Ingredients and Weight:
- 8 zucchini (1.5 lbs)
- 1 pound ground beef
- 1 onion (0.5 lb), chopped
- 2 cloves garlic (0.2 oz), minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can tomato paste
- 1 (12-ounce) package lasagna noodles
- 1 cup ricotta cheese (8 oz)
- 1 cup grated Parmesan cheese (4 oz)
- 1/2 cup mozzarella cheese, shredded (4 oz)
Preparation Time:
1 hour
Cooking Time:
1 hour 30 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Spiralize the zucchini into noodles using a spiralizer.
- Brown the ground beef in a large skillet over medium heat. Drain any excess fat.
- Add the onion and garlic to the skillet and cook until softened.
- Stir in the crushed tomatoes, tomato sauce, and tomato paste. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
- Layer half of the zucchini noodles on the bottom of a 9x13 inch baking dish. Top with half of the sauce, half of the ricotta cheese, and half of the Parmesan cheese.
- Repeat the layers.
- Top with the mozzarella cheese.
- Bake in a preheated 375°F (190°C) oven for 30-40 minutes, or until the cheese is melted and bubbly.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 350
- Protein: 25g
- Carbohydrates: 30g
- Fat: 15g
Dish Characteristics:
- Healthy alternative to traditional lasagna
- Gluten-free and low-carb
- Packed with flavor and nutrition
- Suitable for vegetarians (omit ground beef)
User Comments:
- "This lasagna was delicious! I loved the zesty sauce and the tender zucchini noodles."
- "I was pleasantly surprised by how well the zoodles worked in this recipe. It was a great way to sneak some extra veggies into my diet."
- "I'm not a big fan of zucchini, but I really enjoyed this lasagna. The sauce was flavorful and the ricotta cheese added a nice creaminess."
Special Precautions and Tips:
- Use a sharp knife when spiralizing the zucchini to prevent them from breaking.
- Don't overcook the zucchini noodles, as they will become mushy.
- If you don't have a spiralizer, you can use a mandoline slicer to create thin strips of zucchini.
- To make the lasagna ahead of time, prepare it up to the baking step and refrigerate for up to 2 days. When ready to serve, bake as directed.
