Ingredients
Scale
- 3 medium zucchinis, thinly sliced
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Slice zucchinis lengthwise into thin strips. Salt lightly and set aside to draw out moisture.
- Brown ground beef in a skillet over medium heat. Add onion and garlic, cook until softened.
- Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 5 minutes.
- Mix ricotta cheese, egg, and Parmesan cheese in a bowl.
- Pat zucchini slices dry with paper towels.
- Layer zucchini slices, beef mixture, and ricotta mixture in a baking dish. Repeat layers.
- Top with mozzarella cheese.
- Bake for 30 minutes or until bubbly and cheese is golden.
- Let stand for 10 minutes before serving.
Notes
- Use a mandoline for even zucchini slices.
- Pat zucchini dry to prevent a watery lasagna.
- Substitute ground turkey for a leaner option.
- Add spinach for extra vegetables.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 95mg