Zucchini Lasagna Recipe That’s Not Watery!

Zucchini Lasagna (That’s Not Watery)!

Original recipe: Lisa Bryan, downshiftology.com

This super moist paleo chocolate zucchini bread recipe is made with almond flour, tapioca flour coconut flour, and cacao powder. It’s gluten-free, grain-free, dairy-free, and extremely rich!

INGREDIENTS:

• 4 large zucchini
• 2 pounds ground beef
• 24 ounces pasta sauce
• 15 oz ricotta cheese
• 1 cup shredded parmesan Reggiano
• 1 1/2 cups mozzarella
• 1 egg
• salt and pepper
• small handful of fresh parsley and basil chopped

DIRECTIONS:

1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Slice the zucchini lengthwise into thin slices, as thin or thick as you’d like. Set aside.
3. Add the ground beef to a large pan over medium-high heat. Finely break down the ground beef with a spatula and pan fry it until browned and no longer pink.
4. Pour the pasta sauce on top of the ground beef (remember to reserve 1/2 cup) and stir together, then remove from heat.
5. In a medium bowl, make the ricotta mix by stirring together the ricotta cheese, parmesan, egg, salt, and pepper.
6. Spread 1/2 cup of pasta sauce onto the bottom of your 9×13-inch casserole dish.
7. Add your zucchini slices on top of the pasta sauce. They can overlap or you can place them side-by-side.
8. Top the zucchini with 1/2 of the bolognese sauce, and evenly spread 1/2 the ricotta mix on top of that.
9. Add 1/2 cup of grated mozzarella on top of the ricotta, along with a sprinkle of chopped parsley and basil.
10. Repeat these layers one more time.
11. Top the lasagna with a final layer of zucchini slices, a sprinkle of chopped parsley and basil, and 1/2 cup mozzarella cheese.
12. Place the lasagna in the oven and cook for 40-45 minutes. Broil for a couple of minutes to get a nice golden top.
13. Garnish with whole basil leaves and serve.