Ingredients
- 8-9 lasagna noodles broken in half (oven ready)
- 1 lb extra lean ground beef (can sub for ground turkey or pork)
- 1/2 onion diced
- 1 medium zucchini shredded and excess water squeezed out
- 1 tbsp italian seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 jar marinara (we love Rao's)
- 1/2 cup whole milk ricotta
- 1/2 cup mozzarella
Instructions
- In a large (deep) skillet over medium heat, cook the ground beef until browned. Add diced onion and shredded zucchini, cook until softened, about 3–4 minutes.
- Stir in Italian seasoning, garlic powder, salt, and pepper. Cook for another 2 minutes.
- Pour in the marinara sauce and stir.
- Break each lasagna noddle in 3 and top each piece with ricotta
- Add the ricotta noodles into the sauce, pressing them down so they’re mostly covered by the sauce
- You will need to move them around and continue to layer (ideally 3 layers)
- Add 1/2 cup of water
- Cover and let simmer on medium low heat for about 15 minutes, stirring occasionally, until the noodles are tender.
- Sprinkle with mozzarella
- Cover for another 2–3 minutes until the cheese is melted and bubbly.
- Remove from heat and let sit for a few minutes, especially if there's excess liquid, it will get absorbed by the noodles.
- Serve warm and enjoy!
Notes
- This yields in 4 large (adult) serving sizes. If you're having other side or feeding it to kids, the serving size could be anywhere from 4-6.
- If you don't like zucchini you can swap for shredded carrot OR remove completely. But I think it's a great way to sneak in some vegetables.
- You can also omit the ricotta and just let the noodles cook with the meat sauce. Then top the dish with lots of mozzarella.
Nutrition
Calories: 480kcalCarbohydrates: 45gProtein: 36gFat: 16gFiber: 4g