Beef & Zucchini Noodle Lasagna

Ingredients:

• 3 large zucchini, cut into 1/4-inch lengthwise slices
• 1 cup diced onion
• 3 garlic cloves, minced
• 3/4 lb. lean ground beef
• 1 (14 1/2 oz.) can crushed tomatoes
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/2 tsp. dried parsley
• 3/4 cup part-skim ricotta cheese
• 1 large egg
• 3 tbsp. grated Parmesan cheese
• 1 cup shredded part-skim mozzarella cheese

Makes 6 Serves (1 cup per serving)

1. Preheat oven to 400 F. Spray a 9-inch baking dish or casserole dish with nonstick spray. Spray large rimmed baking sheet with nonstick spray.
2. Place zucchini on prepared baking sheet and spray with nonstick spray; bake 10 minutes. With tongs, carefully turn zucchini over; bake until just tender, about 10 minutes longer. Let cool slightly.
3. Reduce oven temperature to 350 F.
4. Meanwhile, cook onion, garlic and beef in a large skillet over medium heat, breaking it apart with a wooden spoon, until browned, about 5 minutes. Add tomatoes, 1/4 teaspoon of the salt, 1/8 teaspoon of pepper; cook until slightly thickened, about 7 minutes longer.
5. Stir together ricotta, egg, herbs, 1 tablespoon of Parmesan, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl until blended well.
6. Spread 1/3 cup of tomato-meat sauce in prepared baking dish. Arrange half of zucchini on top of sauce, filling in any spaces with extra pieces of zucchini. Spoon half of remaining tomato-meat sauce over zucchini and dollop with half of ricotta mixture, spacing dollops evenly. Sprinkle with 1/2 cup of mozzarella. Repeat with remaining zucchini, tomato-meat sauce, ricotta mixture, 1/2 cup mozzarella, and 2 tablespoons Parmesan.
7. Bake until bubbly, 30-35 minutes. Let stand 10 minutes before cutting into 6 portions.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. It's a different take on the typical lasagna because it's gluten free. Lasagna is usually made with noodles but the noodles have been replaced with zucchini. This lasagna is very tasty despite being gluten free. I added onions, minced garlic and Italian herbs for a more authentic Italian taste and it worked. You can also use cottage cheese in place of the ricotta and the lasagna will still be tasty.