Zucchini Lasagna

Ingredients and Weight:

• Zucchini, sliced into thin strips: 1 pound
• Olive oil: 1/4 cup
• Onion, chopped: 1/2 cup
• Garlic, minced: 2 cloves
• Ground beef: 1 pound
• Eggplant, diced: 1 pound
• Marinara sauce: 2 jars (32 ounces each)
• Ricotta cheese: 15 ounces
• Mozzarella cheese, shredded: 1 cup
• Parmesan cheese, grated: 1/2 cup
• Lasagna noodles (no-boil): 1 package (12 ounces)

Preparation Time:

• 30 minutes

Cooking Time:

• 45-50 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Sauté zucchini strips in olive oil for 5-7 minutes until tender-crisp. Remove from pan and set aside.
3. In the same pan, sauté onion and garlic until softened.
4. Add ground beef and brown.
5. Stir in eggplant and cook until softened.
6. Mix in marinara sauce, ricotta cheese, and seasonings (as desired).
7. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish.
8. Layer with zucchini strips.
9. Top with lasagna noodles.
10. Repeat layering until all ingredients are used.
11. Sprinkle with mozzarella and Parmesan cheeses.
12. Bake for 45-50 minutes, or until cheese is melted and bubbly.

Nutritional Information:

• Per serving (1/8 of the recipe):
  • Calories: 350
  • Fat: 15 grams
  • Protein: 25 grams
  • Carbohydrates: 30 grams

Dish Characteristics:

• Savory and comforting
• Layers of tender zucchini, savory eggplant, and rich meat sauce
• Melty cheese topping and crispy zucchini edges
• Perfect for a family dinner or special occasion

User Comments:

• "This lasagna is a game-changer! The zucchini adds a delicious freshness and the eggplant gives it depth of flavor."
• "My kids loved it! It's a great way to sneak some veggies into their diet."
• "The perfect comfort food on a chilly evening. The combination of flavors is amazing."

Special Precautions and Tips:

• Use a mandoline slicer for thin and even zucchini strips.
• Drain excess liquid from eggplant to prevent a watery lasagna.
• Allow the lasagna to rest for 10-15 minutes before slicing to prevent it from falling apart.
• Serve with a side of garlic bread or a crisp green salad.