Zucchini Lasagna

This recipe is something I found on Pinterest but then made it my own.

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Servings: 12

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

3 medium whole zucchini

1/2 lb ground beef

1/2 lb ground italian sausage

2 1/2 cup pasta sauce

1 1/2 cup part skim ricotta cheese

1/2 cup parmesan cheese

1 large egg

3 - 4 cup shredded whole milk mozzarella


1Brown the meat in a medium skillet. Season as desired.

2While the meat is cooking, slice the zucchini into slices about 1/8" think, lightly salt and set aside. (This is going to be one step to help soak up the water from the zucchini.) Blot with a paper towel after about 10 minutes to remove excess water.

3Another step in removing water from the zucchini is grilling it. Either preheat an outdoor grill, or use an indoor type like I did. The zucchini should be grilled about 2-3 minutes per side or until lightly browned. When done, place on paper towel to soak excess moisture.

4When the meat is finished, add the sauce to the skillet to combine and simmer for about 10 minutes.

5Preheat oven to 375 degrees.

6In a medium size bowl, mix the ricotta cheese, Parmesan cheese and egg.

7In a 9x12 casserole dish, alternate spreading the meat sauce, zucchini, cheese mixture, and mozzarella cheese. This is where I lost all method to my madness and just went with it (it wasn't pretty). I ended up with about three layers. But save some of the mozzarella cheese for later!

8Cover with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes. Add the last cup or so of mozzarella to the top and place back into the oven to melt for about 10 minutes.

9This stuff comes out HOTTTTT! Let cool for 10 to 15 minutes before digging in.

Additional Notes

Nutrition Facts Per Serving Calories - 263 Fat (g) - 17.6 Carbs (g) - 10.4 Protein (g) - 14.9

Reviews: 0

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