Pork and Zucchini Lasagne

    (60)
    1 hour 10 minutes

    This is a great twist on a traditional lasagne using pork mince and zucchini. Very hearty and filling.


    53 people made this

    Ingredients
    Serves: 6 

    • 1/4 cup spaghetti sauce
    • 1 tablespoon vegetable oil
    • 450g pork mince
    • 2 zucchini, quartered and sliced
    • 450g ricotta cheese
    • 1 egg white
    • 225g grated mozzarella cheese
    • 1/4 cup grated Parmesan cheese
    • 6 sheets no-boil lasagne, or more if needed
    • 2 cups spaghetti sauce, divided
    • 1/2 cup grated Parmesan cheese

    Directions
    Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C. Pour 1/4 cup of spaghetti sauce into the bottom of a 20x30cm baking dish.
    2. Heat vegetable oil in a large frypan over medium heat; cook and stir the mince and zucchini until the meat is no longer pink and the zucchini pieces are tender, 10 to 12 minutes. Drain excess fat from the frypan and set the mixture aside. While the mince and zucchinis are cooking, mix together the ricotta cheese, egg white, mozzarella cheese and 1/4 cup of Parmesan cheese in a bowl until well combined.
    3. Place 3 sheets lasagne into the bottom of the baking dish on top of the spaghetti sauce, overlapping slightly if necessary. Spread half the mince-zucchini mixture on top of the lasagne. Spread half the cheese mixture over the meat and zucchini, and pour 1 cup of spaghetti sauce evenly over the cheese mixture. Spread the sauce over the cheese mixture with a spoon or spatula. Repeat layers, starting with 3 more sheets of lasagne, the rest of the mince mixture, the rest of the cheese mixture and 1 more cup of spaghetti sauce. Sprinkle the top with 1/2 cup of Parmesan cheese.
    4. Bake in the preheated oven until the lasagne is bubbling and the Parmesan cheese has browned, about 45 minutes.
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    Reviews and Ratings
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    (60)

    Reviews in English (39)

    by
    38

    FREAKING YUM, Jen. I used ground turkey that I spiced like pork sausage would be spiced, homemade marinara sauce (The Best Marinara Sauce Yet, which is also from this site), whole wheat lasagna noodles and I used "trim" cottage cheese instead of ricotta only because a)we don't care for ricotta and b)I'm quite cheap. My egg white was from an organic egg. I had a few bites but my family inhaled the rest....even my littlest who LOVES lasagna. He couldn't tell there was zucchini in it!!! No leftovers. None. I'm low on money so I served this with homemade cornbread but next time, I'll be sure to serve this with garlic bread to sop up some of the sauce from the plate. I'll for sure make this again. I'm impressed.  -  22 Oct 2010  (Review from Allrecipes USA and Canada)

    by
    35

    This was excellent! Will definitely make this again! I added onion and garlic (because I nearly always do) and I had a bunch of cherry tomatoes that really needed to be used up so I added them quartered, but they didn't alter the taste much. I used sweet italian sausage, removed the casings. It really tasted great, we all loved it. Thanks jennkl!  -  26 Aug 2010  (Review from Allrecipes USA and Canada)

    by
    22

    Delicious! I made a couple substitutions based on what I had on hand- no ricotta so used cream cheese(not a perfect substitute but it's still tasty- cottage cheese would be a better sub), lower fat mozzarella and sausage, organic pasta sauce (lower sodium) and whole wheat noodles. I also added garlic to the sausage/zucchini. If it was this good with the healthier substitutions I bet the original recipe is to die for!  -  19 Jan 2011  (Review from Allrecipes USA and Canada)

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