Extraordinary Zucchini Lasagna With Beef In A Loaf Pan
This Extraordinary Zucchini Lasagna With Beef is gluten-free and Keto friendly. Definitely guilt-free comfort food!
Ingredients
½ pound ground beef (minced beef)
2 cups Marinara sauce (tomatoes, garlic, herbs, and onions - pasta sauce in southern hemisphere for Italian seafood dish) - I just bought a jar from Trader Joe’s!
1 large zucchini - we will chat on how to cut this in a moment
¾ cup ricotta cheese
¼ cup Parmesan cheese
1-2 tablespoon Italian herbs (oregano, rosemary, thyme, and sometimes basil and parsley) - I use a McCormick grinder, but if you don’t have that, I would suggest garlic powder, onion powder, oregano, and dried basil!
½ cup spinach- ¼ cup Parmesan cheese - for the top
Instructions
- First, brown the ground beef and drain the grease. I actually bought a whole pound and cooked it all but saved the other half for another recipe!
- Mix together the ricotta, Parmesan, and Italian seasonings in a small bowl.
- Next, slice the zucchini. If you want long slices, I would suggest using a mandolin. If you don’t have a mandolin, I would suggest cutting it into small rounds! It won’t exactly be “lasagna noodles”, but it still tastes like it!
- Then you may assemble! I started by spooning a little sauce on the bottom of a loaf pan. Then, I added zucchini, ricotta, meat, spinach, and then more sauce. Repeat until you’re out of ingredients! I would also suggest layering the zucchini fairly thick-otherwise they’re just floating around in there.
- Bake at 350°F for 35-40 minutes or until bubbly! Then, add the remaining Parmesan cheese to the top and pop it back in for another 5 minutes to melt. Just so you know, it’s a little…soupy. I think it’s because the zucchini has so much moisture in it. As long as the zucchini is cooked all the way through, it should be fine!
Notes
This was the perfect amount of lasagna for me! I ate it for dinner and lunch for a few days, and right as I was getting tired of it, I ran out.
This would be great for dinner for two, meal prep during the week, or for other single gals who just love to eat but don’t like to waste the better half of a 9×13 of lasagna!
This recipe is gluten-free and could be made vegetarian if you just left out the meat. Everyone wins!
What are your thoughts? Do you like seeing recipes for one or a few people? Let me know!
Nutrition
Calories: 645kcalCarbohydrates: 25gProtein: 43gFat: 43gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 147mgSodium: 1753mgPotassium: 1660mgFiber: 7gSugar: 13gVitamin A: 2746IUVitamin C: 48mgCalcium: 577mgIron: 7mg
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