So technically it’s not a lasagna, but it’s just as comforting as the traditional Italian casserole. I promise you will not miss the pasta in this dish. Perfect for Fall since you can use your gardens harvest of tomatoes and zucchini. With layers of veggies, low fat cheese, and lean ground beef, this recipe is both satisfying and nutritious. Even my young picky boys gobbled it up with joy. I hope you will give this easy recipe a try soon.
non stick butter flavored spray
1 pound of lean ground beef
24 ounces of tomato pasta sauce (I used a tomato and basil flavor)
4 zucchinis pealed and sliced into 1/4 inch thick pieces
32 ounces Ricotta cheese part skim
2 tbs Italian Seasoning (and a pinch more for sprinkling on top)
2% milk reduced fat shredded Mozzarella cheese
1/3 cup of flaked Parmesan cheese
Brown ground beef in a large skillet and drain. Add pasta sauce and stir. Spray baking dish with non stick butter flavored spray and preheat oven to 375 F degrees. Spread a little bit of beef with sauce into the bottom of the dish. Then lay down your first layer of zucchini. Mix in a large bowl your Ricotta, egg, and 2 tbs of Italian seasoning. Layer on top of your zucchini all of Ricotta mixture, spreading evenly. Then lay down a second layer of zucchini. Top with the rest of your meat sauce, spreading evenly. Next top with 3/4 of your shredded Mozzarella cheese, place last layer of zucchini down, top with rest of Mozzarella and Parmesan. Sprinkle with some Italian seasoning and bake for 60 minutes uncovered. Let cool for 15 minutes before slicing and serving.