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Lasagna with Zucchini: A Delicious Twist You’ll Love!

Lasagna with Zucchini
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A delicious and healthy twist on traditional lasagna, using zucchini instead of pasta for a lighter meal.

Ingredients

Scale
  • 3 medium zucchinis, sliced
  • 1 pound ground beef or turkey
  • 2 cups marinara sauce
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Slice the zucchinis lengthwise into thin strips.
  3. In a skillet, cook the ground beef or turkey over medium heat until browned. Drain excess fat.
  4. Add marinara sauce to the meat and simmer for 5 minutes.
  5. In a bowl, mix ricotta cheese, egg, Italian seasoning, salt, and pepper.
  6. In a baking dish, layer zucchini slices, meat sauce, and ricotta mixture. Repeat layers, finishing with meat sauce on top.
  7. Sprinkle mozzarella and Parmesan cheese on top.
  8. Bake for 30-35 minutes until cheese is bubbly and golden.
  9. Let it cool for 10 minutes before serving.

Notes

  • For a vegetarian option, substitute ground meat with mushrooms or lentils.
  • Make sure to salt the zucchini slices and let them sit for 10 minutes to remove excess moisture.
  • Can be made ahead and stored in the refrigerator for up to 2 days before baking.

Nutrition

Find it online: https://bibodo.com/lasagna-with-zucchini-healthy-recipe/