Zucchini Lasagna for the Vegetarian and Carnivore
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
A tasty weeknight dinner that's easy and good for the whole family.
  • 4 medium zucchini
  • 2 jars of Bertoli rustic cut pasta sauce
  • 1½ cups of part skim ricotta cheese
  • 3 oz of shaved parmesan cheese
  • 10 - 12 cherry tomatoes (sliced in half)
  • ½ of a medium yellow onion (chopped)
  • table salt
  • Splash of EVOO
  • ½ pound of ground beef - organic and humanely raised, look for certification on package
  • 8 oz of shredded mozzerella cheese
  • 3 oz of spinach
  1. Slice the zucchini to ⅛ inch pieces and lay to the side for 10 minutes after salting lightly (this will remove some of the water content)
  2. Use a large pan and brown the slices of zucchini for a few minutes on each side to finish getting out as much water as possible.
  3. Set the zucchini to the side on a paper towel for another 10 min.
  4. Using the same pan, brown the onions. As they start to turn brown, add in tomatoes.
  5. Spray your baking dish and then lay out ½ of the zucchini to nicely cover the bottom
  6. Remove the onions and tomatoes, set aside
  7. Using the same pan again, add a touch of Extra Virgin Olive Oil and brown and crumble your meat
  8. Now, add ¾ of the Bertoli Sauce over the first layer of Zucchini
  9. Spread the spinach over to cover
  10. On top of that, spread out the onions and tomatoes, add the hamburger meat only to one half
  11. Mix together ricotta and Parmesan and dollop the mix, getting over as much as possible (there will be gaps, don't worry it will melt down)
  12. Add the rest of the zucchini covering as much as possible, top with another cup or so (to your taste) of sauce and then top with mozzarella cheese
  13. Bake at 375 for 40 - 50 min. - Watch for the top to get golden and then set aside to cool for 10
Recipe by B: Lifestyle at https://www.bbyjessandjenn.com/2017/12/17/zucchini-lasagna-for-the-vegetarian-and-carnivore/