Zucchini Noodle Lasagna
We love a noodle-y lasagna as much as the next guy, but sometimes you’re trying to chill out on the carbs, or make food for a friend who doesn’t do gluten, or just eat more veggies. So delicious, so easy, so here for you on the days you want comfort food, minus the carbs.
Use Creamy Basil or 10 Veggie Not Just Pasta Sauce
1 tsp onion powder
4 sliced vertically, ⅛ inch thick (about 2 lbs)
1 tsp + 2 T evoo, divided
1 lb. 93% lean ground beef
1/4 tsp red pepper flakes
1 tsp oregano
2 jars not just pasta sauce
1 cup ricotta cheese
2 cups shredded mozzarella cheese
Salt & pepper, to taste
Place the zucchini slices on a paper towel-lined plate and sprinkle with salt. Let stand for 5 minutes..
- Wipe any excess moisture released from the zucchini after 5 minutes and place on a foil-lined baking sheet. Broil 6 inches from the heating element for 8 minutes, flipping halfway through. Heat the oven to 350 when zucchini is done..
- Meanwhile, in a 12-inch skillet, heat the oil over medium-high until shimmering. Add the ground beef, red pepper flakes, oregano, and onion powder and cook, breaking the meat into small chunks until beginning to brown, about 8 minutes. Add the not just pasta sauce, bring to a simmer and cook until slightly thickened, 3-5 minutes. While the sauce thickens, in a medium bowl, mix the ricotta, egg, and 2 tablespoons olive oil. Season with salt and pepper and set aside.
- Spread 1 cup meat sauce on the bottom of a 9 x 13 baking dish, top with 6 zucchini slices, ½ cup ricotta mixture, another 1 cup meat sauce, and ½ cup mozzarella cheese. Repeat one more time. Add a final layer of zucchini and remaining 1 cup mozzarella. Cover with foil, and bake for 30 minutes. Remove the foil, and bake for another 5 minutes. Let cool for 5 minutes before serving.