Zucchini Lasagna

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
this makes me want to buy a mandoline to slice the zucchini into thin and pretty strips
this was my attempt by hand  
i added a layer of the leftover spinach-artichoke dip
this is what happens when you don’t let it sit for 10 minutes,
a hot mess, literally
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