Summer Zucchini Lasagna
A lighter twist on traditional lasagna using fresh zucchini, rich meat sauce, and creamy cheeses for a wholesome summer meal.
Ingredients
For the lasagna
- 9 pieces Lasagna noodles, cooked
- 1 lb Ground beef or turkey
- 2 cups Marinara or tomato sauce
- 1 medium Zucchini, thinly sliced
- 1.5 cups Shredded mozzarella cheese
- 1 cup Ricotta cheese
- 0.25 cup Grated Parmesan cheese
- 1 piece Egg
- to taste Salt
- to taste Pepper
- to taste Italian seasoning
Instructions
Cooking the Meat
- In a skillet, brown the ground beef. Drain excess fat and add the marinara sauce. Simmer for 5 minutes.
Mixing the Cheese
- In a bowl, mix the ricotta cheese, egg, Parmesan cheese, salt, pepper, and Italian seasoning.
Layering the Lasagna
- In a baking dish, spread a layer of meat sauce, then noodles, ricotta mixture, zucchini slices, and mozzarella cheese. Repeat layers.
Baking
- Cover the dish with foil and bake at 375°F (190°C) for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is golden.
Serving
- Let the lasagna sit for 10 minutes before slicing and serving.
Notes
Can be served with a simple side salad, garlic bread, or a glass of red wine. For extra flavor, add more Italian seasoning or fresh herbs. Can use no-boil noodles to save time.