Zucchini Lasagna
Ingredients
- 1 lb ground beef 15/85
- 1 Egg beaten
- 2½ cups Shredded Mozzarella cheese
- 15 oz Ricotta Cheese
- ½ cup Shredded Parmesan Cheese
- ¼ cup chopped fresh italian parsley
- 26 oz Jar of Spaghetti sauce choose your favorite
- 2 Zucchini sliced in strips
Instructions
- Slice the Zucchini into small strips. About 1/8 thick. Do not cut them so thin where you could see through them. Use a mandolin if you have one. My wife didn't and that's what it looks like the picture.
- Preheat the oven to 350°F
- Brown the ground beef in a large skillet on medium-high heat.
- While the meat is browning, mix egg, 1-¼ cups of mozzarella cheese, ricotta, parsley, ¼ of Parmesan cheese together in a mixing bowl. blend together well and set aside
- Once the meat is browned drain the meat; then return it to the skillet and add in the spaghetti sauce. Stir everything up. Ok, this is where you also need to add in some secret seasoning. I'm guessing it's adobo....good luck my friends.
- Once everything is mixed well take 1 cup of meat mixture and spread it to the bottom of a 13x9 inch baking dish. Top with 3 zucchini noodles, ⅓ of the ricotta and then add another cup of meat mixture. Repeat this 2 or 3 times.
- Top the remaining 3 noodles and meat sauce with 1¼ cups of mozzarella cheese and the remaining ¼ cup of Parmesan cheese. Cover with greased foil.
- Bake for 45 minutes, remove the foil, then bake for another 15 minutes. Let it stand for 15 minutes before serving.
Notes
If you want to make the regular version just use lasagna noodles. When my wife makes it this way she will cook the lasagna noodles for half the recommended time before starting to build up her lasagna stacks.
The only item not calculated in the price was the egg. You should have these readily on hand.