Print
Zucchini Lasagna

Zucchini Lasagna #RecipeReDux

Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 6 -8 servings

Ingredients

  • 2 medium-large zucchini
  • 1 24oz jar organic marinara sauce
  • 16 oz container low-fat ricotta cheese
  • 1 tbsp extra virgin olive oil
  • 1 whole egg
  • 2 garlic cloves
  • 1 small onion about 1 cup diced
  • 2 cups shredded 5 cheese Italian cheese blend or mozzarella
  • 1 cup parmesean cheese shredded
  • 1 tsp salt
  • 1/4 tsp red pepper flakes
  • 1/2 tsp fresh ground black pepper
  • 1 lb 90% lean ground beef
  • 1 tbsp fresh basil rinsed and chopped fine
  • 1 tsp Italian seasoning blend such as McCormick's

Instructions

  1. Preheat oven to 375 degrees F.
  2. Rinse zucchini and pat dry.
  3. Slice zucchini lengthwise into strips about 1/8" thick.
  4. Dice onion and mince garlic.
  5. Heat olive oil over medium heat and add onion, sauté for 1-2 minutes
  6. Add ground beef and garlic to skillet and cook until meat crumbles and is cooked through. Drain.
  7. Stir in pasta sauce, Italian seasoning, pepper flakes and fresh basil and set aside.
  8. In a separate bowl combine ricotta cheese, egg, 1 cup shredded cheese blend, 1/2 cup parmesean, salt and pepper.
  9. In the bottom of a 8x8 baking dish, spread 1/4 cup of the pasta sauce mixture.
  10. Top with 5-6 slices of zucchini.
  11. Then, top with 1/3 marinara beef mixture and 1/3 ricotta mixture.
  12. Add another layer of zucchini and repeat with remaining ingredients for 2 more layers.
  13. Top with remaining Italian cheese and parmesan cheese.
  14. Bake at 375 degrees for 45-50 minutes, uncovered.
  15. Let stand 10 minutes before serving. Serves 6-8.