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Zucchini Lasagna

Lily Dunn / Adapted from Sandra M at Key Ingredient
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Ingredients
  

  • 1 lb lean ground beef
  • 1/2 yellow onion diced
  • 3 cloves garlic minced
  • 1 cup white mushrooms chopped
  • 1 tsp olive oil
  • 1 jar of your favorite marinara sauce I use Classico’s Italian sausage and pepper for this and it is AMAZING
  • 2 large or 3 medium zucchinis
  • 15 oz part-skim ricotta cheese
  • 16 oz shredded part-skim mozzarella or other cheese + 1/2 cup to sprinkle on top
  • 1/4 cup grated parmesan

Instructions
 

  • In a large saucepan, brown the ground beef. Drain, rinse, and set aside.
  • In the pan you used to brown the meat, heat the olive oil. Add the garlic, onions, and mushrooms and sauté until the onions are soft. (2-3 minutes)
  • Add the ground beef and marinara sauce. Bring to a boil, then turn down to low and simmer for 45 – 50 minutes. The sauce is meant to thicken quite a bit. Do not add any water.
  • Meanwhile, slice the zucchini lengthwise into long lasagna-noodle shaped strips (about 1/8 inch thick). I use a vegetable peeler for this. Lay the zucchini slices out on paper towels and sprinkle with salt. Allow the zucchini to “sweat” for 20 minutes. Then pat dry to remove excess moisture.
  • In a large bowl, combine ricotta, parmesan, and shredded mozzarella.
  • Spread a thin layer of sauce in the bottom of an 8’x12’ casserole dish –just enough to coat the bottom. Top with a layer of zucchini. (If some of your zucchini pieces are very thin, you can double them up). Finish with a layer of cheese mixture. Continue to layer in this order until your ingredients are used up, finishing with a layer of sauce and the remaining 1/2 cup of mozzarella cheese. (I usually get two complete layers)
  • Cover with foil and bake at 375 for 45 minutes or until the center is hot. Uncover and bake for an additional 15 minutes. Let stand 5-10 minutes before serving.