Zucchini Lasagna

January 31, 2013

This recipe at Skinnytaste inspired me to make Zucchini Lasagna last night. It was delicious! I promise you won’t miss the pasta and this dish will be very filling. You could leave out the beef too and add spinach for a very green lasagna.

To buy:

1 pound lean beef
3 cloves garlic, minced
1 small onion, chopped
olive oil
salt and pepper
14 ounce can crushed tomatoes
9 ounces tomato sauce
3 medium zucchini, sliced 1/8″ thick
8 ounces part-skim ricotta
1/2 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
2 eggs

Zucchini Lasagna: (serves 6-8)

brown meat in a pan
when cooked drain in colander to remove any fat and add garlic and onions to the pan, cooking about 2 minutes
add tomatoes, tomato sauce, salt and pepper and simmer on low for 20-30 min
slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes to take out some of the moisture
if you have access to a grill you could grill zucchini on each side, until cooked, about 1-2 minutes per side – if you don’t have a grill, like me, you can saute the zucchini on your stove top for about 5 minutes to cook out some of the water
mix ricotta, parmesan and eggs
spread meat sauce on the bottom of a casserole dish and layer the zucchini to cover
then place some of the ricotta mixture on top of the zucchini layer, top with the mozzarella cheese and repeat the process until all your ingredients are used up
top with sauce and mozzarella
bake 45 minutes at 375
let stand about 5 – 10 minutes before serving