Zucchini Lasagna | Jake Widmann

Jake Widmann

Name: Zucchini Lasagna
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 5
Ingredients: MMD 80% Lean 20% Fat Ground Beef Patties; Boar's Head Traditional Breakfast Chicken Sausage; Hot House Red Bell Peppers; SIGNATURE SELECTS Pasta Sauce, Traditional, Garden Vegetable; Hunt's Tomato Sauce; O Organics Cream Cheese Spread Tub; Miceli's Part Skim Ricotta Cheese; O Organics Parsley, Organic; Fresh Basil; Elephant Garlic; Crunch Easter Flatback Egg; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Signature Farms Spinach; Galbani Fresh Mozzarella Sliced Log; Gray Zucchini

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Zucchini Lasagna

Serves 520 mins prep35 mins cook

A healthier spin on traditional lasagna, using zucchini instead of pasta and filled with a delicious mixture of meats, cheeses, and fresh vegetables.

0 servings

What you need

MMD 80% Lean 20% Fat Ground Beef Patties

lb ground beef

Boar's Head Traditional Breakfast Chicken Sausage

can tomato sauce

tbsp fresh parsley

tbsp fresh basil

tsp garlic

egg

tsp salt

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

tsp pepper

cup spinach

oz fresh mozzarella

zucchini

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Instructions

1: Brown meat. Add tomato sauce, marinara sauce (reserving 8oz.), and diced bell pepper.

2: In a medium bowl, combine cream cheese, ricotta cheese, garlic powder, salt, pepper, egg, parsley, basil, and spinach. Smash it all together until mixed thoroughly.

3: Hollow out your zucchinis. Save the filling for other uses.

4: Place your zucchini halves in a baking dish. Fill halves with meat sauce, then cheese filling. Top with fresh mozzarella and your remaining marinara sauce.

5: Place in oven at 375° for about 35 minutes, or until zucchini is softened.

6: Enjoy!

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