You are here

Zucchini Lasagna

creative.chef's picture
  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

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

Side Dish

Rate It

Your rating: None
Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

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 mg510.4%

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

Zucchini Lasagna Recipe