Weeknight Meals

Zucchini Lasagna

Zucchini Lasagna (The Gingered Whisk)
The weather has been a little tricky lately. Its just barely September, and so our gardens are still full of fresh tomatoes, zucchini, and corn. But the temperatures have been cool, and it feels like fall. I have been super excited to break out my jeans and leggings again, and nice warm socks! Oh man, I am so ready for cardigans and pumpkin flavored everything, aren’t you? Its been so hard not to just full out decorate the house in everything plaid and pumpkin. But cooking dinner like this is tricky. Your garden is screaming “eat fresh!” but you really just warm comforting food! That’s when genius dishes like zucchini lasagna are perfect. The warm, cheesy goodness of lasagna that’s free of carbs and packed with veggies! 

Zucchini Lasagna (The Gingered Whisk)
This lasagna is super delicious, and you won’t even miss the noodles! Promise!! A thick and rich homemade sauce is layered with tons of cheese, fresh basil, and ground beef. Make sure you use a mandolin slicer to get your zucchini slices nice and thin.
Zucchini Lasagna (The Gingered Whisk)

Zucchini Lasagna

by The Gingered Whisk
Prep Time: 20 minutes
Cook Time: 60 minutes
Keywords: bake beef cheese tomatoes zucchini fall
Ingredients (8 servings)
  • 1 lb lean ground beef
  • 3 cloves garlic
  • 1/2 yellow onion
  • 1 tsp olive oil
  • salt and pepper to taste
  • 28 ounce can crushed tomatoes
  • 2 TBSP chopped fresh basil
  • 3 medium zucchini, sliced 1/8″ thick lengthwise
  • 15 ounces part skim ricotta
  • 16 ounces part skim mozzarella, shredded
  • 1/4 cup parmesan cheese
  • 1 large egg
Instructions
In a medium saucepan, brown the ground beef.
Drain off any fat and remove.
In the same pan, heat the olive oil an sauce the garlic and onions 2 minutes.
Return the meat to the pan, add tomatoes, basil, salt and pepper.
Simmer on low heat for 30 minutes, until the sauce is nice and thick.
Meanwhile, slice the zucchini into 1/8″ thick.
Lightly salt the slices and set aside for 10 minutes to draw out extra moisture.
Blot the excess moisture with a paper towel.
Preheat oven to 350F.
In a medium bowl, mix together the ricotta, parmesan and egg.
Spray a 9×13 baking dish with cooking spray.
Spread a small amount of sauce on the bottom and layer the zucchini to cover the bottom.
Place some of the ricotta cheese mixture, then top with mozzarella cheese and repeat the process until all your ingredients are used up.
Top with sauce and mozzarella and cover with foil.
Bake for 45 minutes at 375F, then remove foil and bake an additional 15 minutes.
Let stand 5-10 minutes before serving.
Enjoy!
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Recipe from Skinny Taste.

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3 Comments

  • Reply
    thehungrymum.com
    September 11, 2015 at 9:37 AM

    such a great family meal.

  • Reply
    Mrs. Wright
    September 14, 2015 at 9:54 PM

    This was do yummy! Definitely one we would eat again!

  • Reply
    Harriet Rosie
    September 20, 2015 at 10:58 PM

    This looks delish! I mean, I'm vegetarian, but I love the idea of the zuchinni (we call it courgette in England!) and adding ricotta! Looks yummy 🙂

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