Zucchini Lasagna Recipe

Summary

CuisineCourse
MethodDish
Main IngredientHealthy

Ingredients

 Ground beef1 1/2 Pound
 3/4 pound sweet Italian sausage, casing removed
 3 tablespoons FILIPPO BERIO Olive Oil
 Mushrooms1 1/2 Cup (16 tbs), coarsely chopped
 Onion1 Large, chopped
 1 large clove garlic, minced
 1 can (14 1/2 ounces) tomatoes,chopped, undrained
 1 jar (15 ounces) marinara sauce
 Salt1 Teaspoon
 Dried basil1 Teaspoon, crushed
 Italian herb seasoning1/2 Teaspoon
 Ricotta cheese1 Can (10oz)
 Mozzarella cheese package1 , divided
 Italian parsley1/4 Cup (16 tbs), chopped
 Eggs2 , beaten
 6 unpeeled zucchini, cut lengthwise into thin slices about 8 inches long

Directions

Cook beef and sausage in hot oil in large skillet over medium-high heat until meats are no longer pink.
Add mushrooms, onion and garlic.
Cook several minutes, stirring frequently.
Add tomatoes, marinara sauce, salt, basil and Italian seasoning.
Combine ricotta, 3/4 of the mozzarella, the parsley and eggs in medium bowl.
Spoon 1 cup of the sauce onto bottom of 13x9-inch baking dish.
Top with 1/3 of the zucchini, 1/3 of the cheese mixture and then 1 cup of the sauce.
Repeat layers, ending with sauce.
Cover with foil.
Bake at 350°F 45 minutes.
Sprinkle with remaining mozzarella.
Bake, uncovered, 10 minutes more or until cheese melts.
Let stand 10 minutes before cutting.
Heat remaining sauce and serve with lasagna.
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