Summer Zucchini Lasagna
A light and delicious twist on classic lasagna, perfect for summer with healthy zucchini and rich flavors.
Ingredients
Main Ingredients
- 9 pieces lasagna noodles, cooked
- 1 lb ground beef or turkey
- 2 cups marinara or tomato sauce
- 1 medium zucchini, thinly sliced
- 1.5 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 0.25 cup grated Parmesan cheese
- 1 piece egg
- to taste Salt
- to taste Pepper
- to taste Italian seasoning
Instructions
Cooking the Meat
- In a skillet, brown the ground beef or turkey over medium heat. Drain the excess fat and add marinara sauce. Let it simmer for about 5 minutes.
Mixing the Cheese
- In a separate bowl, combine the ricotta cheese, egg, grated Parmesan, a pinch of salt, pepper, and Italian seasoning. Mix well until smooth.
Layering
- In a baking dish, start by spreading a layer of the meat sauce. Next, add the cooked lasagna noodles, followed by a layer of the ricotta mixture, slices of zucchini, and a layer of shredded mozzarella. Repeat these layers until you run out of ingredients, finishing with mozzarella on top.
Baking
- Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. After that, remove the foil and bake for an additional 10–15 minutes, or until the cheese is golden and bubbly.
Resting and Serving
- Once done, take it out of the oven and let it sit for about 10 minutes before cutting into it. This will help the layers set and make serving easier.
Notes
Serve slices hot from the oven, paired with a salad or garlic bread. Can be stored in an airtight container for up to 4 days in the fridge, or frozen for up to 3 months. Use fresh zucchini for enhanced flavor and consider making it vegetarian or using no-boil noodles.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 5g
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