This recipe, which was created in the kitchen of college students attempting to eat better, utilizes zucchini in place of pasta to make it lighter and healthier. It also contains no ricotta cheese.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Stand Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
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
- ½ 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
Instructions
- Salt zucchini slices on a plate and let sit for 10 to 15 minutes while you dice the rest of the ingredients.
- 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.
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- You can always substitute vegetables you have on hand, like broccoli. Serve with a thick slice of crusty bread.