Zucchini Lasagna with Beef and Sausage Recipe

Ingredients

• 1/2 pound ground beef
• 1/2 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
• 2 teaspoons salt, divided
• 1/2 teaspoon ground black pepper
• 1 (14.5 ounce) can diced tomatoes
• 1 (12 ounce) can tomato paste
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 2 large eggs
• 1 tablespoon chopped fresh parsley
• 3 large zucchini, trimmed
• 3 cups shredded mozzarella cheese, divided
• 2 tablespoons grated Parmesan cheese

Directions

1. Heat a large skillet over medium heat. Add ground beef, Italian sausage, chopped onion, and minced garlic. Cook, stirring frequently, until the meat is crumbly and no longer pink, about 10 minutes. Drain excess grease.
2. Stir in basil, oregano, brown sugar, red pepper flakes, 1 teaspoon salt, and black pepper. Mix well until all ingredients are incorporated.
3. Add diced tomatoes and tomato paste to the skillet. Bring the mixture to a boil, then reduce the heat to low. Let the sauce simmer for 30 minutes, stirring occasionally.
4. Preheat your oven to 375F (190C). Grease a 9x13-inch baking dish and set aside.
5. In a large bowl, combine ricotta cheese, 1 cup of Parmesan cheese, eggs, chopped parsley, and the remaining 1 teaspoon of salt. Mix thoroughly and set aside.
6. To prepare the zucchini, use a vegetable peeler to remove several strips of skin along the length of each zucchini, alternating with strips of skin left intact. Then, slice the zucchini into long strips to resemble lasagna noodles. Discard the seedy center strips.
7. Place 1/3 of the zucchini strips into the bottom of the prepared baking dish, ensuring there are no large gaps. Fill any small gaps with scrap pieces of zucchini.
8. Spread half of the ricotta mixture over the zucchini. Top with 1 cup of shredded mozzarella cheese, followed by 1/3 of the meat sauce.
9. Repeat the layering: add another 1/3 of the zucchini strips, followed by the remaining ricotta mixture, 1 cup of mozzarella cheese, and another 1/3 of the meat sauce.
10. For the final layer, top with the remaining zucchini strips, the remaining meat sauce, and sprinkle with 2 tablespoons of Parmesan cheese.
11. Place the dish in the oven and bake for about 1 hour, or until the lasagna is bubbling and the top is golden brown. If the top starts to brown too quickly, cover with aluminum foil and bake for the last 15 minutes.
12. Remove the lasagna from the oven and sprinkle with the remaining 1 cup of mozzarella cheese. Return the dish to the oven and bake for an additional 5 to 10 minutes, or until the cheese is melted and bubbly.
13. Let the lasagna sit for 10 minutes before serving to allow it to set and make it easier to slice.

Nutrition Facts (per serving)

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your individual calorie needs.