Zucchini Lasagna

Zucchini Lasagna


  • 1 lb 93% lean beef
  • 3 cloves garlic
  • 1/2 onion
  • 1 tsp olive oil
  • Salt and pepper, to taste
  • 1 28 oz jar tomato sauce
  • 2 tbsp chopped fresh basil
  • 2 medium zucchini, sliced 1/8″ thick
  • 15 oz part-skim ricotta
  • 16 oz part-skim mozzarella cheese
  • 1/4 cup Parmesan Cheese
  • 1 large egg

Preheat oven to 375.

In frying pan, brown meat and season with salt, then drain in colander to remove fat and set aside. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomato sauce (reserving 1 cup for later), basil, salt and pepper. Simmer on low for a few minutes and set aside.

Meanwhile, slice zucchini 1/8’’ thick using a mandolin slicer. Lay slices on paper towels and sprinkle with salt. After 10 minutes, wipe off salt and blot excess moisture with a paper towel.

In a bowl, mix ricotta, Parmesan cheese and egg. Stir well.

In a 9×13 casserole dish, spread reserved cup of tomato sauce on bottom and layer zucchini slices to cover. Then place half of ricotta cheese mixture, top with some mozzarella cheese, followed by half the meat mixture. Continue with another layer of zucchini, then cheeses, meat sauce and finish with a layer of mozzarella.

Cover and bake for 40 minutes, then uncover and continue cooking another 15 minutes. Let it stand 5-10 minutes prior to serving.

Serve with garden fresh salad and enjoy!


One comment

  1. ohiocook · August 28, 2015

    Reblogged this on My Meals are on Wheels.

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