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Zucchini Lasagna With Beef and Sausage

Zucchini Lasagna With Beef and Sausage

Cost $20, save $25

Source: Recommended by CookPal

  • 105 Min
  • 8 Servings
  • $20

INGREDIENTS

  • Proteins

    • 🐄 ½ pound ground beef
    • ½ pound bulk Italian sausage

  • Vegetables

    • 🧅 1 onion, chopped
    • 3 large zucchini, trimmed
    • 1 (14.5 ounce) can diced tomatoes
    • 🧄 4 cloves garlic, minced
    • 1 tablespoon red pepper flakes

  • Herbs/Spices

    • 2 tablespoons chopped fresh basil
    • 2 tablespoons chopped fresh oregano
    • 🧂 1 teaspoon salt
    • 🧂 ½ teaspoon ground black pepper

  • Dairy

    • 2 cups ricotta cheese
    • 🧀 1 cup grated Parmesan cheese
    • 2 cups shredded mozzarella cheese, divided
    • 1 cup shredded mozzarella cheese

  • Other

    • 2 tablespoons brown sugar
    • 1 (12 ounce) can tomato paste
    • 🥚 2 eggs
    • 1 tablespoon chopped fresh parsley
    • 🧀 2 tablespoons grated Parmesan cheese

STEPS

1

Cook ground beef, Italian sausage, onion, and garlic in a large skillet over medium heat for about 10 minutes until meat is browned and crumbly. Drain grease. Add basil, oregano, brown sugar, red pepper flakes, salt, black pepper, diced tomatoes, and tomato paste. Simmer sauce for 30 minutes.

2

Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.

3

Mix eggs, ricotta cheese, Parmesan cheese, parsley, and salt until combined. Slice zucchini lengthwise into strips resembling lasagna noodles.

4

Layer zucchini, ricotta mixture, mozzarella cheese, and meat sauce sequentially twice. Add the final layer of remaining zucchini, meat sauce, and sprinkle grated Parmesan cheese on top.

5

Bake lasagna in the oven for 60 minutes. Cover with aluminum foil if needed during the last 15 minutes to prevent excess browning.

6

Top with mozzarella cheese and bake for 5-10 extra minutes until cheese is melted. Let lasagna stand for 10 minutes before serving.

NUTRIENTS

Per 1 serving

🔥

386

Calories

  • 29
    Protein
  • 23
    Carbs
  • 21
    Fats

💡 To reduce the sodium, use low-sodium tomato paste and omit added salt during cooking.Increase vitamin C by adding diced bell peppers to the sauce.Zucchini slices can be briefly grilled before layering to reduce excess moisture.Freeze leftovers in individual portions for easy meal prepping.