Teresa's Recipes
Zucchini Lasagna
Indulge in a delightful twist on a classic Italian dish with this hearty Zucchini Lasagna! This recipe replaces traditional pasta with tender, thinly sliced zucchini, creating a lighter yet equally satisfying meal. Each layer is packed with savory ground beef, a rich and robust tomato sauce infused with aromatic garlic and herbs, and creamy ricotta and mozzarella cheeses that melt beautifully in the oven. Perfect for summer when zucchinis are in abundance, this comforting dish not only tantalizes your taste buds but also showcases the versatility of vegetables. It's an ideal choice for family gatherings or a cozy weeknight dinner, bringing warmth and love to the table.
Ingredients
- 4 medium, sliced lengthwise Zucchini
- 1 pound Ground beef
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 3 cups Tomato sauce
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 cup, chopped Fresh basil
- 15 ounces Ricotta cheese
- 1/2 cup, grated Parmesan cheese
- 2 cups, shredded Mozzarella cheese
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 320
- Fat: 20g
- Carbs: 15g
- Protein: 25g
- Sodium: 600mg
- Sugar: 6g
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain any excess fat.
- Add the chopped onion and minced garlic to the skillet, cooking until the onion is translucent, about 3-4 minutes.
- Stir in the tomato sauce, dried oregano, salt, and black pepper. Let the mixture simmer for about 10 minutes to allow the flavors to meld together.
- In a separate bowl, combine the ricotta cheese, grated Parmesan cheese, and chopped fresh basil, mixing until well blended.
- In a 9x13 inch baking dish, spread a thin layer of the meat sauce on the bottom.
- Layer the zucchini slices over the sauce, then add a layer of the ricotta cheese mixture. Repeat the layers until all ingredients are used, finishing with a top layer of meat sauce.
- Sprinkle the shredded mozzarella cheese evenly over the lasagna.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the mozzarella cheese is melted and bubbly.
- Allow the lasagna to cool for a few minutes before serving to let the layers set.
Tips
- For an extra layer of flavor, consider adding sautéed mushrooms or spinach to the meat sauce.
- If you want a creamier texture, mix a beaten egg into the ricotta cheese mixture.
- To prevent excess moisture from the zucchini, sprinkle the slices with salt and let them sit for 10 minutes before layering, then pat them dry with paper towels.