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Parmesan Zucchini Lasagna

<p>This lasagna layers ground beef and ricotta cheese between sautéed slices of zucchini for a Trim Healthy Mama compliant dinner filled with protein and healthy fats.</p>
4 Servings Recipe By

Ingredients

  • 1 1/2 cups cook Ground Beef
  • 1/2 teaspoons Red Pepper Flakes
  • 7 1/2 ounces Tomato Sauce
  • 1/4 cups Parmesan Cheese #1
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon Garlic Powder
  • 1/8 teaspoons Nutmeg
  • 1 tablespoon Coconut Oil
  • 3 medium Zucchini
  • 1/4 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 7 1/2 ounces Ricotta Cheese
  • 1 individual Egg
  • 1/4 cups Parmesan Cheese #2
  • 1 cup Mozzarella Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4"x4" piece
  • 556 Calories
  • 36g Total Fat
  • 20g Sat Fat
  • 1g Trans Fat
  • 199mg Cholesterol
  • 1062mg Sodium
  • 13g Total Carb
  • 2g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 45g Protein
  • 16 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a sauce pan over low heat, combine ground beef, red pepper flakes, tomato sauce, Parmesan cheese #1, Italian seasoning, garlic powder, and nutmeg. Allow to cook for 10 minutes.
  2. In a large skillet over medium heat, heat coconut oil.
  3. Slice zucchini lengthwise like lasagna noodles.
  4. Add zucchini slices to pan and sprinkle with salt and pepper, working in batches to not crowd the pan. Allow the zucchini to cook for 2-3 minutes on each side, until it just begins to soften.
  5. Remove from pan and continue the process until all zucchini "noodles" are cooked.
  6. In a bowl, mix together ricotta, egg and Parmesan cheese #2.
  7. Now, you are ready to assemble your lasagna. Place a layer of zucchini noodles on the bottom of indicated number of baking pans, then top with a layer of ricotta cheese mixture and sauce. Repeat layers until lasanga is fully assembled ending with sauce.
  8. Top lasagnas with mozzarella cheese.
  9. Bake uncovered at 400 degrees for 25-30 minutes, until cheese is browned on top.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a sauce pan over low heat, combine ground beef, red pepper flakes, tomato sauce, Parmesan cheese #1, Italian seasoning, garlic powder, and nutmeg. Allow to cook for 10 minutes.
  2. In a large skillet over medium heat, heat coconut oil.
  3. Slice zucchini lengthwise like lasagna noodles.
  4. Add zucchini slices to pan and sprinkle with salt and pepper, working in batches to not crowd the pan. Allow the zucchini to cook for 2-3 minutes on each side, until it just begins to soften.
  5. Remove from pan and continue the process until all zucchini "noodles" are cooked.
  6. In a bowl, mix together ricotta, egg and Parmesan cheese #2.
  7. Now, you are ready to assemble your lasagna. Place a layer of zucchini noodles on the bottom of indicated number of baking pans, then top with a layer of ricotta cheese mixture and sauce. Repeat layers until lasanga is fully assembled ending with sauce.
  8. Top lasagnas with mozzarella cheese.
  9. Cover tightly with foil, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake uncovered at 400 degrees for 25-30 minutes, until cheese is browned on top.

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