Mini Zucchini Lasagna

Updated at: Thu, 17 Aug 2023 12:05:30 GMT

Step 1

Heat oven to 350 degrees F (177 degrees C).

Step 2

Slice zucchini lengthwise into very thin slices. Lay the zucchini strips on a long cutting board or tray and lightly sprinkle salt over them. Let the zucchini strips sit undisturbed for 10 minutes. After this time, dry the zucchini slices with a paper towel.

Step 3

To prepare the meat sauce, heat the olive oil in a medium-sized skillet over a medium heat. Add in the onions and cook for 2 minutes, stirring occasionally.

Step 4

Add in the minced garlic and cook, stirring occasionally for a minute more.

Step 5

Add the ground beef to the pan and sprinkle the Italian seasoning, salt, and pepper over the meat. Cook and stir the ground beef until meat is no longer pink.

Step 6

Stir in ½ cup of tomato sauce, reduce the heat to low and simmer the sauce for 3 minutes.

Step 7

Meanwhile, stir the ricotta and 2 tablespoons of the Parmesan cheese together in a small bowl. Set the bowl aside.

Step 8

To assemble the zucchini lasagna, spread 3 tablespoons of the sauce into the bottom of a lightly greased small baking dish. Line the bottom of the baking dish with slices of the zucchini.

Step 9

Top the zucchini with ½ of the meat sauce, followed by ½ of the Ricotta mixture, and ¼ of the shredded Mozzarella.

Step 10

Repeat by adding a second layer of zucchini slices, the meat sauce, Ricotta mixture, and ¼ cup of the Mozzarella.

Step 11

If you have room in your baking dish, top with a final layer of zucchini noodles, the remaining ¼ cup of tomato sauce, and the remaining cheeses. If you don't have room for the zucchini, top with only the remaining sauce and cheeses.

Step 12

Place in the oven and bake for 30 minutes or until cheese on top has melted.

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