zucchini lasagna
Serves: 8-10
  • 1 pound ground beef or turkey
  • 3 cloves garlic, minced
  • ½ onion, chopped
  • 24 ounces tomato sauce
  • 2 tablespoons basil
  • 3 medium zucchini, sliced ⅛" thick
  • 15 ounces ricotta
  • 16 ounces mozzarella, shredded
  • ¼ cup parmesan
  • 1 large egg
  • Salt & pepper
  1. Preheat oven to 350 degrees. Brown ground meat in a large skillet over medium heat with onion, garlic, basil, and salt & pepper. Add sauce and simmer for about 10-15 minutes. Meanwhile, combine ricotta, parmesan, 12 ounces mozzarella, and egg in a bowl and mix.
  2. Arrange zucchini slices into the base of a 9x13 baking dish. Layer with half of meat sauce and cheese mixture. Repeat layering and top with final layer of zucchini slices.
  3. Sprinkle with remaining mozzarella. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes.
Recipe by Rachel Schultz at https://rachelschultz.com/2013/02/27/zucchini-lasagna/