Zucchini "lasagna" is a fresh take on the classic casserole! Tonight, vegetables are replacing noodles. You'll layer up zucchini with saucy beef ragu and melty cheese for a light weeknight lasagna.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
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Mozzarella Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Cut zucchini into 1/4-inch rounds. Roughly chop spinach.
Add zucchini, half the Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, until tender-crisp, 8-10 min. (NOTE: Zucchini will continue to cook in step 5.)
While zucchini roasts, heat a large oven-proof pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add remaining Italian Seasoning and cook, stirring often, until fragrant, 1 min.
Reduce heat to medium, then add garlic puree and crushed tomatoes to the with beef. Cook, stirring occasionally, until sauce is slightly thickened, 5-6 min. Stir in spinach until wilted, 1-2 min. Season with salt and pepper. Remove from heat, then transfer sauce to a large bowl.
Spread a third of the sauce in the bottom of the pan. (NOTE: For 4 ppl, assemble "lasagna" in a 9x13-inch baking dish.) Sprinkle a third of the cheese over sauce, then top with half the zucchini. Repeat layers, ending with cheese. Bake in the middle of the oven, until cheese melts and "lasagna" is warmed through, 6-8 min.
Let "lasagna" stand at least 5 min before serving. Divide "lasagna" between plates. Tear basil over top.