Zucchini Lasagna

Lawndale News Chicago's Bilingual Newspaper - Food


* 1 lb Ground Beef grass fed or lean meat or ground turkey

* 1 c Green Bell Peppers chopped

* 1 c Onion chopped

* 1 Zucchini sliced thinly

* 8 oz mushrooms 1 box sliced (more or less to your liking)

* 24 oz marinara sauce I use Rao’s or Trader Joe’s

* 1/2 c Parmesan cheese fresh, shredded (optional)

* 1 c lowfat mozzarella cheese optional – can add more to have a cheesier recipe!

* 3 cloves Garlic minced

* Salt and Pepper to taste


* Preheat oven to 325 degrees.

* Brown the ground beef or ground turkey in a large pot over medium heat, stirring frequently.

* Add in garlic, onion and green pepper, and continue to sauté for 5 minutes.

* Stir in marinara sauce.

* Bring sauce to a light boil, then remove from heat.

* Add 1/4 c. Parmesan cheese and stir. Set the rest aside.

* Place a thin layer of the sauce in a 9×13 baking dish.

* Layer zucchini and mushrooms over sauce, then mozzarella cheese.

* Repeat, alternating layering of sauce, then zucchini and mushrooms.

* Finish with layer of mozzarella cheese on top and sprinkle with remaining Parmesan cheese.

* Bake lasagna at 325°F for 15 minutes, covered with foil.

* After 15 minutes, remove foil, increase temperature to 350°F, and bake for an additional 15 minutes.

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