I LOVE lasagna, I mean who doesn’t love pasta, meat and multiple cheeses mixed together. Unfortunately, with the number of carbs packed in lasagna, it feels a little too indulgent to have more often than not. I am totally fine never having traditional lasagna again with this recipe as a wonderful substitute. See this amazing recipe below.
INGREDIENTS
- 3 large zucchini
- 1 teaspoon olive oil
- 1 pound ground beef or ground turkey
- 1/2 cup onion finely chopped
- 2 teaspoons garlic minced
- 24 ounce jar crushed tomatoes
- A few spoonfuls of tomato paste
- 16 ounces ricotta cheese
- 1 egg
- 1/2 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese
- salt, seasoning salt, paprika, garlic powder and pepper to taste
- cooking spray
INSTRUCTIONS
- Cut zucchini into 1/8 inch slices. Sprinkle salt over the zucchini slices, then lay them out on a layer of paper towels to drain. Let sit for at least 10 minutes or longer to drain excess moisture.
- Pat the tops of the zucchini slices with paper towels until dry.
- While the zucchini is resting, prepare the sauce. Heat the olive oil in a large pan over medium heat.
- Add the ground beef/turkey to brown it and season to taste.
- Add the onion and cook until softened. Add the garlic and cook for another minute.
- Add the marinara sauce and bring to a simmer; cook for 5 minutes.
- Place the ricotta cheese, egg, parmesan cheese, salt and pepper in a bowl. Mix until well combined.
- Preheat the oven to 375 degrees F. Coat a 9×9 baking dish with cooking spray or light butter if you prefer.
- Place 1/4 of the sauce in the bottom of the dish. Add 1/3 of the zucchini slices on top. Spread 1/3 of the ricotta mixture over the zucchini then top with 1/3 of the mozzarella cheese. Repeat the layers, ending with the mozzarella cheese.
- Cover and bake for 30 minutes. Uncover and bake for an additional 20 minutes. Sprinkle with parmesan cheese and let stand for 10 minutes. Cut into slices and serve!
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