My boyfriend and I love the lasagna from Senza Gluten. Not that relevant, just saying. After some zucchini noodle inspiration with the Veggetti, we decided to kick it up a notch and try Zucchini Lasagna. It’s hearty, lasts well for leftovers, and gives me an excuse to eat ricotta. Takes a little time but is pretty easy, especially if you have a mandolin to slice the zucchini.
What you’ll need:
- 4 zucchini (you may not need them all, but I always buy 4)
- 2 lb ground beef
- 1 can tomato sauce (I like arrabiata, but tomato basil, etc. would do)
- 1 egg
- 2 cups low fat ricotta
- 1 package (16 oz) frozen spinach, thawed and drained
- shredded mozzarella bag – use as much as makes you happy
- some Parmesan cheese to sprinkle on top, if you feel like it
- Preheat oven to 325F. Find a dish that looks like it would cook a lasagna (a la 9X13 baking pan)
- Peel zucchini. Then using a peeler or mandolin, create thin slices of zucchini. Set aside on some paper towels to reduce some of their moisture.
- Prepare the meat sauce – cook the ground beef, then add tomato sauce. Let it sit on low once to thicken up and flavor itself.
- Separately, in a bowl, mix ricotta and egg.
- And also separately, thaw your spinach and drain out moisture
- To assemble: 1/2 the meat sauce on the bottom, 1/2 the zucchini (overlap them so it feels like you’re creating a healthy layer), 1/2 the ricotta mixture, all of the spinach, 1/2 the mozzarella. And repeat. If you have some, throw some Parmesan cheese on top.
- Cover with foil. Bake for 45 minutes. Remove foil. Raise temperature to 350F, and bake for another 15 minutes. Let stand for a bit before serving.
*credit: recipe is inspired/simplified from this recipe: http://allrecipes.com/recipe/172958/no-noodle-zucchini-lasagna/