This recipe took a long time to prepare. I even told my husband this better be some good lasagna because I was pooped by the time I finished making it. But it ended up being SO good that I know I will for sure make it again! This is for sure something to try! I got this recipe from
Nourished Meadows.
Zucchini Lasagna
Ingredients:
1 lb ground Italian sausage
1 lb ground beef
1 medium onion chopped
2-3 cloves of garlic minced
1 - 14 oz can of tomato sauce
1 - 14 oz can of diced or crushed tomatoes (partially drained)
4-6 medium mushrooms sliced (optional)
1 teaspoon kosher salt
1 teaspoon honey (optional)
Spices (choose your own preferred flavors):
-2 tablespoons fresh Italian Parsley finely chopped
-1 tablespoons fresh oregano chopped (or 1.5 tsp dried)
-2 teaspoons fresh basil chopped (or 1 tsp dried)
-1 teaspoon fresh thyme chopped (or 1/2 tsp dried)
-1/2 teaspoon dried fennel seed (optional, my Italian sausage usually has plenty)
1.5 - 2 lbs of zucchini squash (sliced and peeled nets about 1-1.5 lbs total)
2 eggs
1/4 cup of grated parmesan (romano or parmigiana reggiano)
16 ounces whole milk ricotta cheese
16 ounces low moisture mozzarella grated
Cooking Instructions:
Brown Italian sausage and ground meat on medium to medium high heat. Drain if needed. To the meat
mixture add diced onions and allow to soften for 5 minutes. Add in garlic, stir for 30 seconds.
Incorporate tomato sauce, diced tomatoes, mushrooms, salt, and Italian seasonings with meat. Reduce
heat and allow to simmer stirring occasionally for about 15 minutes.
Slice zucchini into thin horizontal sheets similar to lasagna pasta. Lay out and pat dry on paper towels.
Set aside.
Combine ricotta cheese, grated Parmesan and eggs in a bowl until mixed well. Set aside.
Preheat oven to 375 degrees F.
Check meat sauce for flavoring, adjust if necessary (adding sugar to reduce acidity per taste preference).
Once the meat sauce liquid has reduced remove from heat and line up all ingredients to assemble the
lasagna.
In a 13x9 glass baking dish combine a third of each ingredient in layers as follows:
-Zucchini slices
-Ricotta mixture
-Meat sauce
-Mozzarella
Repeat two more times.
Bake for 45 minutes or until bubbly throughout and cheese is dark golden brown. Rest for 10 minutes
before slicing.
