Ingredients
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4-5 Medium zucchiniFor the Zucchini "Noodles
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1 tablespoon Olive OilFor the Zucchini "Noodles
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Salt and pepper to tasteFor the Zucchini "Noodles
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1 pound Ground BeefFor the Meat Sauce
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chopped OnionFor the Meat Sauce
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2 cloves / minced GarlicFor the Meat Sauce
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1 can (28 ounces) Crushed tomatoesFor the Meat Sauce
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1 can (14 ounces) Diced tomatoesFor the Meat Sauce
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1 teaspoon Dried BasilFor the Meat Sauce
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1 teaspoon Dried OreganoFor the Meat Sauce
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Salt and pepper to tasteFor the Meat Sauce
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2 cups Ricotta CheeseFor the Cheese Filling
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1 cup / shredded Mozzarella CheeseFor the Cheese Filling
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1/2 cup / grated Parmesan CheeseFor the Cheese Filling
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1/4 cup / chopped (optional) Fresh basilFor the Cheese Filling
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1 EggFor the Cheese Filling
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Salt and pepper to tasteFor the Cheese Filling
Directions
- Prepare the Zucchini “Noodles”: a. Preheat your oven to 375°F (190°C). b. Wash and slice the zucchini lengthwise into thin strips, about 1/4 inch thick. You can use a mandoline slicer for even slices. c. Lay the zucchini slices on a paper towel and sprinkle with salt to help release excess moisture. Let them sit for about 10-15 minutes, then blot them with another paper towel to remove the moisture. d. Heat the olive oil in a large skillet over medium heat. Sauté the zucchini slices for a few minutes until they become slightly tender. Season with salt and pepper. Set aside.
- Prepare the Meat Sauce: a. In a large skillet, cook the ground meat (beef or turkey) over medium heat until browned. Break it up with a spatula as it cooks. b. Add the chopped onion and minced garlic and sauté until they become soft and translucent. c. Stir in the crushed tomatoes, diced tomatoes, dried basil, dried oregano, salt, and pepper. Let the sauce simmer for about 15-20 minutes, stirring occasionally.
- Prepare the Cheese Filling: a. In a bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, chopped fresh basil (if using), egg, salt, and pepper. Mix well.
- Assemble the Zucchini Lasagna: a. In a 9×13-inch baking dish, start by layering a small amount of meat sauce on the bottom. b. Place a layer of sautéed zucchini slices on top of the meat sauce. c. Add a layer of the cheese mixture over the zucchini slices. d. Repeat the layers until you run out of ingredients, finishing with a layer of cheese on top.
- Bake: a. Cover the baking dish with aluminum foil and bake in the preheated oven for about 30-35 minutes. b. Remove the foil and bake for an additional 10-15 minutes until the lasagna is bubbly and the top is golden brown.
- Let it rest for a few minutes before serving, as it will be very hot. Enjoy your zucchini lasagna!
Feel free to customize this recipe by adding other vegetables, like spinach or mushrooms, to the layers for extra flavor and nutrition.
