By Georgia Thies
Clean-Out-the-Fridge Zucchini Lasagna
18 steps
Prep:1hCook:1h
Updated at: Thu, 17 Aug 2023 04:49:11 GMT
Nutrition balance score
Good
Glycemic Index
33
Low
Glycemic Load
5
Low
Nutrition per serving
Calories286.2 kcal (14%)
Total Fat16.6 g (24%)
Carbs13.8 g (5%)
Sugars7 g (8%)
Protein21.3 g (43%)
Sodium424.6 mg (21%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Thinly slice the zucchini, lightly salt, and press between 2 cutting boards to drain any excess liquid.
Meat sauce
Step 2
Pulse carrots, celery, cauliflower, and half of garlic in a food processor.
Step 3
Cook cherry tomatoes and pureed tomatoes until soft.
Step 4
Add carrot mixture and cook until everything is soft.
Step 5
Use a stick blender until sauce is smooth.
Step 6
Meanwhile, thinly slice the shallot and dice or press remaining garlic. Saute until fragrant and beginning to brown.
Step 7
Add ground beef and brown.
Step 8
Dice the bell pepper and add to the ground beef. Cook until beginning to soften.
Step 9
Add the tomato sauce and cook until combined. Season to taste with salt and pepper (and whatever else sounds good - I like paprika and cumin).
Cheese
Step 10
Add egg and parsley to cottage cheese. Combine with a stick blender.
Step 11
Grate or pulse parmesan cheese.
Assemble and Cook
Step 12
Spread 1/2 of the meat sauce into the bottom of prepared pan.
Step 13
Layer 1/2 the zucchini slices, 1/2 the cottage cheese mixture, all of the basil, and 1/2 the parmesan cheese.
Step 14
Repeat by layering the remaining meat sauce, zucchini slices, cottage cheese mixture, and parmesan cheese.
Step 15
Cover with foil and bake at 325° F for 45 minutes.
Step 16
Remove foil, increase temperature to 350° F, and cook for 15 more minutes.
Step 17
Let stand for 5 minutes before serving.
Step 18
The lasagna can be assembled a day ahead and refrigerated until ready to bake. You may need to lengthen baking time.
Notes
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Makes leftovers
