Zucchini Lasagna
Zucchini lasagna is a healthier twist on traditional lasagna, replacing pasta noodles with thinly sliced zucchini. This Italian-inspired dish combines layers of zucchini, seasoned ground beef (or turkey), marinara sauce, ricotta cheese, and melted mozzarella to create a flavorful and satisfying main course. The zucchini slices provide a lighter alternative to pasta while still delivering a delicious texture. With a preparation time of approximately 30 minutes and a total cook time of around 1 hour and 15 minutes, zucchini lasagna offers a nutritious and tasty option for those looking to enjoy a classic comfort food with a healthier approach.
Equipment
- knife
- cutting board
- Skillet or frying pan
Ingredients
- Medium sized Zucchini - 4-5
- 1 Beef
- 1 minced Onion, finely chopped
- 2 Cloves
- 1 jar Marinara sauce
- 1 cup Ricotta cheese
- 1 cup Mozzarella cheese
- 1/4 cup Parmesan cheese
- 1 tbsp Olive Oil
- 1 tbsp Dried basil
- 1 tbsp Dried oregano
- Salt to Taste
- Pepper
Notes
- Preheat your oven to 375°F (190°C) to ensure it's ready for baking.
- Take the zucchini and slice them lengthwise into thin strips, about 1/4-inch thick. For uniform slices, you can use a mandoline slicer or a sharp knife.
- Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until they become fragrant and translucent.
- Now, add the ground beef (or turkey) to the skillet and cook until it's nicely browned and fully cooked. Make sure to break up any large chunks as it cooks.
- Sprinkle in the dried basil and dried oregano, and season with salt and pepper according to your taste. Stir well to incorporate the flavors.
- Pour the marinara sauce into the skillet with the cooked meat mixture, stirring it in thoroughly. Let it simmer for a few minutes, allowing the flavors to meld together.
- In a separate bowl, combine the ricotta cheese with half of the shredded mozzarella and the grated Parmesan. Mix well until all the ingredients are evenly distributed.
- Take a baking dish and spread a thin layer of the meat sauce at the bottom. Arrange a layer of sliced zucchini on top, slightly overlapping each other.
- Next, spread a layer of the ricotta cheese mixture over the zucchini slices, ensuring it covers the surface evenly.
- Repeat the process by adding another layer of the meat sauce, followed by zucchini slices and the ricotta cheese mixture. Continue until you've used up all the ingredients, finishing with a layer of meat sauce on top.
- Sprinkle the remaining shredded mozzarella cheese over the lasagna, ensuring it's evenly distributed.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 30 minutes, or until the cheese is melted and bubbly.
- Once cooked, remove the foil and let the lasagna rest for a few minutes before serving. This allows it to set and makes it easier to cut into slices.
Nutrition
Calories: 300kcal
