This pizza has a buttery ricotta cheese sauce and is topped with chicken breast, broccoli, and mushrooms.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 3 large zucchini
- salt to taste
- 1 ½ pounds ground beef
- ¼ cup olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 (29 ounce) can tomato sauce
- 1 ½ tablespoons red wine vinegar
- 1 teaspoon parsley flakes
- ½ teaspoon garlic paste
- ½ teaspoon basil paste
- ½ teaspoon onion powder
- ½ teaspoon red pepper flakes
- 2 (15 ounce) containers whole-milk ricotta cheese
- 1 tablespoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 ounces shredded mozzarella cheese
- cooking spray
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Use a vegetable peeler to create long, thin slices of zucchini, avoiding the seedy center. Lay slices on paper towels and sprinkle lightly with salt. Let sit at least 15 minutes.
- Place ground beef in a skillet over medium heat; add olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add tomato sauce, vinegar, 1 teaspoon parsley, garlic paste, basil paste, onion powder, and red pepper flakes. Cover skillet, reduce heat, and simmer sauce 15 minutes.
- Mix ricotta cheese, 1 tablespoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl.
- Layer 1/3 of the sauce into a 9×13-inch glass baking dish. Add 1/2 the sliced zucchini and 1/2 the ricotta cheese mixture. Repeat layering another 1/3 of the sauce, remaining zucchini, remaining ricotta mixture, and remaining sauce. Top with mozzarella cheese. Coat a sheet of aluminum foil with cooking spray and cover lasagna with it, oiled-side down.
- Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until bubbly and browned, 5 to 10 minutes more.
Nutrition Facts
| Calories | 321 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 2 g |
| Protein | 24 g |
| Saturated Fat | 9 g |
| Sodium | 820 mg |
| Sugars | 5 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
the photo for this does not do it justice. Mine came out formed like a lasagne and tasted great. Followed the recipe exactly. Only complaint from family are the serving sizes are small
My family loved it!! Will make it again!
Really good. Really try to dry the zucchini strips and do avoid the seeds. I increased the garlic and basil paste. This is my go to sauce.
Delicious