Zucchini Lasagna

November 21, 2014

Serves 6

Cook time: 60 minutes
Fat Loss Code: 1

2 large zucchini cut lengthwise into ½-inch thick slices
1 Tablespoon olive oil
1 teaspoon sea salt
1 ½ pound ground beef
2 cups canned chopped tomatoes
2 cups tomato sauce
2 cloves garlic, minced
½ cup crumbled feta cheese, divided
4 ounces shredded mozzarella

Preheat oven to 400°F. Place zucchini slices on baking sheet and drizzle with olive
oil; sprinkle with salt. Bake 15 minutes to soften. Meanwhile, brown ground beef
in large skillet over medium-high heat. Add canned tomatoes and garlic; reduce
heat and simmer. Remove zucchini from oven. Spread ⅓ meat sauce on bottom of
a 9x9” baking dish. Layer half zucchini slices, feta cheese, and ½ remaining meat
sauce. Repeat layers once more. Top with mozzarella cheese. Bake 30 minutes.
Allow lasagna to cool 10 minutes before slicing.




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