This is a healthier version of lasagna... and I LOVE lasagna! I mean... Who doesn't? Well.. Geoff doesn't... that's who. How

did I marry the only person on Earth who doesn't like lasagna?! He's going to have to get over it, though, because it gets made every once in a while in our house. I've ate so much buffalo sauce in my life.. I can have this, one, okay? ;) 

 

I originally tried the recipes where you layer zucchini, beef, and ricotta cheese like a real lasagna, just with zucchini strips

instead of noodles... and that's good as well, but honestly it just takes too much work and I want the flavor without taking

too much time out of my day. That is why these are PERFECT!

 

You'll need: 

2 Zucchinis

1/2 lb. extra lean ground beef (or ground turkey)

2 tbsp. Italian Seasoning

1 tsp. Red Pepper Flakes

1/2 c. of Ricotta Cheese

1 small handful of spinach (fresh - I also chopped it up to small pieces)

1/4 c.Tomato Marinara Sauce

4 oz Mozzarella Cheese, Grated

Parmesan Cheese (optional)

 

Preheat your oven to 350 degrees.

On the stove, brown your beef or turkey.

While that is cooking, cut the ends off the zucchini an then slice them in half long-ways.

Use a spoon to scoop out the middle to make a boat.

When the beef is done, drain any grease and then add the Italian Seasoning. 

Now you can start assembling your zucchinis:

Line them up on a baking sheet, and evenly divide the Ricotta Cheese to each zucchini boat and spread out.

Next, layer your spinach,

then your beef.

Top with the Marinara Sauce, then Mozzarella Cheese.

Bake in the preheated oven for 20 minutes, or until the zucchinis are soft. 

Sprinkle with Parmesan

 

Enjoy!