Zucchini Lasagna with Bolognese Sauce
I love this recipe for Zucchini Lasagna because it manages to be meaty while being low-carb.
Ingredients
- 1 tablespoon Butter
- 2 cloves Garlic
- 3/4 pound Ground Beef
- Salt and Pepper
- 1 28- ounce can Crushed San Marzano Tomatoes
- 1 tablespoon Tomato Paste
- 4 Zucchini
- 1 15- ounce tub of Part Skim Ricotta
- 10 ounces Frozen Spinach
- 1/2 cup Grated Fresh Mozzarella
Instructions
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First, use a peeler to create slices of zucchini. I experimented with a few different tools, including a mandoline, and found that a peeler worked best. You want the slices to be as thin as possible. Lay the slices of zucchini out on paper towels in a single layer, and blot them with another paper towel to soak up some of the extra moisture. Leave the slices of zucchini out to dry out a little while you prepare the bolognese sauce.
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Next prepare the bolognese sauce. Melt the butter in a medium sized pot. Once the butter has melted, run the garlic cloves through a garlic press and stir them into the butter. After a minute, add the ground beef, season with salt and pepper, and use a wooden spoon to break the beef up into small pieces. Stir frequently until the beef has browned.
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Pour the crushed tomatoes and tomato paste over the beef, and season with salt and pepper. Bring to a slow and steady boil and let the sauce reduce for 10 minutes.
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Thaw the frozen spinach (I placed it in a fine mesh strainer and ran it under hot water) and squeeze out the excess water. Then stir the spinach and ricotta together.
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To assemble the lasagna, start by pouring a thin layer of the bolognese sauce on the bottom of a casserole dish.
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Then add zucchini on top. You want a nice thick layer of zucchini, I made the layer double thick.
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Next add 1/2 of the ricotta and spinach mixture and spread it over the zucchini in an even layer.
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Then add another layer of zucchini on top.
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Pour half of the remaining bolognese over the zucchini.
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Repeat the last steps, creating layers of zucchini, ricotta, and zucchini.
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Pour the remaining sauce over the top, and sprinkle the mozzarella over.
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Bake for 30 minutes at 350 degrees, and serve immediately.
Recipe Notes
I experimented with a few different tools, including a mandoline, and found that a peeler worked best. You want the slices to be as thin as possible.
I used paper towels to blot the slices of zucchini and soak up excess moisture. You can also opt to quickly pre-bake the slices of zucchini. Do so by laying them out on parchment paper in a single layer, baking for 5 minutes at 350 degrees, and then blotting any excess moisture with paper towels.