Zucchini Lasagna
Makes 9 servings
Per serving
1 Lean protein
2 vegetables
2 ¼ condiments
• 2 pounds zucchini, sliced lengthwise, 1/4 inch thick
• 1 1/2 pounds ground beef
• Non-stick pan spray
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 cups low carb marinara such as Rao’s, divided
• 16 ounces ricotta cheese
• 2 cups shredded part-skim mozzarella cheese
• 1/2 cup grated parmesan cheese
• 3 eggs
• 1/2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp onion powder
• 1 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp crushed red pepper
Instructions
1. Preheat oven to 375 degrees F.
2. Lay sliced zucchini onto two greased (with spray) baking pans.
3. Bake for 15 minutes or until fork tender and set aside.
4. Cook ground beef with garlic until browned completely.
5. Add salt and pepper and 2 cups of marinara sauce. Set aside.
6. In a bowl combine ricotta cheese, 1 cup mozzarella (save the other cup for topping), eggs and seasonings.
7. To assemble in a 9 by 13 casserole dish:
8. Lay slices of zucchini on bottom of dish.
9. Spread half the cheese mixture over the zucchini.
10. Spread half the meat mixture over the cheese.
11. Lay more zucchini slices over the meat and repeat again with the rest of the cheese and meat mixture.
12. Finish with the final slices of zucchini.
13. Top with reserved marinara sauce and reserved mozzarella cheese.
14. Bake 30 minutes covered then uncovered for 10 minutes.
15. Give it a quick 5 minute broil if you like a crispier topping!
Happy Cooking 🙂
My Team My Health 