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Zucchini Lasagna Bake

Zucchini Lasagna Bake Recipe

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 465
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchini (about 1 lb), sliced lengthwise into 1/4-inch planks
  • 1 lb ground beef or ground turkey
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 2 cups marinara sauce
  • 15 oz whole-milk ricotta
  • 1 large egg
  • 1/2 cup grated Parmesan
  • 2 cups shredded low-moisture mozzarella
  • 1 tsp Italian seasoning
  • Salt and black pepper

Method
 

  1. Salt the zucchini slices, let them sit on paper towels for 15 minutes, then pat very dry.
  2. In a skillet, cook the onion, garlic, and ground meat until browned. Stir in marinara and simmer 5 minutes.
  3. Mix ricotta, egg, Parmesan, Italian seasoning, salt, and pepper until smooth.
  4. Layer meat sauce, zucchini, ricotta mixture, and mozzarella in a 9x13-inch dish, repeating once.
  5. Cover with foil and bake at 375°F for 25 minutes. Uncover and bake 10 to 15 minutes more until bubbly and golden.
  6. Let rest 10 minutes, then slice and serve warm.

Notes

Resting the lasagna after baking is important, it helps the layers set so each slice holds together. If you like extra browning, broil the top for 2 minutes at the very end.