Even though they are freshly cut, In-N-Out’s pallid and mushy fries are its weakest link. However, when you cover them in cheese, delicious caramelized onions, and In-N-Out spread, they become wonderful. In this case, replacing the original soggy fries with crisp frozen fries is definitely an upgrade. Spread is a straightforward burger sauce made from mayo, ketchup, relish, a little sugar, and a little vinegar. Here, the soft, sweet, and jammy onions are the real stars. When you serve the fries as soon as they are through cooking, the cheese will melt because of the remaining heat from the fries and the onions.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ pound ground beef
- ½ pound bulk Italian sausage
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 2 tablespoons brown sugar
- 1 tablespoon red pepper flakes, or to taste
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 (14.5 ounce) can diced tomatoes
- 1 (12 ounce) can tomato paste
- 2 eggs
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- 3 large zucchini, trimmed
- 2 cups shredded mozzarella cheese, divided
- 2 tablespoons grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Cook and stir ground beef, Italian sausage, onion, and garlic in a large skillet over medium heat until the meat is crumbly and no longer pink, about 10 minutes. Drain grease and stir basil, oregano, brown sugar, red pepper flakes, 1 teaspoon salt, black pepper, tomatoes, and tomato paste into the meat. Bring to a boil, reduce heat to low, and simmer meat sauce for 30 minutes. Stir occasionally.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
- Mix eggs, ricotta cheese, 1 cup Parmesan cheese, parsley, and 1 teaspoon salt in a bowl until thoroughly combined. Pare several slices of skin lengthwise from zucchini, alternating with strips of remaining skin. Cut zucchini into long strips to resemble lasagna noodles. Discard seedy middle strips.
- Place 1/3 of the zucchini strips into bottom of the prepared baking dish, filling in any gaps with scrap pieces of zucchini. Spread half the ricotta mixture over zucchini; spread 1 cup of mozzarella cheese over ricotta mixture; spread 1/3 of the meat sauce over mozzarella cheese. Repeat layers once more, layering 1/3 of zucchini strips, remaining half of the ricotta mixture, 1 more cup of mozzarella cheese, and 1/3 of the meat sauce. Make a third layer of remaining zucchini strips, remaining meat sauce, and 2 tablespoons Parmesan cheese sprinkled on top.
- Bake in the preheated oven until lasagna is bubbling and top is browned, about 1 hour. If top is browning too quickly, cover dish with aluminum foil during last 15 minutes of baking time. Spread 1 cup mozzarella cheese on top of the casserole and bake until mozzarella cheese topping is melted, 5 to 10 more minutes. Let casserole stand 10 minutes before serving.
Nutrition Facts
| Calories | 386 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 4 g |
| Protein | 29 g |
| Saturated Fat | 10 g |
| Sodium | 1712 mg |
| Sugars | 14 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
We loved it! We had 10 for dinner and everyone loved it! While it was a lot of work, my husband was the sous chef and the two of us had fun together making it. It is going to become something we make often!
Easy to follow recipe with amazing results. I loved this dish. Full of flavor and healthy as well.
Now I know what to do with Zucchini! This was delicious!
Very tasty! It did take awhile to sliced everything up, but we had an 19″ zucchini from our garden, so we had much to work on. The combination of cheeses worked out well. Works well on our Keto diet by eliminating the pasta. No reason while it wouldn’t work with squash too.
Made it without the beef – just bulk pork sausage and cottage cheese instead of Ricotta but delish. Added basil fresh from the plant.
Excellent recipe. I used all herbs from my garden.
Thaught it was very good simple to make but had to use a second dish one wasn’t enough
Loved this recipe. It is a tedious process slicing the zucchini but it was a perfect end to my gigantic zucchini that I missed picking when it was smaller than a baseball bat. It was delicious. Followed recipe til the end when my dog ate the parmesan for the topping off the counter. just used mozzarella and it was really, really good.
I made it but I used what I had on hand and made some substitutions: vegan cheese for some of the parmesan; a shaved blend of packaged asiago/parmesan/romano for some of the parmesan; augmented the tomatoes with tomato sauce (I didn’t have enough diced tomatoes) but left everything else the same. Oh–I forgot to put in the spinach instead of the parsley and left both out completely. Still, the taste was very good and it made enough for me to save half and freeze. Also, I had four zucchini, each about 9 inches long and 2 inches in diameter. I sliced all of them on my mandolin to about 1/8 inches (plus a bit) and didn’t use them all in the lasagna. So, I fried the rest up with butter and vegetable flavoring and ate it separate. It was all good! My husband even said: “You can’t even tell it’s not real noodles.” LOL.
I used just the hot sausage instead of doing half
Phenomenal recipe! I used ingredients as instructed…had the thick shavings of parmesan. Awesome rich flavors. And I used Bartoli marinara with chunky veggies. I didn’t eliminate the seeds from the zuccini, as mine were smaller and had small seeds. The key to good cutting and soft zuccini when eating is slicing them very thin. My strips weren’t long, as it was hard to cut, but short pieces actually made it easier to serve. I’ll use this again. Didn’t miss the pasta. Did I just say that??
This recipe is great! This is a good way to use up those extra large zucchini that hide in the garden. I didn’t have sausage so just used a whole lb of hamburger. The hardest part was slicing the zucchini lengthwise. Next time I’ll just slice normally and layer them that way. I think I like this better than regular lasagna!
We used crumbled pork sausage instead of beef and added a few more veggies, but all-in-all it was delicious. My 3 & 5 yr old kids ate the whole thing (and then we told them it was zucchini and not noodles). Great dish, will definitely make again. Especially if my garden creates those massive zucchini again. Thanks for sharing.
Followed the recipe and it came out great!!
This turned out fabulous!! I did prebake the sliced zucchini at 350 for ten minutes and added fresh spinach on top of the sauce and it turned out great. I also used the big zucchini that get lost in the garden which made for good size ‘noodles’ and good flavor. Would make again.
I did use 1 lb of both ground beef and hot ground sausage. As per other suggestions, ended up using my food processor to slice 5-6 medium zucchini and added a can of stewed tomatoes. My family loved this recipe. They did not even miss the noodles. So good!
I made it. I didn’t have ricotta. So I used a brick of cream cheese. I will follow the recipe next time. The family ate all . No complaints. I was surprised how firm it was. Good Keto recipe
Excellent. I cut the zucchini slices thin and then doubled them in a pattern. I did not need to pre-bake the zucchini slices. I doubled the meat using half ground beef and half turkey sausage. It was very good! The only thing different I would do is halve the red pepper flakes, but it was fine. I will be making again for sure!
Followed the recipe as is and it was absolutely fantastic. Don’t see any need to buy lasagna noodles any more. This is a definite keeper and I will make again for sure!
I found this recipe when I was looking for a lasagna I could serve a diabetic. I doubled up on the meats for a little meatier sauce and my husband loves it. Now when I do make it, I make extra ones, and freeze them, to use up all the extra zucchini and always have a premade meal on hand.
This was excellent. I used a 28 ounce can of crushed tomatoes instead of 14. Loved the flavor of the sauce. Eggplant slices replaced the zuchinni. Added extra veggies into the layers baby portabellas, fresh spinach and sliced yellow squash. This recipe was a pleasent surprise! Will definitely make again.