Beef and Zucchini “Noodle” Lasagna

Name: Beef and Zucchini "Noodle" Lasagna
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: Ground Beef; pasta sauce; ground red pepper; ricotta cheese; reduced-fat mozzarella cheese; Parmesan cheese; egg; zucchini

1 HRS 30 MINS

Time to Cook

6

Servings

8

Ingredients

Cook Mode

Ingredients

1 pound Ground Beef (93% lean or leaner)
1 jar (24 to 26 ounces) pasta sauce
1/4 teaspoon ground red pepper
1 container (15 ounces) reduced-fat ricotta cheese
1 cup shredded reduced-fat mozzarella cheese
3 tablespoons shredded Parmesan cheese
2 egg whites or 1 large egg, beaten
2 medium zucchini (about 7 ounces each), cut diagonally crosswise into 1/4-inch thick slices

Preparation

Step 1

Preheat oven to 375°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove skillet from heat; stir in pasta sauce and red pepper.

Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Step 2

Meanwhile, combine ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese and egg whites in medium bowl.
Step 3

Spread one third of beef mixture in bottom of 13 x 9-inch baking dish. Top with half of zucchini slices in single layer. Spread half of ricotta mixture over zucchini. Repeat layers with another third of beef mixture, remaining zucchini slices and remaining ricotta mixture. Top with remaining beef mixture. Sprinkle with remaining 1/2 cup mozzarella cheese.
Step 4

Bake, uncovered, in 375°F oven 45 to 50 minutes or until zucchini is tender and cheese is golden brown. Let stand 10 to 15 minutes before serving.

Nutrition Information

Nutrition information per serving, using 24 oz Classico sauce: 316 Calories; 117 Calories from fat; 13g Total Fat (6 g Saturated Fat; 2 g Monounsaturated Fat;) 80 mg Cholesterol; 588 mg Sodium; 16 g Total Carbohydrate; 2.4 g Dietary Fiber; 32 g Protein; 3.4 mg Iron; 4.9 mg NE Niacin; 0.4 mg Vitamin B₆; 1.6 mcg Vitamin B₁₂; 4.3 mg Zinc; 14.8 mcg Selenium; 59.3 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

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