Minutes Prep time: 80
Minutes Total time: 30
Servings: 6
Difficulty: Intermediate
PAM® Olive Oil No-Stick Cooking Spray
1 pound ground sirloin beef (90% lean), lean ground pork or ground turkey
1 small yellow onion, chopped
1/4 teaspoon crushed red pepper flakes
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
1 can (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano
1-1/2 teaspoons dried Italian seasoning
1-1/2 teaspoons kosher salt, divided
1 teaspoon granulated sugar
1/4 teaspoon ground black pepper
2 medium zucchini (1 to 1-1/2 pounds)
1 container (15 oz each) whole milk ricotta cheese
1/2 cup grated Parmesan cheese, divided
1 egg
2 tablespoons chopped fresh basil or Italian parsley
1 cup shredded whole milk mozzarella cheese
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 402 mg | 40% |
| Carbohydrate | 15 g | 5% |
| Cholesterol | 131 mg | 44% |
| Total Fat | 20 g | 31% |
| Iron | 4 mg | 20% |
| Calories | 364 kcal | 18% |
| Sodium | 1165 mg | 49% |
| Protein | 30 g | 60% |
| Saturated Fat | 10 g | 52% |
| Sugars | 5 g | 1% |
| Vitamin C | 14 mg | 23% |
Spray large skillet with cooking spray and heat over medium heat. Add ground meat and onion to pan and cook until crumbled and brown, about 8 minutes. Stir in garlic and red pepper flakes. Drain (if needed) and return to pan.
Stir in drained tomatoes, tomato sauce, Italian seasoning, sugar, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat to medium-low and simmer until sauce is thickened, 20 to 25 minutes.
Spray 8-inch square baking dish with cooking spray. Preheat oven to 400°F.
Slice zucchini lengthwise into 1/8-inch thick slices, this is easiest to do with a mandoline, but you can also slice with a knife. If you lay your zucchini out on an 13x18-inch baking sheet and it is covered completely, you know you will have enough for your layers. Season zucchini on both sides with 1 teaspoon salt. Let the zucchini sit for about 15 minutes while the sauce simmers. Pat zucchini dry on both sides. Bake 5 minutes. Remove from oven and let cool.
Stir together ricotta, 1/4-cup Parmesan cheese, egg and basil or parsley in small bowl.
Spread a couple tablespoons of sauce on the bottom of the baking dish. Cover sauce with a layer of zucchini. Spread one third of the sauce on top of zucchini and dollop half of the ricotta over the sauce. Repeat the layers.
Top the second layer of ricotta with remaining zucchini and spread remaining sauce over zucchini. Place on baking sheet. Bake 20 minutes, until sauce is bubbling.
Sprinkle mozzarella and remaining 1/4-cup parmesan cheese over lasagna and continue baking until cheese is lightly browned, 12 to 15 minutes. Let zucchini lasagna stand at least 10 minutes before cutting with a sharp knife and serving.
Low Carb Zucchini Lasagna
