Zucchini Lasagna with Meat
Description
This zucchini lasagna with meat is made using ground beef and mozzarella cheese (no ricotta).
Ingredients
•
4 medium zucchini, sliced lengthwise and cut into 1/2-inch slices
•
1 tablespoon salt, or more to taste
•
1 tablespoon olive oil, or more as needed
•
1/2 medium onion, diced
•
4 cloves garlic, minced
•
1 pound ground beef
•
1 medium potato, diced
•
1 large red bell pepper, diced
•
1 (26 ounce) jar marinara sauce
•
1 (8 ounce) package mozzarella cheese, grated
Directions
1
Salt zucchini slices on a plate and let sit for 10 to 15 minutes while you dice the rest of the ingredients.
2
Heat a large skillet or wide pot over high heat. Add oil, onion, and garlic, and sauté until the onion gets a little brown and becomes translucent, about 5 minutes. Add ground beef, potato, and bell pepper. Cook and stir until beef is browned and crumbly, about 5 minutes. Pour in marinara sauce.
3
Preheat the oven to 375 degrees F (190 degrees C).
4
Layer marinara mixture, zucchini slices, and mozzarella cheese in that order in a casserole dish until you run out of ingredients, ending with mozzarella cheese. Cover.
5
Bake in the preheated oven, covered, for 30 minutes. Remove cover and continue baking until lasagna is cooked through and bubbly, about 15 minutes more.