Zucchini Lasagna

Zucchini Lasagna

¼ cup chopped walnuts
2 garlic cloves, minced
1 pound ground beef
½ cup chopped zucchini
1 tablespoon fresh lemon juice
½ teaspoon dried oregano
½ teaspoon cayenne
½ cup chopped fresh basil
Salt and freshly ground black pepper, to taste

For the Lasagna:
5 ounces brown rice lasagna noodles
olive oil, for drizzling
1 can diced fire-roasted tomatoes
2 zucchini, sliced into thin planks
1 cup grated cheese
Salt and freshly ground black pepper, to taste

  • Preheat the oven to 375F.
  • Brown the ground beef in a large fry pan over medium high heat for 5 minutes. Add the walnuts, garlic, chopped zucchini, lemon juice, oregano, cayenne, basil, salt and pepper and process to a spreadable consistency. Add more salt and pepper as desired.
  • Prepare the pasta according to the instructions on the package, cooking until al dente.
    Assemble the lasagne: Drizzle a 9×13î pan with olive oil, then layer ingredients as follows:
    st layer: 1/3 tomatoes, 1/2 noodles, 1/2 beef, 1/2 zucchini
    nd layer: 1/3 tomatoes, 1/2 noodles, 1/2 beef, 1/2 zucchini
  • Top with the remaining 1/3 tomatoes. Sprinkle with the grated cheese and drizzle with olive oil.
  • Bake covered for 15 minutes. Uncover and bake 20-30 minutes more. or until the zucchini is tender, but still has a bite, and the tomatoes and cheese are bubbling. Let rest for 10 minutes before serving. Season with freshly cracked black pepper.


Source: Inspired by loveandlemons.com

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