Beef Zucchini Lasagna
Beef zucchini lasagna layers roasted zucchini with a thick meat sauce and a ricotta filling. It takes longer than a quick skillet dinner, but roasting the zucchini first pays off in slices that hold together better. This is a full family-size pan with six meal portions.
Ingredients
- 1 1/2 lb 93% lean ground beef raw
- 2 lb zucchini trimmed, sliced lengthwise 1/4 inch thick
- 1 15-ounce container part-skim ricotta
- 6 oz part-skim mozzarella shredded, divided
- 1 24-ounce jar marinara sauce modeled with USDA generic sauce
- 1 large egg
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1/2 tsp table salt
- 1/4 tsp black pepper
Instructions
- Heat oven to 425°F. Brush zucchini lightly with the measured oil and arrange on two rimmed sheet pans without overlapping. Sprinkle with salt. Roast 15–20 minutes, turning once, until flexible and lightly browned. Blot excess surface moisture.
- Meanwhile, cook beef in a large skillet over medium-high heat for 8–10 minutes, breaking it up. Keep the pan juices. Add garlic and oregano for 30 seconds. Stir in marinara and simmer uncovered 10 minutes, until thick. Check beef reaches 160°F.
- Mix ricotta, egg, pepper and half the mozzarella in a bowl. Reduce oven to 375°F.
- Spread one-third of the meat sauce in a 9-by-13-inch dish. Add half the zucchini in a layer, then half the ricotta mixture. Repeat with another third of the sauce, remaining zucchini and remaining ricotta. Finish with remaining sauce and mozzarella.
- Bake uncovered 30–35 minutes until bubbling and the center reaches 165°F. Rest 15 minutes before cutting into six equal portions.
Notes
One serving is one of 6 equal portions of all listed ingredients, including any specified sides and sauces. Nutrition is estimated; brands and portions change the result. Refrigerate within 2 hours in shallow containers at 40°F or below for 3–4 days. Reheat individual portions covered to 165°F. Freeze baked portions for up to 2 months; thaw in the refrigerator and expect softer zucchini.