Description
This zucchini lasagna represents a delightful fusion of health and flavor—a dish that satisfies both your cravings and nutritional needs.
Ingredients
Scale
- 4 large zucchinis
- 2 lbs ground beef
- 24 oz tomato-based pasta sauce
- 15 oz ricotta cheese
- 1 cup shredded parmesan reggiano
- 1½ cups shredded mozzarella cheese
- 1 egg
- Salt & pepper, to taste
- Small handful fresh parsley & basil, chopped
Instructions
- To start, slice the zucchini lengthwise into thin strips. Lay them out and sprinkle lightly with salt, letting them sit for 15 to 20 minutes to draw out excess moisture. Pat them dry thoroughly with a paper towel. For additional dryness, consider grilling or broiling each strip for 2 to 3 minutes per side, which also adds a nice flavor boost.
- Next, brown the ground beef in a large skillet over medium-high heat until fully cooked. Stir in the tomato-based pasta sauce, remembering to reserve half a cup for the base of your baking dish. Once the sauce is well integrated, remove from heat and let it cool while you prepare the cheese layer.
- Combine the ricotta cheese, shredded parmesan reggiano, egg, and a pinch of salt and pepper in a medium bowl. Stir until you achieve a smooth, velvety texture that will infuse each bite with creamy goodness.
- Spread the reserved half cup of pasta sauce on the bottom of a 9×13-inch baking dish. Layer with zucchini slices, followed by half of the meat sauce, and half of the ricotta mixture. Sprinkle half a cup of the shredded mozzarella and scatter fresh herbs across the surface. Repeat this pattern to form another layer.
- Cap the layered dish with a final covering of zucchini slices, more fresh herbs, and the remaining shredded mozzarella. Bake in your preheated oven for 40 to 45 minutes, or until the top turns a delectable golden brown. For an extra touch, broil briefly to achieve that perfect hint of crispness.
- Once removed from the oven, allow the lasagna to rest for at least 10 minutes before slicing. This cooling period helps the layers firm up and settle, delivering neat slices that hold together well. Garnish with additional fresh basil before serving.
Notes
Make sure all zucchini slices are evenly cut to ensure uniform cooking. Allow resting time post-baking to prevent the layers from sliding when served.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Calories: 450 per serving
- Sodium: 850 mg
- Protein: 30 grams