Zucchini Lasagna Layered Cheese (Printable Version)
# What You’ll Need:
01 -
1 tablespoon olive oil
02 -
1 onion, diced
03 -
4 cloves garlic, minced
04 -
1 pound ground beef
05 -
1 teaspoon salt
06 -
½ teaspoon cinnamon
07 -
1 teaspoon dried oregano
08 -
2 bay leaves
09 -
1 can tomato sauce
10 -
3 large zucchini, thinly sliced
11 -
2 cups mushrooms, sliced
12 -
3 cups mozzarella cheese
13 -
1 ½ cups ricotta cheese
14 -
½ cup parmesan cheese
# Steps to Follow:
01 -
Heat the olive oil in a saucepan over medium-high heat.
02 -
Add the onion to the hot pan and sauté until tender and slightly translucent, then mix in the garlic and sauté until aromatic, about 30 seconds to 1 minute.
03 -
Add the ground beef and cook until browned.
04 -
Season the browned meat with salt, cinnamon, oregano, and bay leaves.
05 -
Stir in the tomato sauce and bring to a simmer. Remove from heat and set aside.
06 -
Grease your lasagna pan with olive oil and start by placing a layer of zucchini slices along the bottom. Add a layer of mushrooms and mozzarella cheese, followed by sauce and ricotta cheese. Add a second layer of zucchini slices, and finish with a sprinkling of parmesan and mozzarella cheeses.
07 -
Bake the zucchini lasagna at 375°F (190°C) for 40-50 minutes.
08 -
Top your homemade zucchini lasagna with more parmesan, and enjoy!
# Additional Notes:
01 -
Start baking with foil over the dish to prevent burning, then uncover in the last 10 minutes to let the top brown.
02 -
Allowing the zucchini lasagna to rest for 10-15 minutes after baking will help the layers set and make slicing easier.