Lasagna Without the Pasta #shorts

By Natasha's Kitchen · 60 min

Ingredients

Instructions

1. Preheat a grill, grill pan, or large skillet to medium-high. Cut the zucchini into 1/4-inch slices (or rings), discarding the ends. Brush both sides lightly with olive oil and season all over with about 2 tsp salt and ½ tsp pepper. Grill 2 minutes per side until crisp-tender.
2. Preheat the oven to 375°F. Heat 1 Tbsp olive oil and the ground beef in a deep saucepan or Dutch oven over medium-high heat. Break up and brown for about 5 minutes. Drain all but 2 Tbsp of fat.
3. Add the diced onion and cook 5 minutes, then add the minced garlic and cook 1 minute more.
4. Add the marinara, half of the basil or parsley, 1 tsp fine sea salt, and ½ tsp pepper. Simmer uncovered for 10 minutes, stirring now and then. Adjust seasoning and remove from the heat.
5. In a bowl, mix 1 cup mozzarella, the ricotta, 1 cup parmesan, the egg, the remaining basil or parsley, and ½ tsp fine sea salt until combined.
6. In a 9x13 dish, spread ½ cup meat sauce on the bottom. Layer zucchini, meat sauce, mozzarella, and spoonfuls of the cheese mixture, repeating until you have 3 layers of zucchini. Divide the sauces and mozzarella evenly between layers.
7. Poke 9–12 toothpicks across the surface, cover with foil, and bake at 375°F for 40–45 minutes. Remove the foil and broil 3–4 minutes until golden on top.
8. Rest for 15 minutes before slicing. Garnish with basil or parsley if desired.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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GarlicOnionEggCheeseParmesan cheeseMozzarella cheeseGround beefZucchini