Zucchini Lasagna Bolognese Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, heat olive oil over medium heat. Add onion, garlic, and ground beef. Cook until the beef is browned and cooked through.
• STEP 3.Add crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper to the skillet. Stir well to combine. Simmer for 10 minutes.
• STEP 4.In a separate bowl, combine ricotta cheese, egg, Parmesan cheese, and chopped parsley. Mix well.
• STEP 5.Spread a thin layer of the Bolognese sauce in the bottom of a baking dish. Layer zucchini slices on top, followed by a layer of the ricotta cheese mixture. Repeat the layers until all ingredients are used, ending with a layer of Bolognese sauce.
• STEP 6.Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
• STEP 7.Let the lasagna cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.
• STEP 8.Serve hot and enjoy!

Cooking Tips

• Make sure to slice the zucchini thinly and evenly for even cooking.
• You can use a mandoline slicer to achieve thin and consistent zucchini slices.
• If you prefer a vegetarian version, you can substitute the ground beef with mushrooms or lentils.

Storage and Serving

• Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat individual portions in the microwave or oven before serving.
• Serve the lasagna with a side salad or garlic bread for a complete meal.