Zucchini & Beef Lazagna

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 565.4
  • Total Fat: 35.2 g
  • Cholesterol: 179.2 mg
  • Sodium: 933.6 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 2.6 g
  • Protein: 43.1 g

View full nutritional breakdown of Zucchini & Beef Lazagna calories by ingredient
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Introduction

My take on a popular recipe My take on a popular recipe
Number of Servings: 6

Ingredients

    1 large Zucchini (about 300 grams)

    2 cups Ricotta Cheese, part skim milk
    1 cup Parmesan Cheese, grated
    2 large eggs

    16 oz lean ground beef
    1/2 large onion, chopped
    3 cloves Garlic, minced

    1 20 oz jar pasta sauce- about 2 1/2 cups (I use Classico)

    8 oz Mozzarella Cheese, part skim milk

Tips

Large zucchini tends to have a lot of seeds in the middle, making them hard to slice into thin strips. I actually use two large zucchinis in order to get the number of slices without too many seeds making it harder. I save the rest of the two zucchinis for other recipes.


Directions

USING a knife or peeler slice the zucchini, the long way, into long thin strips about 1 1/2-inches wide. You will need 25-30 strips. Place the strips on paper towel. Cover with more paper towel and press to squeeze out the excess moisture. Allow to rest on the paper towel while preparing the remaining ingredients.

IN a medium-sized bowl combine the ricotta, parmesan, and eggs. Add salt & pepper to taste.

IN a medium-sized frying pan add a little spray oil and the onion. Saute for about 3 minutes. Add the garlic and saute for about 1 minute. Add the ground beef. Cook until it is no longer pink, breaking it up into small pieces as it cooks. Turn off the heat allow to cool in the pan while preparing the lasagna.

IN an 8x8 or 9x11 place the layers in this order:
#1 2 tablespoons of pasta sauce
#2 1/4 of the Zucchini strips
#3 1/3 of the ricotta cheese mixture
#4 1/3 of the ground beef
#5 4-5 tablespoons of pasta sauce
#6 1/4 (2 oz) of the mozzarella cheese
#7 Repeat layers 2-6 twice more
#8 Place the final layer of Zucchini strips. You can place them straight the long ways, across or diagonally. I actually "weave" them to make the top a bit more sturdy.
#9 Spoon the remaining sauce on top
#10 Sprinkle with the remaining cheese
#11 Spray the middle of a piece of aluminum foil with oil and cover the casserole. This will allow you to remove the foil later without it sticking to the cheese.

PRE-HEAT oven to 350. Bake until totally melty and the zucchini is cooked through 30-40 minutes.

REMOVE from the oven and allow to rest, covered for 10 minutes. Remove the foil, cut & serve. Even better if you make this a day ahead, refrigerate and then reheat. Everything just sets up so much better.

ENJOY!







Serving Size: 1/4 of the pan

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