Zucchini Lasagna
Ingredients
The vegetables
-
3-4
large
zucchini
-
1
teaspoon
salt
The meat sauce
-
1
tablespoon
olive oil
-
1
lb
ground beef
-
3 ½
cups
tomato sauce
-
1
tablespoon
Italian seasoning
The cheese filling
-
1 ½
cups
ricotta cheese
-
1
cup
shredded cheese (cheddar or tasty)
-
10
oz
frozen spinach
-
1
large
egg
-
2 ½
cups
mozzarella cheese
Instructions
- Preheat the oven to 180C/350F and grease a 9 x 13-inch baking dish.
- Slice the zucchini into ⅛-inch thick slices, sprinkle with salt, and let sit for 15 minutes before patting dry.
- In a skillet, heat olive oil and cook the ground beef until no longer pink, then add tomato sauce and Italian seasoning, cooking for an additional 5 minutes.
- In a bowl, mix ricotta cheese, cheddar cheese, thawed spinach, and egg.
- Assemble the lasagna by spreading ½ cup of meat sauce on the bottom, layering zucchini, ½ cup of ricotta mixture, and ½ cup of mozzarella cheese, repeating until all ingredients are used, and topping with remaining mozzarella.
- Cover with foil and bake for 50 minutes, removing the foil after 30 minutes.
- Let the lasagna rest for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
12 servings
Calories
265
Total fat
19g
Total carbohydrates
5g
Total protein
20g
Sodium
473mg
Cholesterol
0mg
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