End The Year On A Lighter Note With This Zucchini Lasagna Recipe

Chicago Apartments, Zucchini Lasagna Recipe

Chicago Apartments, Zucchini Lasagna Recipe

We’re officially in that odd time period between Christmas and New Year’s Eve where everything feels a little hazy. What day of the week is it again? Is it still December? Do PJ bottoms count as pants? These are all common questions we face this time of year. You might be taking some time off of work, or maybe you’re still staying with friends or family out of town. Wherever you find yourselves on this Thursday, chances are you’ve been eating and drinking a bit more than usual over the past few days, and you may be searching for a healthier (but still delicious) dinner recipe to keep you busy until next year. Well, you’re in luck. This Zucchini Lasagna is easy to make and oh, so tasty.


Zucchini Lasagna Recipe

1 lb lean ground turkey or beef
1 1/2 tsp salt
1 tsp olive oil
1/2 onion
3 1/2 cloves garlic, minced
1 (28 oz can) crushed tomatoes
Fresh Basil
Black Pepper
3 Zucchini
1 1/2 cups ricotta
1/4 cup Parmigiano Reggiano
1 large egg
4 cups shredded mozzarella cheese


Preheat oven to 375 degrees.

Brown meat and season with salt in a saucepan, then drain to remove fat.

Add the olive oil to the pan, then saute garlic cloves and onions for about two minutes. Put the meat back in the pan and add basil, salt, pepper, and tomatoes. Cover and simmer for 40 minutes.

While that’s simmering, slice zucchini into thin slices, or use a spiralizer to create zoodles. Lightly salt them, set aside for 10 minutes, then blot extra moisture out with a paper towel.

Next, grill the slices or zoodles for about two minutes on each side in a separate pan.

Mix ricotta, parmesan, and eggs in a bowl. Stir well.

Spread ½ sauce on bottom of casserole dish, then cover with the first layer of zucchini. Next, spread ½ of ricotta cheese mixture on top. Cover with ½ of mozzarella cheese. Layer and repeat. Make the last layer zucchini with sauce, cover with foil and bake for 30 minutes. Remove from oven and remove foil, then bake again for 10 minutes. Remove from oven, top with remaining mozzarella cheese, and bake until cheese is melted.

Let stand 10 minutes before serving.

This recipe was adapted from Skinny Taste.


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