Zucchini and Ground Beef Lasagna
If you’re looking for a wholesome, gluten-free alternative to traditional lasagna recipes, or if you simply love trying out the best new pasta recipes, you’ll definitely want to bookmark this one for Zucchini and Ground Beef Lasagna. This wheat-free lasagna recipe substitutes zucchini strips for pasta noodles, and the results are impressive. Not only does this zucchini lasagna taste delicious, it’s also much healthier to eat as well. And if you’re trying to add more veggies to your daily dishes, this is a crafty way to do it. Very high in dietary fiber, vitamin C, B6, and A, zucchini is also high in iron, niacin, manganese, magnesium, potassium, phosphorus, riboflavin, zinc, and thiamin. The nutritional content of zucchini far outweighs that of traditional wheat-based lasagna noodles, so if you want your lasagna to pack a delicious, nutritious punch, try this one out on your family tonight. It serves up to 14 people, so it’ll also work well for potlucks and large gatherings as well.*
This is a printable recipe.
3 medium sized zucchini, sliced lengthwise 1/4 inch thick
1 Tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
2 medium size fresh tomatoes, diced
*Note on the tomatoes. If you don't want the skin you can first peel it off by blanching the tomatoes then dicing.
1 lb. lean ground beef
1 (6 ounce) can tomato paste
1/4 cup water (more or less)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon pepper
1 teaspoon salt
1 teaspoon flour
3⁄4 cup ricotta cheese
1 1/2 cups mozzarella cheese, shredded, divided
Preheat the oven to 375F.
Lightly grease a 9x13-inch baking dish with olive oil.
Wash the zucchini, cut off the ends then cut into 1/4 inch strips. Set aside.
Using large shallow saucepan put 2-inches of water and bring to a rolling boil then drop the zucchini slices into the water and cook for 5 minutes. Shut off. Drain the water and set aside.
Heat the olive oil in a frying pan over medium-high heat. Add the onions and cook for a few minutes until translucent and tender.
Add the garlic and cook one minute.
Add the diced tomato and cook for 5 minutes.
Add the ground beef and cook breaking apart until no pink remains. Using lean beef means there should be very little fat if any coming off the meat when it is cooked.
When the beef is brown add the tomato paste. Add the water just a little bit at a time to get a nice consistency to the sauce. You may not use it all or you may need more. It will depend on the size of the fresh tomatoes you used and how juicy they were.
Add the oregano, basil, thyme, pepper and salt. Do a taste test and adjust seasons to suit you. Simmer for five minutes then shut off and set aside.
Beat the egg in a medium size bowl. Stir in the flour and ricotta cheese. Stir in half of the shredded mozzarella cheese.
To assemble put a layer of zucchini on the bottom.
Next put the sauce.
Next put another layer of zucchini.
Next put the cheese mixture layer.
Next top with a zucchini layer.
Reserve the rest of the cheese for later.
Place into the preheated oven and bake for 30 minutes uncovered.
Sprinkle the remaining shredded cheese on top and bake for 10 more minutes.
Remove from the oven and let set 10 minutes before cutting.
Garnish with fresh herbs if you have some and wish to do so.
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Nutrition Facts for: Zucchini and Ground Beef Lasagna From Grandmother's Kitchen
Ingredients: Zucchini, olive oil, onion, garlic, tomatoes, ground beef, tomato paste, water, oregano, basil, thyme, pepper, salt, egg, flour, ricotta cheese, mozzarella cheese.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated for 14 servings.
* Per serving: Calories 149, Calories from Fat 60, Total Fat 6.7g 10%, Saturated Fat 3.0g 15%, Cholesterol 51mg 17%, Sodium 299mg 12%, Potassium 438mg 13%, Carbohydrates 6.4g 2%, Dietary Fiber 1.4g 6%, Sugars 2.9g, Protein 16.5g, Vitamin A 12%, Vitamin C 21%, Calcium 14%, Iron 39%
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