During the week, it seems like I am getting out of work, sprinting to the house, walking the dogs, going to the grocery store, making dinner, showering and then its midnight and I have to hustle into bed. But it doesn’t have to be that way. One thing that I have discovered helps me greatly during the week is to make a meal that I enjoy, and that leaves plenty of leftovers for other dinners, or lunches along the way. Try taking your sunday afternoon and dedicating it to making this easy, healthy, and delicious lasagna- and you will be eating easy throughout the week.
- 1.5 lb 90% lean beef
- 1 tablespoon chopped garlic
- salt and pepper
- 28 oz can tomato sauce of your choice
- 4 medium zucchini, sliced
- Two 15 oz containers of ricotta
- 16 oz mozzarella cheese, shredded
Turn the oven on to heat at 350 degrees. Slice zucchini lengthwise at 1/8 inch thick and place on your baking tray. Salt the face up side of the zucchini and let sit for three minutes. This process draws the moisture out of the zucchini, which helps to keep the slices from falling apart in the lasagna. After three minutes wipe the slices with a paper towel, flip the zucchini, and repeat the process with the remaining side. When complete pop the zucchini in the oven for three minutes per side.
In a pan brown the meat with your chopped garlic. Drain the grease, and let sit.
In a bowl mix your ricotta these and mozzarella together.
Now you layer the ingredients together. I prefer to start the bottom with a layer of zucchini noodles, followed by tomato sauce, meat and cheese. Repeat these layers until you have run out of ingredients, finishing off the top of the lasagna with a layer of cheese.
Now pop it into the oven, and let bake for 30-45 minutes. Cool and enjoy!