Who needs pasta when zucchini brings this much flavor? Packed with layers of cheese, sauce, and mushrooms, this lasagna is the perfect comfort food minus the carbs from traditional pasta!
Ingredients
- Olive oil (2 teaspoons)
- Zucchini (5 pieces, thinly sliced)
- Ground beef (1 pound)
- Tomato sauce (2 cups)
- Ricotta cheese (1 1/2 cup)
- Parmesan cheese (1 cup, grated)
- Mozzarella cheese (2 cups, shredded)
- Egg (1 piece)
- Mushrooms (1 cup)
- Dried oregano (1 teaspoon)
- Fresh basil (1/4 cup)
- Salt and pepper
Step-by-Step Instructions
- Preheat the oven to 400°F and slice the zucchini lengthwise into thin strips. Arrange slices on a sheet pan, sprinkle lightly with salt, and let sit for 12-15 minutes. Pat dry with a paper towel to remove salt and excess moisture afterward.
- For the sauce, heat olive oil in a saucepan over medium-high heat and cook the ground beef until brown. Then, stir in the tomato sauce, mushrooms, dried oregano, a teaspoon of salt, and a pinch of black pepper. Simmer for 10 minutes.
- In a bowl, mix ricotta cheese, 1/2 cup parmesan cheese, the egg, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until everything is well-mixed.
- Spread a thin layer of the sauce on the bottom of a baking dish. Layer zucchini slices over the sauce, followed by another layer of meat sauce, ricotta filling, and shredded mozzarella cheese.
- Repeat these layers, finishing with a top layer of sauce, mozzarella, and parmesan cheese.
- Bake in the preheated oven for 40-45 minutes and broil for 2-3 minutes until the cheese is golden and bubbly.
- Sprinkle fresh basil or extra parmesan cheese on top before serving. Enjoy!
Nutritional Information (Per Serving)
- Calories: 340
- Protein: 32g
- Carbohydrates: 12g
- Fat: 20g
Serving Size: 6 servings