Sometimes, the world just needs more veggies. That’s our solution here, anyway! We can never give up eating Lasagna, it’s a classic! But, we thought we’d make a veggie-packed version using zucchini instead of noodles for the days we all want to indulge a little less.
Preheat the oven to 375 degrees. Begin by browning the meat. Heat a large skillet over medium heat with oil. Add the meat and saute until cooked. Pour onto a plate lined with a paper towel to drain any excess fat.
Next, add the onion to the pan. Saute until translucent and add the garlic, seasoning, salt and pepper. Saute for 1 addional minute and add the tomato sauce and paste.
Return the meat back to the pan, and bring to a slow boil. Reduce the heat to medium and simmer for 5 minutes, or so.
While the sauce simmers, slice the zucchini lengthwise into 1/8 inch thick slices. Lay one layer down flat in the bottom of a lasagna pan, or baking dish.
Remove the sauce from the heat. Spoon 1/3 of the ricotta mixture onto the zucchini. Follow that with 1/3 of the sauce. Top with 1/3 of the grated cheese. Repeat 2 more times until all of the layers have been formed.
Cover the pan with foil and place in the oven for 30 minutes. Remove the foil and bake for an additional 10-15 or until the top of the lasagna is bubbling and slightly browned.
Allie McDonald is the founder, content creator and recipe developer behind Miss Allie's Kitchen. When she isn't snapping away snazzy pictures of her drool-worthy healthy creations, you can find her planning the next addition to her cowgirl boot collection!