Zucchini Lasagna

Recipe courtesy Jo Cooks.

Prep time:   |   Cook time:   |   Total time:

Nutrition Information

  • Serving size: 432g
  • Calories: 337
  • Carbohydrates: 17.5g
  • Fiber: 5.2g
  • Fat: 14.4g
  • Saturated Fat: 7.0g
  • Trans Fat: 0.0g
  • Sodium: 514mg
  • Sugar: 8.6g
  • Cholesterol: 80mg
  • Protein: 35.5g

What You Need (ingredients)

  • 3 large zucchini, about a foot long
  • 1 lb lean ground beef
  • 1 28 oz can crushed tomatoes
  • 2 cups slices mushrooms, I used cremini
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 bay leaves
  • ½ tsp cinnamon
  • 1 tsp oregano
  • ½ tsp pepper
  • 1 tbsp Frank’s hot sauce
  • 1 cup ricotta cheese
  • 3 cups low fat mozzarella cheese
  • ½ cup Parmesan cheese
  • shredded garnish with basil or parsley

What To Do (directions)

Add the olive oil to a large skillet and heat over medium heat. Add onion and cook for a couple minutes until onion is soft. Add garlic and ground beef and break the ground beef with a wooden spoon. Cook until the meat is no longer pink. Add bay leaves, cinnamon, oregano, pepper and Frank’s hot sauce and stir. Cook for a couple more minutes. Add crushed tomatoes, stir and simmer for 10 to 15 minutes. Preheat oven to 375 F degrees. In the mean time, slice the zucchini in thin long strips, best way to do it is using a mandoline. Spray a casserole dish with cooking spray. For the base of the lasagna start with a layer of zucchini slices. Top with a bit of mozzarella and then a layer of mushroom slices. Next add a layer of the meat sauce, followed by dollops of ricotta cheese. Sprinkle with a mozzarella cheese. For mine it made 3 layers, so repeat with remaining ingredients and make sure you end with mozzarella cheese. Freshly shred the Parmesan cheese over the top.Bake for about 40 minutes or until the top is starting to get golden and the cheese is bubbly. Garnish with basil or parsley and serve.

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