Happy Wednesday! So for the past few weeks I haven’t been eating very healthy. It’s not terrible, like fast food every day or anything like that, but just like, a lot of bread and Mexican food. Oops. I realized this while I was running the other day, and it was just taking a lot of effort. Like, I felt like I was running against a brick wall. “What is the deal?” I asked myself. “It’s because your body is currently 65 PERCENT BREAD AND CHEESE, THAT’S WHY,” I responded. Since then, I have been trying to get it together, but it’s been a slow process. For example, Saturday night I made a cheese plate for dinner (coming soon!), and then today was the first time I’ve exercised in a while, but I accidentally closed my Nike Training app in the middle of my workout and was going to have to start over, so I just took that as a sign that it was time to watch The Bachelorette. I am committed.
A few weeks ago, before the bread and cheese diet commenced, I came up with this delicious recipe for zucchini lasagna! Lasagna is one of my all time favorites, but I never make it because it would take me weeks to eat an entire pan of it by myself. I’ve made it before when I invite people over, but sometimes I just want it for myself! I originally planned to make traditional lasagna in a loaf pan, but then I decided to get creative. I’m a big fan of this recipe, and will probably be making it often- it’s a lot easier than you think!
Here’s what you’ll need:
-1/2 lb ground beef
-2 cups marinara sauce (I just bought a jar from Trader Joe’s!)
-1 zucchini (we will chat on how to cut this in a moment)
-3/4 cup ricotta cheese
-1/4 cup Parmesan cheese
-Italian seasonings (I use a McCormick grinder, but if you don’t have that, I would suggest garlic powder, onion powder, oregano, and dried basil!)
-1/2 cup raw spinach
-Extra Parmesan for the top
Here’s what you do:
1.First, brown the ground beef and drain the grease. I actually bought a whole pound and cooked it all, but saved the other half for another recipe!
2. Mix together the ricotta, Parmesan, and Italian seasonings in a small bowl.
3. Next, slice the zucchini. If you want long slices, I would suggest using a mandolin. I tried to cut mine into strips using just my knife and it was a small disaster. I ended up with little rectangles, which was kind of sad. If you don’t have a mandolin, I would suggest cutting it into small rounds! It won’t exactly be “lasagna noodles”, but it still tastes like it!
4. Then you may assemble! I started by spooning a little sauce on the bottom of a loaf pan. Then, I added zucchini, ricotta, meat, spinach, then more sauce. Repeat until you’re out of ingredients! I would also suggest layering the zucchini fairly thick-otherwise they’re just floating around in there.
5. Bake at 350 degrees for 35-40 minutes or until bubbly! Then, add the remaining Parmesan cheese to the top and pop it back in for another 5 minutes to melt. Just so you know, it’s a little…soupy. I think it’s because the zucchini has so much moisture in it. As long as the zucchini is cooked all the way through, it should be fine!
This was the perfect amount of lasagna for me! I ate it for dinner and lunch for a few days, and right as I was getting tired of it, I ran out. This would be great for dinner for two, meal prep during the week, or for other single gals like me who just love to eat but don’t like to waste the better half of a 9×13 of lasagna! This recipe is gluten free, and could be made vegetarian if you just left out the meat. Everyone wins!
What are your thoughts? Do you like seeing recipes for one or a few people? Let me know!
That’s all for meow!
For more K.Moss Lifestyle, follow along at: