This summer, our vegetable garden has been providing us with a bounty of veggies: specifically zucchini and we’ve been trying to use it in fun new ways instead of the usual zucchini bread or fritters (though they are delish!). We decided to create a healthier spin on ever favorite veggie lasagna by substituting pasta with our garden bounty!
As vegetarians, we’re always looking to up the protein content in our meals so we tried Beyond Meat’s ground beef. It has a great texture without having an overly “meaty” taste! All the flavor of your favorite lasagna with none of the carbs – win win right?
Tips & Tricks
- We find that the zucchini cut into rounds allows for better layering than cutting them lengthwise – if you have a mandolin, that will allow you to get thinner slices but you can use a ceramic knife
- If you like a “drier” lasagna, sprinkle the zucchini rounds with salt and let rest for 20 min to allow water to leach, we like having the extra saucy liquid to sop up with bread!
- Prep time: 15 minutes
- Cook time: 50 minutes
- Yield: 6 entree servings
- 1 large zucchini cut into 1 inch rounds
- 1 pack Beyond Meat ground beef
- 1/2 white onion diced
- 1 jalapeño de seeded diced
- 1/2 pack frozen spinach
- 1 tsp crushed garlic
- 1 jar marinara sauce (we used Rao’s)
- 1 jar ricotta cheese
- Shredded mozzarella
- Crumble and cook ground beef in a pan with some oil – cook for 10-15 min on medium heat and set aside
- In the same pan, sauté onions, jalapeños, garlic, paprika and salt/pepper and cook until translucent ~10 min
- Add frozen spinach and cook on medium heat until wilted and water has evaporated
- To assemble lasagna, start with a layer of tomato sauce
- Place sliced zucchini without overlapping and cover with more tomato sauce
- Sprinkle with crumbled beef, spinach and dollops of ricotta
- Make two more layers alternating zucchini, tomato sauce and filling finishing with zucchini and tomato sauce
- Sprinkle mozzarella cheese and bake uncovered for 30 min at 350F
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