Scale
Ingredients
- 3 medium zucchini
- 1 lb ground beef
- 1 Tbsp salt
- 1 1/2 tsp ground black pepper
- 1 tsp olive oil
- 1/2 large onion, chopped
- 3 cloves garlic, minced
- 1 16 oz package frozen chopped spinach, thawed and drained
- 1 28 oz can crushed tomatoes
- 2 tbsp chopped fresh basil
- 1 1/2 cups part-skim ricotta (or substitute cottage cheese)
- 1/4 cup Parmigiano Reggiano
- 1 large egg
- 16 oz 4 cups shredded part-skim mozzarella cheese
Instructions
- Preheat the oven to 325 degrees F. Grease a deep 9×13 baking dish.
- In a medium pan, brown meat and season with salt. Once the meat is cooked, drain the fat and set aside.
- Heat olive oil in the same pan and saute garlic and onions (about 2 minutes).
- Return the meat to the pan, then add tomatoes, basil, salt and pepper. Simmer on low for at least 30 minutes, covered. Note: The sauce should be thick – do not add water.
- Slice zucchini lengthwise about an ⅛” thick, then sprinkle with salt. Set aside in a colander or on a paper towel for about 10 minutes to help remove the moisture.
- Meanwhile, in a medium bowl, stir ricotta cheese, parmesan cheese and egg until mixed well.
- Dab zucchini with a paper towel to remove excess moisture.
- To assemble lasagna, spread 1/2 cup of sauce on the bottom of the 9×13, then layer with zucchini, ricotta cheese mixture, spinach, and mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, spinach, and mozzarella. Reserve 1 cup of mozzarella for the top.
- Top lasagna with remaining zucchini and sauce, cover with foil and bake for 40 minutes.
- Remove foil. Increase oven temperature to 350 and bake for another 10 minutes (this will help dry up sauce). Sprinkle the remaining 1 cup mozzarella on top and bake until melted (around 10 minutes).
- Let stand for 5 – 10 minutes before serving.
