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Healthy Ground Beef Zucchini Lasagna
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Ingredients
▢
1
tablespoon
extra virgin olive oil
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1
medium red onion
diced
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1
tablespoon
crushed garlic
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1.5
pounds
93% lean ground beef
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1
tablespoon
dry oregano
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Salt and pepper to taste
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2
14.5 ounce can diced, no salt added tomatoes
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1
14.5 ounce can tomato sauce, no salt added
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1
6-ounce can tomato paste
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1
cup
of basil leaves
sliced
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1/2
cup
2% milk
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1
bag
10 ounces sliced Baby Bella mushrooms
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1
medium red bell pepper
chunks
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6
ounces
tricolor baby carrots
cut into chunks
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2 12-
inch
celery sticks
diced
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1
box oven ready lasagna noodle
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4 8-
inch
zucchini’s
cut into ¼ inch slices
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5
cup
part-skim shredded mozzarella cheese
divided
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1
cup
shredded parmesan cheese
Instructions
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Preheat the oven to 400 degrees.
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Heat up the oil in a large deep skillet. Saute the onion and garlic for about minutes.
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Add the ground beef and cook for about 5 minutes. Add the oregano and salt and pepper to taste.
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Add all the canned tomato products and basil and cook for another 5-7 minutes.
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In the meantime blend the milk, mushrooms, bell pepper, and celery in a blender.
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Add the veggie blend mixture to the skillet and mix well. Cook for another 10 min.
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Cover the bottom of a 9x13-inch baking dish with tomato sauce.
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Lay the lasagna noodle slices in the dish, followed by the meat veggie sauce.
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Add on top two cups of mozzarella.
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Lay zucchini slices in the dish, followed by the meat veggie sauce.
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Add on top two cups of mozzarella.
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Lay the lasagna noodle slices on top.
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Add 1 cup mozzarella and the parmesan cheese on top .
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Cover with aluminum foil and bake for 45 min.
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Uncover and put back to bake for another 15 min.
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