Easy Zucchini Lasagna
Ingredients
The vegetables
The sauce
-
1
tablespoon
olive oil
-
2
cloves
garlic
-
1
jar
marinara sauce (15 oz., no sugar added)
The proteins
-
1
pound
lean ground beef
-
1
egg
optional
-
15
oz
ricotta cheese
The spices and seasonings
-
1
teaspoon
dried oregano
-
to taste
pinch
fine sea salt
The cheese
-
2 ½
cups
shredded mozzarella cheese
Instructions
- Preheat the oven to 350ºF and prepare baking sheets with parchment paper.
- Slice the zucchini into thin strips and arrange them on the baking sheets, sprinkling lightly with salt.
- Bake the zucchini for 10 minutes to remove excess moisture.
- In a skillet, heat olive oil and sauté minced garlic until fragrant, then add ground beef and cook until browned.
- Drain excess grease and stir in marinara sauce, setting aside ½ cup for later.
- In a bowl, mix ricotta cheese with egg, oregano, and salt.
- In a baking dish, layer ½ cup marinara sauce, zucchini slices, ricotta mixture, meat sauce, and mozzarella cheese.
- Repeat the layering process and finish with a final layer of zucchini and mozzarella on top.
- Bake for 30 minutes until bubbly, then broil for 2-3 minutes for a golden top.
- Let cool for 10 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
8
Calories
314
Total fat
20g
Total carbohydrates
5g
Total protein
28g
Sodium
317mg
Cholesterol
110mg
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