Zucchini Lasagna

 Ingredients

  • 2-3 large zucchini, sliced or thick zoodled
  • 1 tbsp salt
  • 1 lb ground beef, or 1/2 lv ground beef and 1/2 lb Italian sausage 
  • 1.5 tsp ground black pepper
  • 1 small green bell pepper, diced
  • 1 onion, diced
  • 1 cup tomato paste
  • 16 oz tomato sauce
  • 1/4 cup red wine
  • 2 tbsp fresh basil, chopped
  • 1 tbsp fresh oregano, chopped
  • 2 egg
  • 25-30 oz ricotta cheese
  • 4 tbsp fresh parsley, chopped
  • 16 oz frozen, chopped spinach, thawed and drained
  • 1/2 lb fresh mushrooms, sliced
  • 12+ oz shredded mozzarella
  • 3-5 oz grated parmesan

Instructions

  • Slice zucchini lengthwise into thin slices or zoodle. Sprinkle slices with salt and set aside to drain in colander or on paper towels for a few hours, or overnight in the fridge.
  • Preheat oven to 325 F.
  • Grease 9" x 13" baking pan.
  • Brown ground beef with black pepper for 5 min. Add green pepper and onion and continue cooking until fully browned.
  • Mix in tomato sauce, paste, wine, basil, and oregano. Add a little water if too thick.
  • Boil, then simmer for ~20 min while stirring frequently.  Set aside.
  • Sweat the mushrooms in the hot pan.  Drain.
  • Combine egg, ricotta, and parsley.  Mix well.
  • Spread half of the meat sauce in the bottom of the pan. Cover with a layer of zucchini.
  • Spread half the ricotta mix, then all the spinach and mushrooms on top of the zucchini, and cover with half the mozzarella.
  • Spread remaining meat sauce, cover with a layer of zucchini, spread remaining ricotta mix atop this.
  • Cover with remaining mozzarella, and scatter parmesan on top.
  • Cover with foil and bake 45 min.
  • Remove foil and bake at 350 - 370 F for 15 min. Optionally broil for a few minutes to scorch the top.
  • Let cool for 15 min.

Notes

  • The lasagna can be made and then refrigerated for up to a couple days. May want to extend baking to account for warming it up.
  • To reheat 1/8 pan, microwave 2 min and transfer to 325 F oven or air fryer for 15 min or until internal temp is 140-ish.
  • The sauce becomes a good spaghetti sauce with the addition of 2 cans diced tomatoes and some salt.

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