Nightshade and Zucchini Lasagna Recipe

Name: Nightshade and Zucchini Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 -3 garlic cloves, minced; 1 large sweet onion, chopped; 12 lb lean ground beef; 1 tablespoon dried greek oregano; 1 tablespoon fresh Italian parsley; 1 teaspoon salt; 1 fresh tomato, diced; ⅔ cup tomato paste; 1 teaspoon balsamic vinegar; 2 cups water; 1 egg, beaten; 1 large eggplant, vertically sliced; 1 -2 medium zucchini, vertically sliced; olive oil, to fry; 1 cup whole milk ricotta cheese; 1 tablespoon fresh Italian parsley; 1 egg, beaten; 4 ounces shredded parmesan cheese; 6 ounces fresh mozzarella cheese

Servings: persons

2 tablespoons olive oil
2 -3 garlic cloves, minced
1 large sweet onion, chopped
12 lb lean ground beef
1 tablespoon dried greek oregano
1 tablespoon fresh Italian parsley
1 teaspoon salt
1 fresh tomato, diced
⅔ cup tomato paste
1 teaspoon balsamic vinegar
2 cups water
1 egg, beaten
1 large eggplant, vertically sliced
1 -2 medium zucchini, vertically sliced
olive oil, to fry
1 cup whole milk ricotta cheese
1 tablespoon fresh Italian parsley
1 egg, beaten
4 ounces shredded parmesan cheese
6 ounces fresh mozzarella cheese

1
Preheat oven to 350 degrees.
2
Heat the olive oil and cook the garlic just until the oil is flavored.
3
Add the onions and cook till translucent.
4
Add the ground beef and cook till just brown.
5
Then add the oregano, parsley, salt, diced tomato, tomato paste, vinegar, and cook for approximately 3 minutes till heated through.
6
Add the 2 cups of water and allow the sauce to simmer and thicken, stirring occasionally, while preparing the ricotta and veggie layers.
7
To prepare the ricotta layer thoroughly mix together the ricotta, parsley, egg, and parmesan and set aside.
8
Fry the slices of eggplant and zuchinni in olive oil till soft.
9
Drain on paper towel if necessary.
10
The tomato sauce should have thickened by now.
11
Mix a tsp of the tomato sauce into the beaten egg to temper it, then mix the egg back into the sauce.
12
Assemble the lasagna starting with a layer of sauce, then veggies, then ricotta mixture, and repeat.
13
Finish with the mozzarella.
14
Bake in the oven till top is a bit brown and bubbly, approximately 30-45 minutes.
15
Allow to cool at least 10 minutes before serving.
16
As with all lasagna, this will be better after refrigeration and re-heating.

3992

kcal

Calories

302

Fat

Carbs

267

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 -3 garlic cloves, minced, 1 large sweet onion, chopped, 12 lb lean ground beef, and more.

Yes, Nightshade and Zucchini Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nightshade and Zucchini Lasagna

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