Zucchini Lasagna

This zucchini lasagna is layered with thinly sliced zucchini, a hearty meat sauce, and cheese that is baked to perfection!

Yield: 6-8

Author: Sharing the Taste

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Zucchini Lasagna

This zucchini lasagna is layered with thinly sliced zucchini, a hearty meat sauce, and cheese that is baked to perfection!

Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M

Ingredients

• 3 large zucchini, thinly sliced
• 1 pound ground organic, grass fed beef (I use 93% lean)
• 1/2 cup onion finely chopped
• 2 teaspoons garlic minced
• 24 ounce jar marinara sauce
• 2 large handfuls baby spinach
• 16 ounces ricotta cheese
• 1/4 Tsp dried oregano
• 1/4 Tsp dried thyme
• 1/2 cup grated parmesan cheese
• 1 Tbsp parsley chopped
• 1 Tbsp basil
• Salt and pepper to taste

Instructions

1. Trim both ends off the zucchini.
2. Cut the zucchini into 1/8 inch slices. Sprinkle salt over the zucchini slices, then lay them out on a layer of paper towels to drain. Let sit for at least 10 minutes.
3. Pat the tops of the zucchini slices with paper towels until dry.
4. While the zucchini is resting, prepare the sauce. Add ground beef to a large pan over medium heat.
5. Cook for 5-6 minutes, breaking the meat up with a spatula, until beef is browned and cooked through.
6. Add the onion and cook for another 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
7. Add the marinara sauce and bring to a simmer; cook for 5 minutes.
8. Add the baby spinach, stir to combine. Bring to a simmer for about 3-4 minutes.
9. Place the ricotta cheese, dried seasoning, parmesan cheese, salt and pepper in a bowl. Mix until well combined.
10. Preheat the oven to 375 degrees F.
11. Place 1/4 of the sauce in the bottom of the dish. Add 1/3 of the zucchini slices on top. Spread 1/3 of the ricotta mixture over the zucchini. Repeat the layers, ending with the meat sauce.
12. Cover and bake for 30 minutes. Uncover and bake for an additional 20 minutes. Sprinkle with parsley and basil, then let stand for 5-7 minutes.
13. Cut into slices, then serve.

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