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Zucchini Lasagna With Beef and Sausage
Zucchini Lasagna With Beef and Sausage
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Prep Time:
30 minutes
Cook Time:
105 minutes
Total Time:
145 minutes
Zucchini lasagna: layers of zucchini, rich tomato meat sauce, and Italian cheeses for a delicious twist on a classic.
Ingredients:
  • 0.5 pound ground beef
  • 0.5 pound bulk Italian sausage
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons brown sugar
  • 1 tablespoon red pepper flakes, or to taste
  • 1 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (12 ounce) can tomato paste
  • 2 eggs
  • 2 cups ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 3 large zucchini, trimmed
  • 2 cups shredded mozzarella cheese, divided
  • 2 tablespoons grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
Instructions:
  • In a large skillet over medium heat, cook ground beef, Italian sausage, onion, and garlic until the meat is crumbly and no longer pink, about 10 minutes. Remove excess grease and add in basil, oregano, brown sugar, red pepper flakes, 1 teaspoon salt, black pepper, tomatoes, and tomato paste. Bring to a boil, then reduce heat to low and let the meat sauce simmer for 30 minutes, stirring occasionally.
  • Preheat your oven to 375 degrees F (190 degrees C) and generously grease a 9x13-inch baking dish.
  • In a bowl, thoroughly combine eggs, ricotta cheese, 1 cup Parmesan cheese, parsley, and 1 teaspoon salt. Pare strips of skin lengthwise from zucchini, alternating with the remaining skin. Cut zucchini into long strips resembling lasagna noodles, and discard seedy middle strips.
  • Layer 1/3 of the zucchini strips on the bottom of the dish, filling gaps with extra zucchini. Spread half of the ricotta mixture, then 1 cup of mozzarella, and 1/3 of the meat sauce. Repeat with another layer of zucchini, remaining ricotta, 1 more cup of mozzarella, and 1/3 of the meat sauce. Finish with a final layer of zucchini, meat sauce, and a sprinkle of 2 tablespoons Parmesan on top.
  • Place the lasagna in the preheated oven and bake until bubbly and golden on top, approximately 1 hour. If the top is getting too brown, cover the dish with foil for the last 15 minutes. Sprinkle 1 cup of mozzarella cheese on top of the casserole and bake for an additional 5 to 10 minutes, or until the cheese is melted. Allow the casserole to rest for 10 minutes before serving.

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