
4 large zucchini | |
2 pounds ground beef | |
24 ounces pasta sauce | |
15 oz ricotta cheese | |
1 cup shredded parmesan regianno | |
1 1/2 cups mozzarella | |
1 egg | |
salt and pepper | |
small handful fresh parsley and basil , chopped |
1. | Preheat the oven to 400 degrees fahrenheit (200 degrees celsius). |
2. | Slice the zucchini lengthwise into thin slices, as thin or thick as you'd like. Set aside. |
3. | Add the ground beef to a large pan over medium high heat. Finely break down the ground beef with a spatula and pan fry it until browned and no longer pink. |
4. | Pour the pasta sauce on top of the ground beef (remember to reserve 1/2 cup) and stir together, then remove from heat. |
5. | In a medium bowl, make the ricotta mix by stirring together the ricotta cheese, parmesan, egg, salt and pepper. |
6. | Spread 1/2 cup of pasta sauce onto the bottom of your 9x13-inch casserole dish. |
7. | Add your zucchini slices on top of the pasta sauce. They can overlap or you can place them side-by-side. |
8. | Top the zucchini with 1/2 of the bolognese sauce, and evenly spread 1/2 the ricotta mix on top of that. |
9. | Add 1/2 cup of grated mozzarella on top of the ricotta, along with a sprinkle of chopped parsley and basil. |
10. | Repeat these layers one more time. |
11. | Top the lasagna with a final layer of zucchini slices, a sprinkle of chopped parsley and basil, and 1/2 cup mozzarella cheese. |
12. | Place the lasagna in the oven and cook for 40-45 minutes. Broil for a couple of minutes to get a nice golden top. |
13. | Garnish with whole basil leaves and serve. |
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