Ingredients Jump to Instructions ↓

  1. Ingredients :

  2. 1 pound ground beef

  3. 1/2 cup dry red wine

  4. 1 - 19 ounce can crushed tomatoes

  5. 1- 14 ounce can diced tomatoes

  6. 2 teaspoons dried oregano

  7. 2 teaspoons dried basil

  8. 2 cloves garlic, minced

  9. 1 small onion, finely chopped

  10. 1 large eggplant, sliced

  11. 2 medium zucchini, sliced

  12. 2 cups ricotta cheese

  13. 1 egg

  14. 1/2 cup parmesan cheese, grated

  15. 1/2 pound mozzarella cheese, grated (low fat if preferred or leave out for a low fat lasagna)

Instructions Jump to Ingredients ↑

  1. Directions :

  2. Brown beef in pan on medium high heat. Drain if necessary once it is well browned. Add red wine and reduce until almost gone. Add tomatoes, oregano, basil, garlic and onion. Reduce heat to medium low and simmer sauce.

  3. While sauce is simmering, place eggplant and zucchini on a cookie sheet. Lightly sprinkle veggies with salt and let rest 5 to 10 minutes. Place cookie sheets in preheated 350ºF oven for approximately 10 minutes to help release some of the moisture from the veggies.

  4. In a small bowl combine ricotta cheese with egg and parmesan cheese. Add a bit of salt if desired.

  5. Place a very small amount of meat mixture on the bottom of a 9"x13" pan. Layer approximately six zucchini "noodles" on meat, then half of the remaining meat, then the ricotta cheese mixture. Sprinkle with a little mozzarella cheese. For the next layer use the eggplant "noodles". Pour on the remaining meat mixture, then zucchini and top with the remaining mozzarella cheese. You can sprinkle a little oregano and parmesan cheese on top, if desired.

  6. Place in the oven and bake for 30 minutes. Let rest for 10 to 15 minutes before cutting.

  7. Serves 6.


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