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    You are in: Home / Recipes / Layered Ground Beef and Zucchini Lasagna Casserole Recipe
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    Layered Ground Beef and Zucchini Lasagna Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    50 mins

    45 mins

    Kittencalskitchen's Note:

    Ground turkey or bulk Italian sausage meat may be substituted for ground beef --- I also added in a small chopped green bell pepper into the ground beef mixture

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    Ingredients:

    Servings:

    Units: US | Metric

    • 5 cups water (you might need more water)
    • 3 medium zucchini, sliced
    • 2/3 cup dry breadcrumbs, divided
    • 1 lb ground beef
    • 1 medium onion, finely chopped
    • 2 tablespoons fresh minced garlic (or to taste)
    • 1 -2 teaspoon dried chili pepper flakes (optional or to taste)
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 4 cups pasta sauce
    • 3 cups ricotta cheese (or use 2 cups ricotta and 1 cup creamed cottage cheese)
    • 1 large egg, lightly beaten (or use 2 small eggs)
    • 1/2 teaspoon garlic powder
    • 3 cups mozzarella cheese, divided (can use more)
    • 1 tablespoon dried parsley (can use fresh chopped parsley)
    • salt & freshly ground black pepper, to taste
    • 1/2 cup freshly grated parmesan cheese

    Directions:

    1. 1
      Preheat oven to 350 degrees F (set oven rack to lowest position).
    2. 2
      Grease a 13 x 9-inch baking dish.
    3. 3
      Bring about 5 cups water to a boil in a saucepan.
    4. 4
      Add in the sliced zucchini; simmer for 3 minutes or until just crisp-tender; drain on paper towels or a clean tea towel then cool.
    5. 5
      In a skillet cook the ground beef with onion, dried chili flakes, basil and oregano until the beef is no longer pink; drain fat.
    6. 6
      Add in garlic and continue cooking the beef until lightly browned.
    7. 7
      Add in the pasta sauce; cook for about 10-15 minutes, season with salt and pepper; remove from heat.
    8. 8
      In a bowl mix together the ricotta with egg/s, garlic powder, 1 cup mozzarella cheese, dried parsley; mix to combine, then season with salt and pepper to taste.
    9. 9
      Arrange all of the zucchini slices in the bottom of the baking dish (the slices do not have to be in one layer) then sprinkle with about 1/3 cup dry breadcrumbs.
    10. 10
      Dollop HALF of the ricotta mixture over the breadcrumbs, then cover with HALF of the beef mixture, then sprinkle about 1 cup mozzarella cheese on top.
    11. 11
      Repeat the layers with remaining 1/3 cup breadcrumbs, ricotta mixture, then meat mixture (reserve the remaining 1 cup mozzarella cheese for the top after baking).
    12. 12
      Sprinkle 1/2 cup or more Parmesan cheese over the top of the meat mixture.
    13. 13
      Place the baking dish on a baking sheet to catch any spills.
    14. 14
      Bake uncovered for about 44-50 minutes or until heated through.
    15. 15
      Sprinkle remaining 1 cup mozzarella cheese on top and return to oven for another 5-8 minutes.

    Ratings & Reviews:

    • on November 12, 2007

      55

      Thumbs up! I substituted the beef with soy meat and made it a veggie dinner.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 30, 2007

      55

      My mom’s neighbor gave me a HUGE zucchini, wasn’t sure what to do with it until I saw this recipe. I cut the zucchini lengthwise (x6) like lasagna noodles and made two separate layers rather than all the zucchini on the bottom. Other than that I followed the recipe exactly. EXCELLENT!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2007

      55

      Again I have convinced my friends that I am a GREAT cook; thanks to you REAL chefs at "zaar". I also make a layered beef and zucchini casserole, but was in the mood for a change. Found this and treated DH and two DFs to this with a green salad and nice bottle of red wine. I was forced to make a few changes since I didn't want to go out in the 107 degree heat. I used a whole onion, lots of garlic and a small diced green pepper while browning the beef. The garden supplied the zucchini, I didn't have mozzarella but substituted Mexican 3 cheese combo, used fresh oregano, basil, and parsley also from the garden, and substituted cottage for ricotta cheese. I also used fresh mushrooms and sprinkled parmesan cheese over the top layer. It was delicious, but a tad too liquidy. I'll have to figure a way to remedy that next time I make this. Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Layered Ground Beef and Zucchini Lasagna Casserole

    Serving Size: 1 (579 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 793.5
     
    Calories from Fat 430
    54%
    Total Fat 47.8 g
    73%
    Saturated Fat 24.4 g
    122%
    Cholesterol 200.9 mg
    66%
    Sodium 1548.9 mg
    64%
    Total Carbohydrate 39.4 g
    13%
    Dietary Fiber 2.8 g
    11%
    Sugars 19.2 g
    76%
    Protein 51.0 g
    102%

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