and cook until softened, then add minced garlic and cook briefly.
- Stir in the marinara sauce and let it simmer for 5 minutes.
- In a bowl, combine ricotta cheese, Italian seasoning, egg, parmesan cheese, and season with salt and pepper.
- Preheat the oven to 375°F and coat a baking dish with cooking spray.
- Layer 1/4 of the meat sauce in the bottom of the dish, followed by 1/3 of the zucchini, 1/3 of the ricotta mixture, and 1/3 of the mozzarella cheese. Repeat the layers, finishing with mozzarella on top.
- Cover the dish and bake for 30 minutes, then uncover and bake for an additional 20 minutes.
- Sprinkle with parsley, let it stand for a few minutes, then slice and serve.
Nutrition Facts (estimated)
Servings
8
Calories
368
Total fat
23g
Total carbohydrates
12g
Total protein
30g
Sodium
820mg
Cholesterol
114mg
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