Instructions
Prepare the Zucchini “Lasagna Noodles”:
Preheat your oven to 375°F (190°C).
Slice the zucchinis lengthwise into thin strips using a vegetable peeler or mandoline slicer.
Sprinkle with salt and let sit for 10 minutes, then pat dry with paper towels to remove excess moisture.
Cook the Filling:
Heat olive oil in a skillet over medium heat. Add onions and garlic, sauté until fragrant.
Add ground meat, cooking until browned. Season with salt and pepper, then stir in ricotta and Parmesan cheese. Mix well and set aside.
Make the Alfredo Sauce:
In a saucepan, melt the butter over medium heat. Add heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese and garlic powder, whisking until smooth. Season with salt and pepper to taste.
Cook for 2-3 minutes, or until the sauce thickens. Remove from heat.
Assemble the Lasagna:
In a baking dish, spread a thin layer of Alfredo sauce on the bottom.
Layer with zucchini slices, then spread a portion of the meat filling on top. Drizzle more Alfredo sauce over the meat.
Repeat the layers (zucchini, meat filling, Alfredo sauce) until all the ingredients are used, finishing with a generous layer of Alfredo sauce on top.
Sprinkle mozzarella cheese over the final layer.
Bake:
Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Serve:
Let the lasagna cool for a few minutes, then slice and serve hot. Garnish with fresh parsley if desired.
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