Zucchini Lasagna with Beef and Ricotta

Thin zucchini slices replace the pasta layers in this baked lasagna. Beef sauce, ricotta, mozzarella, and Parmesan fill the dish. Pat the zucchini dry before assembling to reduce excess moisture.

Ingredients

• Nonstick cooking spray

• 1 1/2 large zucchini, thinly sliced lengthwise

• 1 tablespoon olive oil

• 1 pound ground beef

• 1 1/2 cups marinara sauce

• 2 teaspoons salt, divided

• 1 teaspoon dried oregano

• 1/2 teaspoon ground black pepper

• 8 ounces ricotta

• 1 large egg

• 1/2 teaspoon ground nutmeg

• 2 cups shredded mozzarella

• 1/4 cup grated Parmesan

Directions

1. Heat the oven to 375°F. Grease an 8-inch square baking dish.

2. Pat the zucchini slices dry with paper towels.

3. Heat the olive oil in a saucepan over medium-high heat. Cook the beef, breaking it apart, until browned and it reaches 160°F.

4. Add the marinara, 1 teaspoon salt, oregano, and pepper. Simmer for 10 minutes.

5. In another bowl, combine the ricotta, egg, remaining teaspoon of salt, and nutmeg.

6. Place a layer of zucchini in the dish and cover with half the meat sauce.

7. Add another zucchini layer, spread with the ricotta mixture, and sprinkle with half the mozzarella.

8. Add a final zucchini layer, the remaining sauce and mozzarella, and the Parmesan.

9. Cover with foil and bake for 30 minutes.

10. Uncover and bake for approximately 15 minutes more, until the top is golden and the center reaches 165°F.

11. Let stand briefly before serving.

Recipe source: Allrecipes.