Zucchini Lasagna
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
8 servings
-
Calories
209 kcal
-
Course
Main Course
-
Cuisine
Italian
Zucchini Lasagna
Description
Zucchini Lasagna combines lean ground beef cooked with garlic, onions, and green peppers, simmered in marinara sauce with Parmesan cheese to form the savory base. Thin zucchini slices and fresh mushrooms are layered with sauce and shredded mozzarella in a baking dish to build the dish. Baking covered and then uncovered melts the cheese and browns the edges, giving a pleasing mix of soft vegetables, meaty sauce, and a cheesy crust.
The vegetables add moisture and a tender bite without the heaviness of pasta, while the combination of cheeses enhances richness. The method encourages layering twice for balanced portions and even cooking.
This lasagna serves as a main dish and pairs well with simple salads or steamed vegetables to complement its flavors. Preparing the zucchini with a salt and towel step can reduce excess moisture if desired, though the recipe notes the liquid is usually not problematic.
Ground beef can be substituted with ground turkey, chicken, or venison without changing cooking times. The recipe adjusts the number of zucchinis for organic smaller varieties to ensure enough layers.
Ingredients
- 1 lb ground beef lean
- 1 cup green bell pepper chopped
- 1 cup yellow onion chopped
- 3 cloves garlic minced
- 1 marinara sauce 24 oz jar
- salt to taste
- black pepper to taste
- 1 zucchini sliced thinly (if using organic, you may need 2-3, large
- 8 oz. mushrooms sliced, fresh
- 1/2 cup Parmesan Cheese fresh shredded
- 1 1/2 cups mozzarella cheese shredded
Instructions
- Preheat oven to 350 degrees. Set aside a 13x9 inch baking dish or one of similar size.
- Brown the ground beef in a large skillet over medium heat, crumbling as you go. Add in the garlic, onion, and green pepper, and continue to sauté for 5 minutes until veggies soften.
- Stir in the marinara sauce and bring to a boil. Season with salt and pepper to taste. Reduce heat to low and stir in 1/4 cup parmesan cheese. Remove from the heat.
- Place a thin layer of the sauce (about 1/2 cup) in the baking dish. Layer zucchini and mushrooms over sauce, then mozzarella cheese.
- Repeat, alternating layering of sauce, then zucchini and mushrooms, and mozzarella. I get about two layers. Finish with a layer of mozzarella cheese on top and sprinkle with remaining Parmesan cheese.
- Bake lasagna in the preheated oven for 15 minutes, covered with foil. After 15 minutes, remove foil and bake for an additional 15 minutes until cheese is melted and bubbly and edges of lasagna are golden brown.
Notes
- To reduce zucchini moisture, salt slices and pat dry with paper towels before layering.
- Substitute ground beef with turkey, chicken, or venison with no change in cooking times.
- Use multiple zucchinis if organic as they tend to be smaller for sufficient layering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 21g | 42% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 55mg | 18% |
| Sodium | 719mg | 30% |
| Potassium | 719mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 27.7mg | 31% |
| Calcium | 209mg | 21% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
