Beef Ragú Zucchini “Lasagna”
2x the delicious servings!
This big batch noodle-free lasagna with all the flavors of the classic version is so delicious that you won’t even miss the pasta! You’ll slice zucchini lengthwise into long planks (your “noodles”) and layer them in a baking dish with hearty homemade beef ragú and a marvelously creamy, melty mixture of Parmesan, ricotta, and our Italian cheese blend. Top the layers with more Parm and a drizzle of olive oil, then, after a turn in the oven, it’s straight to the table, family style, for the whole crew (or just you with leftovers for days!).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
2 unit
Zucchini
2 tablespoon
Flour
(Contains Wheat)
10 ounce
Ground Beef
1 teaspoon
Garlic Powder
1 tablespoon
Italian Seasoning
13.76 ounce
Crushed Tomatoes
2 unit
Beef Stock Concentrate
12 ounce
Ricotta Cheese
(Contains Milk)
6 tablespoon
Parmesan Cheese
(Contains Milk)
2 cup
Italian Cheese Blend
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and dice onion into ½-inch pieces. Trim and halve zucchini lengthwise. Lay flat and slice into ¼-inch-thick planks; reserve 6-8 of the widest zucchini planks (you’ll use them to top the “lasagna” before baking). In a shallow dish, toss remaining zucchini planks with half the flour until coated.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, onion, garlic powder, Italian Seasoning, salt, and pepper. Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. Sprinkle with remaining flour and cook, stirring, until evenly combined, 30-60 seconds. • Add crushed tomatoes and stock concentrates; cook, stirring constantly, until mixture has thickened, 1-2 minutes more.
• Meanwhile, in a medium bowl, combine ricotta, half the Parmesan, one-quarter of the Italian cheese blend, salt, and pepper.
• Arrange half the coated zucchini planks in a single layer on the bottom of an 8-by-8- inch baking dish (for 8 servings, use a 9-by-13-inch baking dish or two 8-by-8-inch baking dishes). • Spread half the cheese mixture in an even layer over zucchini, then top with one-third of the remaining Italian cheese blend and half the ragù. Repeat one more time with remaining coated zucchini planks, remaining cheese mixture, another one-third of the remaining Italian cheese blend, and remaining ragù. • Top “lasagna” with remaining Italian cheese blend, reserved zucchini planks, remaining Parmesan, and a drizzle of olive oil.
• Bake “lasagna” on middle rack until zucchini is tender and cheese is browned, 35-40 minutes. • Let cool for at least 5 minutes.
• Cut “lasagna” into four pieces (eight pieces for 8 servings); divide between plates and serve.
Ground Beef is fully cooked when internal temperature reaches 160°.
