This zucchini lasagna from Downshiftology on Youtube is a great way to have your zucchini differently. It’s hearty, flavorful, and definitely a crowd favorite! This recipe can easily feed a large crowd, so it’s perfect for potlucks, dinner parties, and cookouts. This dish is a staple in my house, and my family absolutely loves this! Watch the video below to learn the full recipe.
- 4 large zucchini
- 2 lb ground beef
- 24 oz pasta sauce
- 15 oz ricotta cheese
- 1 cup shredded parmesan regianno
- 1 1/2 cups mozzarella, grated
- 1 egg
- salt and ground black pepper
- small handful of fresh parsley and basil, chopped
To start, slice the ends of your zucchini, run it down your mandoline, and slice each in thin slices. Next, place your sliced zucchini on a large plate or baking tray, sprinkle a generous amount of salt, and let everything sit for fifteen minutes. Pat the zucchini dry with a paper towel afterward. After this, preheat your oven to 400 degrees F. Next, add 2 lb of ground beef in a large pan over medium-high heat. Break down the meat and cook until browned and no longer pink. Add 24 oz pasta sauce (reserve half a cup), mix everything well, then turn off the heat.
In a large mixing bowl, combine 15 oz ricotta cheese, one egg, and some salt and pepper. Mix well, then stir in your grated parmesan and mix to combine. Now, assemble the lasagna. On the bottom of the casserole dish, add the reserved pasta sauce and spread it around. Next, add a layer of sliced zucchini, overlapping them by about half. After this, add a layer of the meat sauce, followed by the ricotta mixture, then about half a cup of grated mozzarella on top and 1/3 of the chopped herbs. Repeat the whole process to create two layers in the lasagna. Once done, add the last layer of zucchini on top as well as the last of your chopped herbs and grated mozzarella. Place the zucchini lasagna in the preheated oven for about 40 to 45 minutes.
Original source: https://diyjoy.com/easy-zucchini-lasagna-recipe/