Zucchini Lasagna
Looking for a healthier twist on traditional lasagna? This zucchini lasagna is a game-changer that doesn't compromise on flavor. By swapping pasta sheets with thinly sliced zucchini, we're cutting down on carbs while packing in extra vegetables.
Ingredients
- 4-5 medium zucchini sliced lengthwise (1/8 inch thick)
- 1 pound ground beef 80/20 lean
- 24 oz marinara sauce
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 large eggs
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Slice zucchini lengthwise using a mandoline or sharp knife. Salt the slices and let them rest on paper towels for 10 minutes to remove excess moisture.
- Brown the ground beef in a large skillet over medium heat. Add garlic and Italian seasoning when beef is almost done. Drain excess fat.
- Stir marinara sauce into the meat mixture and simmer for 5 minutes.
- In a bowl, combine ricotta, 1 cup mozzarella, parmesan, and eggs. Mix well.
- Pat zucchini slices dry with paper towels.
- Layer in this order: Thin layer of meat sauce, Zucchini slices, Cheese mixture. Repeat layers twice more. Top with remaining mozzarella
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is golden brown.
- Let rest for 10-15 minutes before serving.