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Zucchini Lasagna

creative.chef's picture
Ingredients
  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)
  Salt 1 Teaspoon
  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
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.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Dish: 
Lasagna
Ingredient: 
Zucchini

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