Ingredients

• 4 medium zucchini , sliced lengthwise and cut into 1/2-inch slices
• 1 tablespoon salt , or more to taste
• 1 tablespoon olive oil , or more as needed
• 0.5 medium onion , diced
• 4 cloves garlic , minced
• 1 pound ground beef
• 1 medium potato , diced
• 1 large red bell pepper , diced
• 1 , 26 ounce
• 1 , 8 ounce

Instructions

1. 1 Salt zucchini slices on a plate and let sit for 10 to 15 minutes while you dice the rest of the ingredients.
2. 2 Heat a large skillet or wide pot over high heat. Add oil, onion, and garlic, and sauté until the onion gets a little brown and becomes translucent, about 5 minutes. Add ground beef, potato, and bell pepper. Cook and stir until beef is browned and crumbly, about 5 minutes. Pour in marinara sauce.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Layer marinara mixture, zucchini slices, and mozzarella cheese in that order in a casserole dish until you run out of ingredients, ending with mozzarella cheese. Cover.
5. 5 Bake in the preheated oven, covered, for 30 minutes. Remove cover and continue baking until lasagna is cooked through and bubbly, about 15 minutes more.

Nutrition per serving