In the spirit of full disclosure, melaniewinters.com is a compensated affiliate meaning we may make a small commission when you click on/purchase something through the ad links in this post. It doesn't change the cost for you at all, but does help us keep on keepin' on.
Have I mentioned that I make A LOT of pasta? One might say, too much pasta... which is why sometimes you need to forego the noodles and use veggies instead! You still get your pasta fix but with some added nutrients and fewer carbs - I call that winning. It also happens to be a great way to get your kids to eat some extra veggies too, so double win.
Semi-homemade has been the name of my game lately. Long gone are the days of me spending hours in the kitchen with a glass of wine, making up some homemade masterpiece. I've got a 13 month old that I'd rather be playing with! So sure, you could get crazy and make your own homemade pasta sauce, but I use Prego and have #noshame. Aside from cooking the ground beef, this lasagna comes together super quick with practically zero effort. Enjoy.
1 1/2 lbs ground beef
1 yellow onion - diced
2 cloves garlic - minced
2 zucchinis - cut length-wise into 1/8 to 1/4" thick strips
about 3/4 of a jar of Prego Three Cheese Pasta Sauce
2c. (or more if you like it cheeeeesy) shredded mozzarella & parmesan mix
nonstick cooking spray
Preheat oven to 400 degrees.
Cook the ground beef over medium-high heat in a large nonstick skillet. When about halfway cooked, add the onion, stir and continue cooking until beef is cooked through. Stir in garlic and cook an additional minute. Remove to paper towel lined plate.
Spray an 8 or 9 inch square baking dish with nonstick cooking spray. Spread a thin layer of sauce on the bottom. Lay a single layer of zucchini strips across to cover the entire bottom. Spread half of the meat/onion mixture over the zucchinis. Sprinkle a thin layer of cheese over the meat. Spread another layer of sauce and repeat the layers. Top with a final layer of zucchini, a little more sauce and another thin layer of cheese. Spray aluminum foil with nonstick cooking spray and cover the lasagna (spray side down). Bake at 400 degrees for 25-30 minutes or until zucchini is tender and cheese is starting to brown.
Time: 45 minutes