EASY ZUCCHINI LASAGNA

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Easy Zucchini Lasagna image

No-cook noodles save prep time for this lasagna recipe. Since these lasagna noodles will expand during baking, avoid overlapping them. The noodles will touch the sides of dish upon baking.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

1 pound ground beef
1/2 cup chopped onion
2 jars (24 ounces, one 14 ounces) spaghetti sauce
1 can (15 ounces) crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon fennel seed, crushed
1 teaspoon minced garlic
9 no-cook lasagna noodles
2 cups sliced zucchini
1 cup ricotta cheese
1 carton shredded Asiago cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, tomatoes, basil, oregano, fennel and garlic. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Spread 1-1/2 cups meat sauce in a greased 13x9-in. baking dish. Top with three noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the zucchini, 1/2 cup ricotta cheese and 1/2 cup Asiago cheese. Repeat layers. Top with remaining noodles, sauce and Asiago cheese., Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 485 calories, Fat 18g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 1088mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 6g fiber), Protein 33g protein.

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