Spicy Beef, Zucchini, And Spinach Lasagna

Ingredients

Lasagna Components

• 9 lasagna noodles
• 1 lb ground beef
• 2 zucchini
• 5 oz baby spinach
• 1 onion
• 3 garlic cloves
• 3/4 jar tomato-basil marinara
• 1/4-1/2 jar marinara
• 8-12 oz mozzarella
• 1-2 tbsp bomba hot pepper

Béchamel Sauce

• 3 tbsp butter
• 3 tbsp flour
• 1 1/2 cups milk
• 1/2 cups heavy cream
• salt
• pepper
• 1 pinch nutmeg

Instructions

1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package directions, then drain and set aside.
3. Heat olive oil in a large skillet over medium-high heat and sauté the zucchini slices until browned, about 6–8 minutes; remove and set aside.
4. In the same skillet, cook the diced onion for 3–4 minutes, then add the minced garlic and ground beef; cook until the beef is browned.
5. Stir the marinara sauces and bomba hot pepper into the meat mixture and simmer for 5 minutes.
6. Add the baby spinach to the warm meat sauce and stir until wilted.
7. Melt the butter in a saucepan, whisk in the flour, and cook for 1 minute.
8. Gradually whisk the milk and heavy cream into the roux, then simmer until thickened, about 5–7 minutes; season with salt, pepper, and nutmeg.
9. Spread a thin layer of meat sauce in a baking dish, followed by noodles, more meat sauce, zucchini slices, béchamel, and mozzarella.
10. Repeat the layering process two more times to create three layers total.
11. Cover the dish with foil and bake for 35 minutes, then uncover and bake another 10 minutes until bubbling and browned.
12. Rest the lasagna for 10–15 minutes before slicing and serving.

Notes

Using a mix of marinara sauces adds depth of flavor; adjust the amount of bomba to control the spice level. Resting the lasagna ensures clean slices.