Zucchini Lasagna with Beef and Sausage
Description
This is a low-carb lasagna recipe made with zucchini instead of noodles, a rich tomato meat sauce featuring beef and sausage, and three Italian cheeses.
Ingredients
•
1/2 pound ground beef
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1/2 pound bulk Italian sausage
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1 onion, chopped
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4 cloves garlic, minced
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2 tablespoons chopped fresh basil
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2 tablespoons chopped fresh oregano
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2 tablespoons brown sugar
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1 tablespoon red pepper flakes, or to taste
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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1 (14 1/2 ounce) can diced tomatoes
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1 (12 ounce) can tomato paste
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2 cups ricotta cheese
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1 cup grated Parmesan cheese
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2 eggs
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1 tablespoon chopped fresh parsley
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3 large zucchini, trimmed
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2 cups shredded mozzarella cheese, divided
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2 tablespoons grated Parmesan cheese
Directions
1
Cook and stir ground beef, Italian sausage, onion, and garlic in a large skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes; drain grease. Stir in basil, oregano, brown sugar, pepper flakes, 1 teaspoon salt, and black pepper until incorporated. Stir in tomatoes and tomato paste; bring to a boil. Reduce heat to low; simmer for 30 minutes, stirring occasionally.
2
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
3
Combine ricotta cheese, 1 cup Parmesan cheese, eggs, parsley, and remaining 1 teaspoon salt in a large bowl. Set aside.
4
Remove skin slices lengthwise from zucchini, alternating with strips of remaining skin. Cut zucchini into long strips to resemble lasagna noodles. Discard seedy middle parts.
5
Place ⅓ zucchini strips into bottom of the prepared baking dish, filling in any gaps with scrap pieces zucchini. Spread ½ ricotta mixture over zucchini; top with 1 cup mozzarella, then ⅓ meat sauce. Layer in ½ remaining zucchini strips, remaining ricotta mixture, 1 cup mozzarella cheese, and ½ remaining meat sauce. Place remaining zucchini strips and remaining meat sauce on top; sprinkle with 2 tablespoons Parmesan cheese.
6
Bake in the preheated oven until lasagna is bubbling and top browned, about 1 hour; if top is browning too quickly, cover the dish with aluminum foil during the last 15 minutes of baking time. Remove lasagna from the oven; sprinkle remaining 1 cup mozzarella over top.
7
Bake in the oven until mozzarella melted, 5 to 10 minutes more. Set lasagna aside before serving for 10 minutes.