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1 lb lean ground beef

500 gr ricotta cheese

2 medium zucchinis

2 roma tomatoes

1 cup canned diced tomatoes

1 egg

2 shallots

2-3 garlic cloves

2 cups baby spinach, packed

1 tsp garlic powder

1 tsp oregano

1 tsp thyme

1/2 tsp chili flakes


Olive oil

1/4 cup shredded mozzarella

chopped basil for garnish



  1. Preheat oven to 425F°.

  2. Chop shallots, tomatoes and spinach. Mince the garlic. Using a vegetable peeler, ribbon the zucchinis. Alternately, use a knife to slice as thinly as you can. Set the ribbons aside.

  3. In a large bowl combine ground beef, garlic powder, oregano, thyme, and chili flakes. S&P generously and mix well. Using your hands, form a few patties.

  4. Over medium high, heat a splash of olive oil in a cast iron or in a large pan. Add shallots & garlic, cook, stirring occasionally until fragrant, about 1-2 min. Push the onions and garlic to the sides of the pan and place the ground beef patties in the middle. Let them brown on each side, about 1-2 min. Using a wooden spoon break down the beef patties into smaller chunks. Add fresh & canned tomatoes. S&P to taste. Mix well, reduce the heat to medium, and simmer, stirring occasionally until the tomatoes soften and sauce reduced in half, about 10 min. Fold in half of the chopped spinach and set aside.

  5. While the sauce simmers, in a bowl combine ricotta, half of the spinach, and one egg. S&P to taste, mix well.

  6. Once the sauce is done, remove from the heat and set aside.

  7. Assemble the lasagna by layering sauce, zucchini strips and ricotta mixture evenly into a deep baking dish. Repeat until you get about three layers (adjust as needed depending on the size of the dish you use). Sprinkle with grated mozzarella and transfer into the oven. Roast until the cheese is beginning to brown, about 15 min.

  8. Remove from the oven and let it cool down slightly. Serve with some fresh chopped basil and enjoy!

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