Zuchinni and ground beef lasagna


This variation of the traditional recipe with zucchini has a little more vegetable input. Lasagna is a great dish for the cooler days.


3 zucchini (small, thinly sliced)
1 lb beef (ground beef)
8 oz cheese (ricotta cheese)
1 egg
2 T cheese (Parmesan)
1 T parsley (dried)
1 cn sauce (prepared spaghetti sauce, 16 oz can)
8 oz cheese (shredded mozzarella)


  1. Brown ground beef. Drain.
  2. Slice zucchini thin - food processor works well - and place on paper towels to absorb moisture.
  3. Mix ricotta, Parmesan cheese, dried parsley, 1/4 cup shredded mozzarella and the beaten egg.
  4. Spread a thin layer spaghetti sauce on 9x12 pan, add a layer of zucchini overlapping, sprinkle ground beef over zucchini, spread ricotta mixture over beef.
  5. Layer zucchini over ricotta, cover with spaghetti sauce and top with remaining mozzarlla cheese.
  6. Bake 350°F degrees for 1 hour.


Recipe from Bette, one of the entries for the All Foods Natural ground beef recipe competition.

6 servings
Preparation time
Cooking time
Total time
1 hour, 25 minutes