Zucchini and Beef Lasagne

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Zucchini and Beef Lasagne
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Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 17 min.
Ready in
Calories:
683
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie683 kcal(33 %)
Protein47.2 g(48 %)
Fat28.47 g(25 %)
Carbohydrates62.49 g(42 %)
Sugar added0 g(0 %)
Roughage3.01 g(10 %)
Vitamin A262.07 mg(32,759 %)
Vitamin D0.54 μg(3 %)
Vitamin E3.33 mg(28 %)
Vitamin B₁0.36 mg(36 %)
Vitamin B₂0.57 mg(52 %)
Niacin17 mg(142 %)
Vitamin B₆0.73 mg(52 %)
Folate76.78 μg(26 %)
Pantothenic acid1.33 mg(22 %)
Biotin5.2 μg(12 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C31.12 mg(33 %)
Potassium1,034.69 mg(26 %)
Calcium737.97 mg(74 %)
Magnesium147.71 mg(49 %)
Iron5.66 mg(38 %)
Iodine7.13 μg(4 %)
Zinc6.01 mg(75 %)
Saturated fatty acids15.23 g
Cholesterol116.78 mg

Ingredients

for
9
Ingredients
2 large zucchini (rinsed and trimmed)
salt
12 dried Lasagne noodle
16 ounces ground Beef
1 ½ teaspoons ground Black pepper
1 small, green Bell pepper (rinsed; trimmed and diced)
1 onion (peeled and diced)
1 cup Tomato paste
2 cups canned Tomato sauce
¼ cup Red wine
2 tablespoons chopped, fresh Basil
1 tablespoon chopped, fresh oregano
1 egg (beaten)
2 cups low-fat Ricotta cheese
2 tablespoons chopped, fresh parsley
2 cups shredded Mozzarella
2 cups grated Parmesan
How healthy are the main ingredients?
MozzarellaRicotta cheeseBeefTomato pasteParmesanBasil
Product recommendation
May be assembled a day ahead. Refrigerate until ready to bake.

Preparation steps

1.
Preheat oven to 325º F / 160º C. Coat a deep 9 x 13-inch / 23 x 33 cm baking pan with nonstick cooking spray.
2.
Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
3.
Bring a large pot of salted water to a boil over high heat. Add the noodles and cook until al dente, 8 to 12 minutes. Drain, immerse in cold water to cool and drain again. Lay the noodles in a single layer on a baking sheet and cover with plastic wrap.
4.
Meanwhile, in a large skillet, set over medium high, cook and stir the ground beef and black pepper for 5 minutes. Drain excess grease from pan. Add in green pepper and onion; cook and stir until beef is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano. If sauce is too thick, add a small amount of warm water. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
5.
Meanwhile, stir egg, ricotta, and parsley together in a bowl and mix well.
6.
To assemble lasagna, spread 1/3 of the meat sauce into the bottom of prepared pan. Then layer 1/3 of the cooked lasagna noodles, 1/3 of the zucchini slices, 1/2 of the ricotta mixture, 1/3 of the mozzarella cheese. Repeat the layers ending with a layer of zucchini followed by a layer of noodles. Spread Parmesan cheese evenly over the top; cover with foil.
7.
Bake for 45 minutes. Remove foil; increase oven temperature to 350º F / 180º C, and bake an additional 15 minutes. Let stand for 5 or 10 minutes before serving.