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Summer Lasagna

This recipe uses zucchini in place of traditional lasagna noodles -- using a mandolin to slice the zucchini as thin as possible, lengthwise. I love the results and didn’t miss the pasta, which is saying a lot for me. Note: Because I used uncooked vegetables for the most part, this exuded a good bit of liquid. But in the summer, when I want to throw something together quickly, roasting or grilling the vegetables ahead of time defeated the purpose—instead, I just gently tipped the gathered liquid out of the pan before cutting and serving—it only improved the finished product.   Prep time: 15 minutes Cook time 20 to 25 minutes Serves 4   Summer Lasagna Summer Lasagna1/2 pound Laura’s 96% Lean Ground Round 1 cup canned diced tomatoes 1 cup chopped onion Olive oil spray 3 zucchini, washed and sliced thin lengthwise 1 cup corn kernels 1 cup cooked mushrooms 1 cup cooked spinach, (water squeezed out) 1/4 cup fresh basil leaves 1/2 cup part-skim ricotta cheese 2 eggs 2 ounces shredded part-skim mozzarella cheese 1 ounce Parmesan cheese, grated Pinch Salt Freshly ground black pepper Paprika for garnish Fresh whole basil leaves for garnish   1. Heat oven to 375ºF. In a non-stick skillet over medium high heat, brown ground beef with tomatoes and chopped onion. Cook until most liquid has evaporated and meat is no longer pink. Set aside. 2. Spray 9-inch square pan or casserole dish with olive oil. Line bottom with a single layer of sliced zucchini. Top with corn and beef/onion/tomato mixture. Follow with a layer of zucchini, then cooked mushrooms. Add another layer of zucchini and then top with spinach and basil. 3. Mix ricotta, eggs and mozzarella in a bowl. Spread mixture over the spinach/basil layer. Top with a final layer of zucchini. Spray lightly with olive oil spray. 4. Sprinkle Parmesan over all and season topping with salt, pepper and paprika. Bake in oven 20 to 25 minutes until topping is melted. Let sit at least 10 minutes before cutting. Divide into 4 squares, garnish each with whole basil leaves and serve with a lightly dressed salad.   Nutrition information per serving (1/4 lasagna): Calories 272; Calories from Fat 89 (32% from Fat); Fat 10g; Saturated Fat 5g; Cholesterol 139mg; Sodium 1069mg; Carbohydrate 27g; Fiber 6g; Protein 23g; Vitamin 112%; Vitamin C 66%; Calcium 35%; Iron 24% _________________________________________ Don't forget to "like" us on Facebook and follow us on Twitter and Pinterest! If you have friends that might enjoy, make sure to tell them about us! Aren't receiving our newsletter? Be sure to sign up on our website at www.laurasleanbeef.com and receive an instant coupon.  

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This Entry Was Posted In: Barb Freda, Healthy, Delicious Recipes, Holiday Cooking, Memorable Meals

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  1. Tim - Aug 19, 2016
  2. Laura's Lean Beef - Jul 31, 2014
    Sorry about that Liz! It's in the first layer after the zucchini. :)
  3. Liz - Jul 31, 2014
    Where do you add the ground beef? I think the assembling step is missing the beef?

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