Ingredients
12
12 servings
- •3 large zucchini
- •salt to taste
- •1 ½ pounds ground beef
- •¼ cup olive oil
- •½ teaspoon salt
- •½ teaspoon ground black pepper
- •1 (29 ounce) can tomato sauce
- •1 ½ tablespoons red wine vinegar
- •1 teaspoon parsley flakes
- •½ teaspoon garlic paste
- •½ teaspoon basil paste
- •½ teaspoon onion powder
- •½ teaspoon red pepper flakes
- •2 (15 ounce) containers whole-milk ricotta cheese
- •1 tablespoon dried parsley
- •½ teaspoon salt
- •¼ teaspoon ground black pepper
- •8 ounces shredded mozzarella cheese
- •cooking spray
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Use a vegetable peeler to create long, thin slices of zucchini, avoiding the seedy center. Lay slices on paper towels and sprinkle lightly with salt. Let sit at least 15 minutes.
- Place ground beef in a skillet over medium heat; add olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add tomato sauce, vinegar, 1 teaspoon parsley, garlic paste, basil paste, onion powder, and red pepper flakes. Cover skillet, reduce heat, and simmer sauce 15 minutes.
- Mix ricotta cheese, 1 tablespoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl.
- Layer 1/3 of the sauce into a 9x13-inch glass baking dish. Add 1/2 the sliced zucchini and 1/2 the ricotta cheese mixture. Repeat layering another 1/3 of the sauce, remaining zucchini, remaining ricotta mixture, and remaining sauce. Top with mozzarella cheese. Coat a sheet of aluminum foil with cooking spray and cover lasagna with it, oiled-side down.
- Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until bubbly and browned, 5 to 10 minutes more.
Nutritional Facts
Per 12 servings
- Calories: 321
- Carbohydrate: 11g
- Fat: 20g
- Fiber: 2g
- Protein: 24g
- Sugar: 5g
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