Delicious Beef and Zucchini Lasagna Recipe

Ingredients:

• 1 pound ground beef
• 2 medium zucchinis, thinly sliced
• 1 can (28 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 2 cloves garlic, minced
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 lasagna noodles
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F/190°C.
2. In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
3. Add garlic to the skillet and cook for 1 minute until fragrant.
4. Add crushed tomatoes, tomato paste, basil, oregano, salt, and pepper to the skillet. Bring to a simmer and let cook for 10 minutes.
5. Cook lasagna noodles according to package directions.
6. Spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish.
7. Arrange a layer of cooked lasagna noodles on top of the sauce.
8. Add a layer of sliced zucchini on top of the noodles.
9. Spoon more meat sauce on top of the zucchini layer and sprinkle with shredded mozzarella cheese.
10. Add another layer of noodles and continue layering with zucchini, meat sauce, and mozzarella cheese until all ingredients are used up.
11. Sprinkle grated Parmesan cheese on top of the lasagna.
12. Cover the baking dish with aluminum foil and bake for 25 minutes.
13. Remove foil and bake for an additional 25 minutes until cheese is melted and bubbly.
14. Let the lasagna cool for a few minutes before serving.

The recipe starts with cooking the ground beef in a large skillet over medium heat. Make sure to drain excess fat before adding garlic to the skillet.

This recipe substitutes traditional lasagna noodles with thinly sliced zucchini for a healthier option. The zucchini adds a refreshing flavor and texture to the dish.

The final step is to sprinkle grated Parmesan cheese on top of the lasagna and bake it in the oven until cheese is melted and bubbly. Your mouth will water when you see the cheese bubbling on top of the lasagna.