Zucchini Lasagna II Recipe

Name: Zucchini Lasagna II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs ground beef; 34 lb ground Italian sausage; 3 tablespoons olive oil; 1 ½ cups coarse chopped mushrooms; 1 large onion, chopped; 2 garlic cloves, minced; 1 (14 1/2 ounce) can diced tomatoes; 1 (15 ounce) jar marinara sauce; 1 teaspoon salt; 1 teaspoon dried basil leaves, crushed; ½ teaspoon Italian herb seasoning; 24 ounces ricotta cheese; 2 cups shredded mozzarella cheese; 2 eggs, beaten; ¼ cup fresh parsley, chopped; 6 unpeeled zucchini, sliced lengthwise into thin slices (about 8-inch long)

Servings: persons

1 12 lbs ground beef
34 lb ground Italian sausage
3 tablespoons olive oil
1 ½ cups coarse chopped mushrooms
1 large onion, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) jar marinara sauce
1 teaspoon salt
1 teaspoon dried basil leaves, crushed
½ teaspoon Italian herb seasoning
24 ounces ricotta cheese
2 cups shredded mozzarella cheese
2 eggs, beaten
¼ cup fresh parsley, chopped
6 unpeeled zucchini, sliced lengthwise into thin slices (about 8-inch long)

1
["Cook the beef and sausage in hot oil in a large skillet over medium high heat.", "Cook until meat is no longer pink.", "Add mushrooms, onion, and garlic.", "Cook for several minutes, stirring frequently.", "Add tomatoes with juice, marinara sauce, salt, basil, and Italian seasoning.", "Set aside.", "Combine the ricotta, eggs and parsley in a medium bowl.", "Spoon 1/4 of the sauce onto the bottom of a 13"" x 9"" baking dish.", "Top with 1/3 of the zucchini, 1/3 of the ricotta mixture, and 1/4 of the mozzarella mixture.", "Top with another 1/4 of the sauce.", "Repeat the layers two more times (for a total of 3 layers), ending with the sauce.", "Cover with foil.", "Bake at 350* for 45 minutes.", "Remove the foil, and cover with remaining 1/4 of the mozzarella.", "Bake uncovered for 10 minutes more, or until the cheese has melted.", "Let stand at least 10 minutes before serving.", "The number of servings is a guess.", "ENJOY!"]

829

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 12 lbs ground beef, 34 lb ground Italian sausage, 3 tablespoons olive oil, 1 ½ cups coarse chopped mushrooms, and more.

Yes, Zucchini Lasagna II 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.

That's it — enjoy your meal!

Zucchini Lasagna II

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions