Zucchini Noodle Lasagna
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Zucchini Noodle Lasagna

We love indulging in Grandma’s lasagna every once in a while, but this lighter zucchini noodle version is a dish you can enjoy any night of the week. Our version has all the cheesy, meaty flavour of the original, without that nap-inducing heaviness.

Allergens:
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

250 g

Ground Beef

113 g

Onion, chopped

2 clove

Garlic

2 unit

Zucchini

1 box

Crushed Tomatoes

½ cup

Mozzarella Cheese, shredded

(Contains Milk)

1 tsp

Chili Flakes

1 cup

Ricotta Cheese

(Contains Milk)

1 tsp

Dried Oregano

Not included in your delivery

unit

Oil*

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories603 kcal
Fat32 g
Saturated Fat16 g
Carbohydrate31 g
Sugar16 g
Dietary Fiber6 g
Protein46 g
Cholesterol145 mg
Sodium1148 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pan
Baking Dish

Instructions

1

Preheat the broiler to high. (To broil the zucchini lasagna.)

Make the zucchini noodles
2

Prep: Wash and dry all produce. Mince or grate the garlic. Using a vegetable peeler, peel long ribbons from the zucchinis, turning after every 3 peels, discarding the seedy cores.

Cook the beef
3

Cook the mixture: Heat a large pan over medium heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally, until softened, 4-5 min. Add the garlic, ground beef and as much chili flakes as you like. Cook, breaking the meat up into pieces, until no pink remains, 3-5 min. Season with salt and pepper.

Cook the sauce
4

Stir the tomatoes and oregano into the pan. Cook until saucy, 4-5 min. Set aside.

Top the lasagna with mozzarella
5

Assemble the zucchini lasagna: Oil the bottom and sides of a 8x8-inch baking dish (use a 9x13-inch baking dish for 4 people). Arrange two layers of zucchini ribbons at the bottom of the dish. Top with one-third of the tomato mixture and dollop half the ricotta in spoonfuls over the tomato layer. Repeat with remaining zucchini, tomato mixture and ricotta. (TIP: Alternate the direction of the zucchini ribbons between each layer to help the lasagna keep its shape!) Sprinkle the mozzarella evenly over the top.

6

Bake the lasagna: Broil the lasagna in the centre of the oven until the zucchini layers soften and the top is bubbly and golden, 5-8 min. (TIP: Keep a close eye on the lasagna so the cheese doesn't burn.)

7

Finish and serve: Cut the broiled lasagna into slices and enjoy!