If you’re looking for a satisfying meal that won’t weigh you down, this Zucchini Lasagna with Ground Beef is a perfect choice. With layers of tender zucchini, savory ground beef, and rich marinara sauce, this dish not only fills you up but also keeps things gluten-free. It’s an excellent way to sneak in some veggies while enjoying a classic comfort food.
This recipe is a fantastic option for anyone following a gluten-free diet or simply trying to incorporate more vegetables into their meals. The zucchini acts as a wonderful substitute for traditional pasta sheets, and when baked, it becomes deliciously tender, soaking up all the flavors of the meat sauce and cheese.
Hearty Zucchini Lasagna with Ground Beef Recipe
This Zucchini Lasagna with Ground Beef is a wholesome dish featuring layers of zucchini, seasoned beef, and a blend of cheeses topped with marinara sauce. It’s a savory and hearty meal that is both fulfilling and nutritious, offering a delightful taste experience with every bite.
Ingredients
- 3 medium zucchinis, sliced lengthwise
- 1 pound ground beef
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Prepare the Zucchini: Preheat the oven to 375°F (190°C). Slice the zucchinis lengthwise into thin strips. Sprinkle with salt and let sit for 10 minutes to draw out moisture, then pat dry with paper towels.
- Cook the Beef: In a skillet over medium heat, heat a little olive oil. Add the minced garlic and sauté until fragrant. Add the ground beef, cook until browned, and drain excess fat. Stir in the marinara sauce and Italian seasoning, and simmer for a few minutes.
- Mix the Cheese Filling: In a bowl, combine ricotta cheese, egg, Parmesan cheese, salt, and pepper. Mix until smooth.
- Assemble the Lasagna: In a baking dish, spread a layer of the meat sauce on the bottom. Place a layer of zucchini slices, then spread some of the ricotta mixture on top. Repeat the layers until all ingredients are used, ending with a layer of meat sauce. Top with shredded mozzarella cheese.
- Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
- Serve: Let the lasagna sit for a few minutes before slicing. Serve warm and enjoy your gluten-free meal!
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 300kcal
- Fat: 18g
- Protein: 25g
- Carbohydrates: 6g
