- Simone "Simca" Beck born (1904)
- 2-3 medium zucchini, sliced lengthwise about 1/4 inch
- 1 Pound lean ground beef
- 1 small yellow onion, chopped
- 2-3 cloves garlic, minced
- One 14-ounce can diced tomatoes
- One 6-ounce can tomato paste
- 1 Teaspoon dried oregano
- 1 Teaspoon dried basil
- 1/2 Teaspoon dried thyme
- 1/4 Cup water
- 1 Teaspoon sea salt
- 1/8 Teaspoon freshly ground pepper
- One 12-ounce container ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 large egg, lightly whisked
- 1 Teaspoon dried parsley
Lasagna is a family favorite, and this recipe uses garden fresh zucchini to make it a light and delicious dish. This is a great gluten-free recipe and is perfect for when you're craving Italian. You can also add sautéed zucchini or other fresh garden vegetables into your meat sauce for even more nutrition.
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Preheat oven 350 degrees.
In a large pot of boiling, salted water add the zucchini and cook for 3 minutes or until tender. Drrain and set aside.
In a sauté pan over medium-high heat, brown the ground beef and onions until tender. Drain the fat from the beef and then add the next 9 ingredients. Simmer for about 10 minutes, checking for any additional seasonings that are needed.
In a medium bowl, combine the ricotta, ½ cup of mozzarella cheese, egg, and parsley.
Prepare a 9 by 13-inch baking dish by lightly coating the bottom with meat sauce. Layer your lasagna in this order: zucchini, meat sauce, zucchini, a light layer of mozzarella cheese, and zucchini. Add the meat sauce to cover the layered zucchini.
Bake, uncovered, for 20 minutes. Add the remaining mozzarella cheese and bake for another 15 minutes, until the cheese is melted and bubbly. Let the lasagna rest for 5 minutes before serving.
You can also add sauté zucchini or other fresh garden vegetables into your meat sauce.