Lasagna with Zucchini and Meat Sauce

95 8 servings, 1/8 recipe (124 g) each
Recipe By
Reviews
Prep Time
20
min.
Total Time
1
hr.
35
min.
Servings

8 servings, 1/8 recipe (124 g) each

Zucchini is the star of this lasagna recipe, adding a unique texture and flavour. Not to worry - there are still the familiar layers of noodles, meat sauce and creamy ricotta. Try this lasagna recipe tonight or make it ahead and freeze for later.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Cook beef, onion and green pepper in large skillet sprayed with cooking spray on medium-high heat 4 to 5 min. or until onions are softened and beef is brown. Add pasta sauce; mix well. Simmer on medium-low heat for 20 min. or until thickened, stirring occasionally. Meanwhile, stir together egg and ricotta in small bowl.
  • Spread 1/4 of the meat sauce into bottom of 13x9-inch baking dish sprayed with cooking spray. Layer 3 lasagna noodles, 1/3 of the zucchini slices, 1/3 of the ricotta mixture and 1/4 of the meat sauce. Repeat layers 2 times, finishing with remaining noodles.
  • Cover with foil and bake 35 to 40 min. Top with Parmesan and mozzarella; cook uncovered 10 min. or until cheese is lightly browned.

Make Ahead

For the perfect make-ahead dish, prepare two lasagnas; bake and serve one now, and cover and freeze other for later use.

Special Extra

This recipe lends itself well to the addition of herbs. Make it your own by adding 1 Tbsp. chopped fresh parsley, basil or oregano.

Servings

  • 8 servings, 1/8 recipe (124 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (124 g) each
AMOUNT PER SERVING
Calories 450
% Daily Value
Total fat 17g
Saturated fat 9g
Cholesterol 90mg
Sodium 530mg
Carbohydrate 41g
Dietary fibre 4g
Sugars 10g
Protein 34g
   
Vitamin A 20 %DV
Vitamin C 80 %DV
Calcium 35 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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