Tex-Mex Zucchini Lasagna
Spicy Roasted Carrots
Ingredients
- 1½ lb ground beef
- 1 (24-oz) jar thick and chunky salsa, divided
- 2 tsp ground cumin
- 1 (15-oz) carton ricotta cheese
- 2 large eggs
- 3 Tbsp chopped fresh cilantro
- 4 large zucchini, thinly sliced lengthwise
- 1 (8-oz) pkg shredded Monterey Jack cheese
Instructions
- Preheat oven to 350°F. Cook beef in a large skillet over medium heat until browned and crumbly; drain and return to skillet.
- Add 2 cups salsa and cumin; cook, stirring occasionally, until mixture is very thick.
- Meanwhile, stir together ricotta, eggs, and cilantro in a small bowl.
- Spread remaining salsa in a greased 13- x 9-inch baking dish. Arrange a layer of sliced zucchini over salsa. Top with one-third ricotta mixture, one-third beef mixture, and one-third cheese. Repeat layers, beginning with zucchini and ending with cheese.
- Bake 35 to 40 minutes or until zucchini is tender and lasagna is bubbly.
Side Dish Ingredients
- 6 carrots, cut into ¼-inch-thick sticks
- 2 Tbsp olive oil
- ½ tsp crushed red pepper
Side Dish Instructions
- Preheat oven to 350°F. Toss carrots, oil, and red pepper on a large rimmed baking sheet. Season lightly with salt and black pepper; toss.
- Bake 15 to 20 minutes or until tender.
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