Zucchini Lasagna
Prep Time: 90 minutes
Yield: 10
Ingredients
- 4 whole zucchinis, large
- 2 pounds beef
- 3 cups tomato pasta sauce
- 1 15-oz ricotta cheese
- 1 cup mozzarella
- 1 cup parmesan
- 1 whole egg
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat oven to 400°F.
- Slice zucchini lengthwise.
- In a large pan over medium-high heat, cook and break up ground beef thoroughly.
- Pour 2.5 cups of sauce into pan, stir to combine, and turn off heat.
- In a bowl, mix ricotta, parmesan, egg, salt, and pepper.
- In a 9x13-inch baking dish, spread 1/2-cup pasta sauce, then top with zucchini slices, then top with beef-sauce mixture, and evenly spread ricotta on top. Repeat this layering.
- Finally, top with one last layer of zucchini and mozzarella cheese.
- Bake for 45 minutes.
- Allow to cool. Store in fridge until ready to serve.
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