SMASHED MEATBALL ZUCCHINI LASAGNA
RECIPE TYPE
Beef
SERVES
4
Cook Time: 20 min
Ingredients
2 zucchini, thinly sliced
Half a 900g pkg Longo’s Frozen
Fully Cooked Beef Meatballs, thawed
1 jar (700mL) Longo’s Tomato Basil Pasta Sauce, divided
1 1/2 cups shredded Longo’s Mozzarella Cheese
1/3 cup Longo’s Grated Parmesan Cheese
Directions
Sprinkle zucchini slices with 1/4 tsp each salt and pepper.
Heat 2 tbsp Longo’s Essentials 100% Pure Canola Oil in large non-stick skillet over medium-high heat. Pan-fry zucchini slices, in batches if necessary, for about 2 minutes per side or until light golden; set aside.
Using the bottom of a glass, press meatballs slightly to break open. Return skillet to medium heat and add meatballs with 1 cup of the pasta sauce. Stir and heat through.
Spread 3/4 cup of sauce into an 8-inch greased casserole dish.
Top with half of the zucchini slices, overlapping slightly as needed.
Spread meatballs overtop of zucchini slices. Sprinkle with half each of the mozzarella and Parmesan.
Layer remaining zucchini slices overtop; pressing in gently. Pour 3/4 cup of the sauce overtop. Sprinkle with remaining mozzarella and Parmesan.
Bake in preheated 400° oven for 20 minutes or until bubbly and cheese is melted and golden. Let cool for about 5 minutes before cutting to serve.
NUTRITIONAL INFORMATION
Per serving: 580 calories
Protein 34g | Fibre 2g |
Fat 42g | Sugar 6g |
Carbs 21g | Sodium 1360mg |
