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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 105 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Cook and stir ground beef, Italian sausage, onion, and garlic in a large skillet over medium heat until the meat is crumbly and no longer pink, about 10 minutes. Drain grease and stir basil, oregano, brown sugar, red pepper flakes, 1 teaspoon salt, black pepper, tomatoes, and tomato paste into the meat. Bring to a boil, reduce heat to low, and simmer meat sauce for 30 minutes. Stir occasionally. | 2. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. | 3. Mix eggs, ricotta cheese, 1 cup Parmesan cheese, parsley, and 1 teaspoon salt in a bowl until thoroughly combined. Pare several slices of skin lengthwise from zucchini, alternating with strips of remaining skin. Cut zucchini into long strips to resemble lasagna noodles. Discard seedy middle strips. | 4. Place 1/3 of the zucchini strips into bottom of the prepared baking dish, filling in any gaps with scrap pieces of zucchini. Spread half the ricotta mixture over zucchini; spread 1 cup of mozzarella cheese over ricotta mixture; spread 1/3 of the meat sauce over mozzarella cheese. Repeat layers once more, layering 1/3 of zucchini strips, remaining half of the ricotta mixture, 1 more cup of mozzarella cheese, and 1/3 of the meat sauce. Make a third layer of remaining zucchini strips, remaining meat sauce, and 2 tablespoons Parmesan cheese sprinkled on top. | 5. Bake in the preheated oven until lasagna is bubbling and top is browned, about 1 hour. If top is browning too quickly, cover dish with aluminum foil during last 15 minutes of baking time. Spread 1 cup mozzarella cheese on top of the casserole and bake until mozzarella cheese topping is melted, 5 to 10 more minutes. Let casserole stand 10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1/2	pound	ground	449.05699999999996	0.0	44.0439	28.8712
bulk italian sausage	1/2	pound		201.7338	0.0	44.8801	1.1333
onion	1		chopped	64.0	14.944	1.76	0.16
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
oregano	2	tablespoons	chopped	15.9	4.1352	0.54	0.2568
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
red pepper flake	1	tablespoon		201.7338	0.0	44.8801	1.1333
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
egg	2			143.0	0.72	12.56	9.51
ricotta cheese	2	cups		863.04	15.0784	55.8496	64.3808
parmesan cheese	1	cup	grated	37.0	4.0	4.0	0.5
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
salt	1	teaspoon		-	-	-	-
zucchini	3		trimmed	10.08	1.4928	1.3008	0.192
mozzarella cheese	2	cups	shredded divided	-	-	-	-
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
mozzarella cheese	1	cup	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.