Zucchini Lasagna
Ingredients
Zucchini Lasagna Noodles
-
1
lb
Zucchini
-
3
tbsp
Olive oil
-
to taste
none
Sea salt
Meat Sauce
-
4
cloves
Garlic
-
2
lb
Ground beef
-
2
cups
Marinara sauce
Cheese Filling
-
12
oz
Ricotta cheese
-
½
cup
Grated parmesan cheese
-
3
cups
Mozzarella cheese
-
1
large
Egg
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Slice zucchini lengthwise into thin sheets, about ¼ inch thick.
- Arrange zucchini on the baking sheet, brush with olive oil, and sprinkle with salt.
- Roast zucchini slices for 15-20 minutes until soft and mostly dry.
- In a pan, heat remaining olive oil and sauté garlic until fragrant.
- Add ground beef to the pan and cook until browned, then stir in marinara sauce.
- In a bowl, mix ricotta, parmesan, and egg to create the cheese filling.
- In a casserole dish, layer zucchini, half of the meat sauce, dollops of cheese filling, and half of the mozzarella.
- Repeat the layers and top with remaining mozzarella.
- Bake for about 15 minutes until cheese is melted and golden.
Nutrition Facts (estimated)
Servings
12
Calories
368
Total fat
25.6g
Total carbohydrates
6.7g
Total protein
27g
Sodium
600mg
Cholesterol
100mg
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