Updated: Jun 2
Lasagna is always a family favourite...however with all the pasta and cheese the calories add up real quick. Here is one way to incorporate more veggies into your traditional lasagna recipe without sacrificing flavour! As a mater of fact we think it tastes even better than the original.
Tips fo preparing the zucchini:
1. Slice the zucchini into thinner slices: thinner slices mean less zucchini, thus less water.
2. Salt your zucchini and let it sit for 15 minutes: salt draws the water out of the zucchini. Then, just blot it dry with a paper towel.
What you will need:
3 or 4 large zucchini
2 pounds ground beef or turkey
24 ounces pasta sauce of your choice
15 oz ricotta cheese
1 cup shredded parmesan
1 1/2 cups mozzarella
salt and pepper
fresh parsley or cilantro
Preheat the oven to 400 degrees F.
Slice the zucchini lengthwise into thin slices, set aside.
Cook the ground beef or turkey until it is browned.
Pour the pasta sauce on top of the ground beef (save 1/2 cup for later) stir well.
In a medium bowl, mix ricotta, parmesan, egg, salt and pepper.
Spread 1/2 cup of pasta sauce onto the bottom of your choice of casserole dish.
Add your zucchini slices on top of the pasta sauce. They can overlap or you can place them side-by-side.
Top the zucchini with 1/2 of the bolognese sauce, and evenly spread 1/2 the ricotta.
Add 1/2 cup of grated mozzarella on top of the ricotta, along with a sprinkle of chopped parsley and basil.
Repeat these layers one more time.
Place the lasagna in the oven and cook for 40-45 minutes. Broil for 2 minutes.
Garnish with basil leaves and serve well warm.