Zucchini Lasagna 

Yields 8 servings; 269 calories, 12.2g fat, 14.7g carbs, 26.5g protein


  • 1 lb 93% lean ground beef
  • 1 ¼ teaspoons kosher salt
  • 1 tsp olive oil
  • ½ large onion, chopped
  • 3 cloves of garlic, minced
  • 28 oz of canned crushed tomatoes
  • 2 tbsp basil, chopped
  • ½ tsp black pepper
  • 3 medium-sized zucchini, sliced ⅛” thick
  • 1 ½ cups part-skim ricotta
  • ¼ cup Parmigiano Reggiano
  • 1 egg
  • 4 cups of shredded part-skim mozzarella cheese


  1. Use a medium saucepan and cook the ground beef until brown. Once cooked, season with salt and remove excess fat by draining the meat in a colander. 
  2. Next, add olive oil to the pan. Saute onions and garlic for approximately 2 minutes, and then add the meat back into the pan.
  3. Add basil, tomatoes, salt, and pepper, to the pan and simmer on low for 30-40 minutes. The sauce will thicken as time goes on.
  4. As the sauce cooks, slice the zucchini. Sprinkle salt on the zucchini to get moisture out of the vegetable. Leave for 10 minutes, and then blot any excess water with a paper towel.
  5. Use a grill pan and grill the zucchini for 2-3 minutes on each side. Place on paper towels to absorb any moisture.
  6. Preheat your oven to 375ºF.
  7. In a medium bowl, mix together the ricotta cheese, parmesan cheese, and the egg.
  8. In a 9×12 casserole pan, spread ½ cup of tomato sauce on the bottom. Layer your zucchini over the sauce. Next, spread ½ cup of your cheese mixture, then top with 1 cup of mozzarella cheese. Repeat until you have used all of the ingredients.
  9. Cover the pan with foil and bake for 30 minutes. Uncover the foil and bake for an additional 20 minutes.
  10. Lastly, add the last cup of mozzarella cheese and bake until melted (approximately 10 minutes).

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