Zucchini Lasagna Recipe

This zucchini lasagna is a delicious and healthy version of the classic Italian dish. Instead of pasta, we use thinly sliced zucchini as the noodles. The result is a lighter and more flavorful lasagna that everyone will enjoy!

Ingredients:

• 4 large zucchinis, thinly sliced lengthwise
• 1 pound ground beef
• 1 cup marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 egg
• 1 tablespoon minced garlic
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet over medium-high heat, cook the ground beef until browned and no longer pink. Drain the excess fat and add the garlic, basil, oregano, salt, and pepper. Stir well and cook for an additional 2-3 minutes. Remove from heat and set aside.
3. In a medium bowl, mix together the ricotta cheese, egg, salt, and pepper until well combined.
4. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
5. Layer the zucchini slices on top of the sauce, covering as much of the surface as possible.
6. Add a layer of the cooked ground beef on top of the zucchini.
7. Add another layer of zucchini slices on top of the beef, and then spread a layer of the ricotta mixture over the zucchini.
8. Add another layer of zucchini slices on top of the ricotta mixture. Spread another layer of marinara sauce over the zucchini.
9. Add one final layer of zucchini slices on top of the sauce, and then sprinkle the shredded mozzarella cheese over the entire dish.
10. Cover the baking dish with foil and bake for 45-50 minutes. Remove the foil during the last 10 minutes of baking to allow the cheese to brown and become bubbly.
11. Let the lasagna cool for 10 minutes before serving.

Serving suggestions:

This zucchini lasagna pairs well with a side salad and garlic bread. It also makes great leftovers, so consider making a double batch for meal prep purposes!

Enjoy your delicious and healthy zucchini lasagna!