Sunday, 7 September 2014

Zucchini Lasagna / Normal Lasagna Combo

I have been trying to eat healthier and lose some weight to get in shape for summer and MrBehomeforT is quite happy to join me, but he refuses to cut the carbs. Us girls often find it easier to lose weight when we eat less carbs but MrBehomeforT is a massive carb fan and he needs the energy as he has quite an active job. 

After finding this Zucchini Lasagna recipe from Skinny Taste, I decided to make a man friendly version of it (without the zucchini but with lasagna sheets). Easy, effective and cheap. No need to cook two different versions of the lasagna, but just replace the zucchini with pasta sheets on one half of the dish. Easy! 


  • 1 lb 93% lean beef
  • 3 cloves garlic
  • 1/2 onion
  • 1 tsp olive oil
  • salt and pepper
  • 28 oz can crushed tomatoes
  • 2 tbsp chopped fresh basil
  • 3 medium zucchini, sliced 1/8" thick
  • 15 oz part-skim ricotta
  • 16 oz part-skin mozzarella cheese, shredded (Sargento)
  • 1/4 cup Parmigiano Reggiano
  • 1 large egg

The Recipe

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onion about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmeron low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture. You can also skip this step if you are lazy or do not have enough time. However, by grilling the zucchini you do get more taste.

Preheat oven to 180 degrees.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well. 

In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil

Bake 45 minutes covered at 190 degrees, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.

I hope you will enjoy this lasagna and remember, if you make a big batch of it you have your lunch for the next two days sorted! 

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