Zucchini Lasagna
Courtesy of: Jennifer Ozick (see Bio in “About Us”)
Servings: 6
This lasagna is super delicious and is low in carbohydrates. It is a great recipe to prepare in the summer when you are handed 5 zucchini from a neighbor and don’t know what to do with them! This lasagna has so much flavor you won’t miss the noodles at all!
Ingredients:
2 medium zucchini, sliced lengthwise about ¼ inch thick
1 pound of lean ground beef
½ tsp fennel seeds
¼ cup onion, chopped
2 tsp. garlic cloves, minced
½ tsp. dried oregano
½ tsp dried basil
¼ tsp dried thyme
27.5 oz jar No sugar added, Ragu Light Tomato and Basil Pasta Sauce
1 egg
¾ cup low fat ricotta
1 tbsp. dried parsley
1 tsp flour
8 oz bag shredded mozzarella cheese, divided
Directions:
Preheat oven to 375 degrees F.
1. Slice zucchini lengthwise. Wash, then place zucchini on a microwave-safe plate. No additional water is needed! Cover the plate with microwave safe plastic wrap, leaving one corner open to vent. Steam on high for six to eight minutes or until zucchini is tender. You may also steam in an electric steamer or on the stove top, if preferred. Set aside.
2. In a medium to large skillet brown beef. After beef browns; add fennel, onion, garlic, oregano, basil and thyme. Mix well. Pour entire jar of pasta sauce over beef mixture. Stir. Set aside.
3. In a medium sized bowl slightly beat egg. Add ricotta, parsley and flour. Set aside.
Time to assemble steps 1-3!
Pan spray a 9×13 inch baking dish. Pour half of the meat mixture in dish. Arrange zucchini lengthwise over the meat. Spread with ricotta mixture. Sprinkle with cheese. Continue to repeat layers, and top with remaining mozzarella cheese. Cover with foil: to prevent sticking, spray foil with cooking spray before covering.
Bake in preheated oven for 25 minutes. Pull off foil and then bake another 5-10 minutes or until cheese is slightly browned on top. Let stand 10 minutes before serving.
Nutrition Facts: Calories: 261; Total Fat: 11.6g; Total Carbohydrates: 16.1g; Protein: 24.4g
