Zucchini, Tomato and Lamb Lasagna (Serves 6)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 292.6
  • Total Fat: 12.9 g
  • Cholesterol: 111.5 mg
  • Sodium: 199.4 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 4.1 g
  • Protein: 30.5 g

View full nutritional breakdown of Zucchini, Tomato and Lamb Lasagna (Serves 6) calories by ingredient
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Number of Servings: 6


    2 tsp extra-virgin olive oil, plus more for baking sheets
    5 medium zucchini, cut lengthwise into 1/4-inch slices
    coarse salt, dash
    ground pepper, dash
    1 yellow onion, diced small
    2 garlic cloves
    1-1/4 lb ground veal
    1 Tbls tomato paste
    2 large tomatoes, diced large
    1/4 cup fresh oregano leaves
    10 oz part-skim ricotta (1 cup)
    1/2 ounce Parmesan, grated (2 Tbls


1. Preheat oven to 425 degrees. Brush two rimmed baking sheets with oil. Divide zucchini between sheets; arrange in a single layer, turning once to coat. Season with salt and pepper; roast until softened, 15 minutes.

2. Meanwhile, in a large skillet, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add veal and cook, breaking up meat with a spoon, until browned, 6 minutes. With a slotted spoon, transfer veal to paper towels to drain and pour off fat from skillet. Return veal to skillet; add tomato past, tomatoes, and oregano. Stir to combine. Cook until tomato liquid is almost evaporated, 10 minutes. Season with salt and pepper.

3. Reduce oven to 400 degrees. Spoon half the veal mixture into an 8-inch square baking dish. Top with half the zucchini slices, overlapping to fit. Repeat layering with remaining veal mixture and zucchini. Spread ricotta over top; sprinkle with Parmesan. Bake until sauce is bubbling and cheese is browned inn spots, 20 to 30 minutes. Let cool 10 minutes before serving.

Makes about 6 servings

Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user DLR4499.

TAGS:  Beef/Pork |

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