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Zucchini Lasagna Recipe
|Ground beef||1 1⁄2 Pound|
|Sweet italian sausage||3⁄4 Pound (Casing Removed)|
|Olive oil||3 Tablespoon (Filippo Berio)|
|Coarsely chopped mushrooms||1 1⁄2 Cup (24 tbs)|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Marinara sauce||15 Ounce (1 Jar)|
|Dried basil||1 Teaspoon, crushed|
|Italian herb seasoning||1⁄2 Teaspoon|
|Ricotta cheese||24 Ounce (1 Container)|
|Mozzarella cheese||8 Ounce, cubed, divided (1 Package)|
|Chopped italian parsley||1⁄4 Cup (4 tbs), chopped|
|Eggs||2 , beaten|
|Unpeeled zucchini||6 , cut lengthwise into thin slices about 8 inches long|
Serving size: Complete recipe
Calories 5482 Calories from Fat 3665
% Daily Value*
Total Fat 411 g633.1%
Saturated Fat 173.3 g866.6%
Trans Fat 0 g
Cholesterol 1531.2 mg
Sodium 7333.9 mg305.6%
Total Carbohydrates 137 g45.7%
Dietary Fiber 26.2 g104.8%
Sugars 49.7 g
Protein 332 g664.3%
Vitamin A 171.7% Vitamin C 412.4%
Calcium 307.7% Iron 133.3%
*Based on a 2000 Calorie diet
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.