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Zucchini Noodle Lasagna

Zucchini Noodle Lasagna

Rated 3.5 / 4
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We love indulging in Grandma’s lasagna every once in awhile, but this lighter zucchini noodle version is a dish you can enjoy any night of the week. Our version has all the cheesy, meaty flavor of the original, without that nap-inducing heaviness.

Tags:Gluten freeNut free
Allergens:Milk
Preparation Time
45 minutes
Cooking difficulty
Level 2
Ingredients 
serving 2 people
Ingredients
serving 2 people

10 ounce

Ground Beef

1 unit

Yellow Onion

2 clove

Garlic

2 unit

Zucchini

1 box

Crushed Tomatoes

2 ounce

Mozzarella Cheese

(ContainsMilk)

1 teaspoon

Dried Oregano

1 teaspoon

Chili Flakes

8 ounce

Ricotta Cheese

(ContainsMilk)

Not included in your delivery

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Values/ per serving
Energy (kJ)2506.216 kJ
Calories599 kcal
Fat31 g
Carbohydrate40 g
Dietary Fiber6 g
Protein47 g
Sodium753 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
Large Pan
InstructionsPDF
Instructions
1

Preheat oven to 425 degrees. Halve, peel, and finely dice the onion. Mince or grate the garlic. Using a vegetable peeler, shave the zucchinis into ribbons lengthwise, discarding the seedy cores.

2

Heat 1 tablespoonolive oil in a large pan over medium heat. Add the onion to the pan and cook, tossing, for 5 minutes, until softened. Add the garlic and chili flakes to the pan and cook 30 seconds, until fragrant. Season with salt and pepper. Add the ground beef to the pan and cook, breaking up the meat into pieces, until cooked through. Season with salt and pepper.

3

Stir the tomatoes and oregano into the pan and cook for 5 minutes, until bubbling. Season with salt and pepper.

4

Meanwhile, season the ricotta with salt and pepper.

5

Assemble the zucchini lasagna: in the bottom of a greased baking dish, place two layers of zucchini ribbons. Top with 1/3 the tomato mixture and 1/3 the ricotta. Repeat for two more layers, then sprinkle with the mozzarella.

6

Place in the oven for 20-25 minutes, until the zucchini has softened and cheese is bubbling. Cut into slices and enjoy!

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