Description
A hassle-free Italian lasagna made with oven-ready noodles, a rich meat-tomato sauce, and a ricotta-zucchini blend for a lighter, flavorful meal. Perfect for weeknights or charitable gatherings.
Ingredients
1 lb (450g) ground beef (use halal-certified beef)
2 cups marinara sauce (store-bought or homemade)
1 can (28 oz/800g) crushed tomatoes or diced tomatoes
15 oz (425g) ricotta cheese (use cottage cheese for lower fat)
2 cups mozzarella, shredded
1 package oven-ready lasagna noodles
1 cup zucchini, grated and excess moisture squeezed
3 cloves garlic (minced or jarred)
1 tbsp olive oil
1 tsp dried oregano
1 tsp salt (divided)
½ tsp black pepper (divided)
1 egg
1 tbsp fresh Parmesan (ensure lard-free if required)
Instructions
Heat 1 tbsp olive oil in a skillet. Brown ground beef over medium heat, drain excess fat, then add garlic and sauté 1 minute. Mix in marinara, crushed tomatoes, oregano, 1 tsp salt, and ½ tsp pepper. Simmer 10 minutes.
In a bowl, combine ricotta, zucchini, 1 egg, ¼ tsp salt, and Parmesan. Spread ¼ of the sauce in a 9×13-inch pan. Layer noodles, meat sauce, cheese mixture, then mozzarella. Repeat layers twice. Top with noodles, remaining sauce, and a mozzarella-Parmesan crust.
Bake at 375°F (190°C) for 25 minutes. Let rest 10 minutes before serving.
Notes
Use halal-certified ground beef for dietary compliance. Cottage cheese replaces ricotta for a lower-fat option. Soak noodles in warm water for 10 minutes if preferred to reduce baking time. Squeeze zucchini thoroughly to prevent excess moisture.
- Prep Time: 25
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg