Mediterranean Lasagna
User Reviews
5.0
15 reviews
Excellent
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Prep Time
15 mins
-
Cook Time
2 hrs 15 mins
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Total Time
2 hrs 30 mins
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Servings
8
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Calories
511 kcal
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Course
Others
Mediterranean Lasagna
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 3 zucchinis
- 12 whole wheat lasagna noodles
- 2 teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil
- 8 ounces ground beef
- 1 teaspoon salt
- ½ teaspoon fresh black pepper
- 1 pound fresh spinach
- 1 garlic clove minced
- ½ cup sun-dried tomatoes sliced
- 16 ounces whole milk ricotta cheese
- 1 teaspoon dried oregano
- 1 tablespoon fresh basic chopped
- 1 tablespoon fresh parsley chopped
- 1 lemon zest about 1 teaspoon and juice entire lemon
- 1 jar tomato sauce 24 ounces
- 1 cup feta cheese
- 1/2 cup Parmesan Cheese grated
- ½ cup mozzarella cheese grated
Instructions
- Get your ingredients together and double-check you have it all.
- Preheat the oven to 375F. Spray a 9x13 glass baking dish with non-stick spray and set aside.
- Using a sharp knife or a mandolin, slice the zucchini lengthwise so that you have long strips that are fairly thin (they should resemble lasagna noodles). Lay the strips flat on a paper towel and place another paper towel on top. This will remove extra moisture from the zucchini.
- While you wait for the zucchini, bring a large pot of water to a boil and add the salt.
- Cook the whole wheat pasta noodles per the instructions on the box or until they are al dente.
- Remove the noodles from the pot of water and strain out any excess liquid. Lay the noodles flat on a moist towel until you are ready to use them.
- Heat a large skillet on medium-high heat and add the two tablespoons of extra-virgin olive oil. Add the ground beef and season with salt and pepper. Once the ground beef is cooked, remove from the pan, and set aside.
- There should be some oil/natural fat left in the pan from the beef, if not, add more olive oil to the pan. Then, add the garlic and spinach and cook until the spinach is wilted.
- Gently toss in the sun-dried tomatoes and the cooked ground beef.
- Remove the mixture from the heat and set aside.
- While the beef mixture cools, place the ricotta cheese in a medium bowl. Add the oregano, basil, parsley, lemon juice, and lemon zest. Stir all of the ingredients together.
- Now it’s time to assemble the lasagna. First, pour a layer (about ¾ cup) of tomato sauce on the bottom of the pan.
- Lay four noodles over the sauce. Now, spread about 1 ¼ cup of the ricotta mixture over the noodles to cover them completely.
- Sprinkle about 1/3 of the beef and spinach mixture on top of the ricotta. Then sprinkle about ⅓ of the feta cheese evenly.
- Lay the zucchini strips on top to cover the entire layer.
- Pour another ¾ cup of tomato sauce over the zucchini strips and repeat the layers until the lasagna is complete.
- Finish the lasagna with a layer of tomato sauce and then sprinkle the parmesan and mozzarella cheese on top.
- Bake for 45 minutes or until the cheese starts to bubble and the lasagna is cooked through.
- Let the lasagna cool for 5-10 minutes before serving. Any leftovers should be refrigerated and eaten within 3-5 days.
Nutrition Information
Show Details
Calories
511kcal
(26%)
Carbohydrates
49g
(16%)
Protein
29g
(58%)
Fat
25g
(38%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
76mg
(25%)
Sodium
1809mg
(75%)
Potassium
1297mg
(37%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
6364IU
(127%)
Vitamin C
46mg
(51%)
Calcium
433mg
(43%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 49g | 16% |
| Protein | 29g | 58% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 1809mg | 75% |
| Potassium | 1297mg | 28% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 6364IU | 127% |
| Vitamin C | 46mg | 51% |
| Calcium | 433mg | 43% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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