Zucchini Lasagna

Zucchini Lasagna

Prep Time

30 mins

Cook Time

40 mins

Total Time

1 hr 25 mins

Yields

12

Directions

  1. Add 1 tbsp of oil to a pan then begin sauteing each piece of zucchini. Season with salt & pepper and cook 2 minutes each side.
  2. Set zucchini aside and finish prepping your other vegetables.
  3. Brown off ground beef, after 5 minutes add in onions, and cook for another 5 minutes. Then add in garlic and cook for 30 seconds.
  4. Drain oil from the pan, but be sure to keep 1 tbsp of oil. Then add in marinara, and a pinch of parsley. Season with salt and let simmer for 10 minutes.
  5. While this is cooking, in a mixing bowl combine 1 cup of mozzarella, ricotta, 1 cup of parmesan, 1 egg, and parsley. Season with salt then mix.
  6. Preheat oven to 375°F.
  7. In a 9x13 dish, spread 1/2 of the meat sauce on the bottom, then a layer of zucchini, meat sauce, 1 cup mozzarella, cheese sauce, then repeat for 3 layers.
  8. Cover your pan with foil, but be sure to leave room so the foil does not touch the lasagna. Cook for 40 minutes.
  9. After 40 minutes remove foil, add an additional layer of mozzarella, then broil for 3-5 minutes.
  10. Let rest for 15 minutes then enjoy.

Recipe Tips

  • Add fresh basil to the dish as well
  • Crushed Red Pepper gives an extra spice to the dish

Ingredients

  • 2 lbs. Zucchini, sliced
  • 1.5 lbs. Ground Beef
  • 24 oz Mantia's Marinara
  • 4 cups Coburn Farms Shredded Mozzarella
  • 1 cup Coburn Farms Shredded Parmesan
  • 15 oz Coburn Farms Ricotta Cheese
  • 1 cup Yellow Onion, chopped
  • 3 cloves Garlic, minced
  • 1/4 cup Parsley
  • 3 tsp Marcum Salt
  • 1 tsp Marcum Black Pepper
  • 1 Good Nature Eggs
  • 1 tbsp Medeiros Olive Oil