zucchini lasagna
Before zucchini season was over, I just had to share a dish I’ve been making that’s both comforting and healthy. Zucchini lasagna has been pretty popular lately, and the idea is that you use thin slices of zucchini as opposed to pasta noodles. We have nothing against good ol’ pasta in this house- it’s very likely my husband’s favorite thing to cook- but I also love sneaking in extra veggies to our diets whenever I get the chance ;) This lasagna is still packed with homemade or store bought tomato sauce, lots of tasty cheeses, and fresh basil, so it’s super flavorful and delish! One important tip- make sure to salt your zucchini strips and let them set about 15 minutes to draw out moisture. Blot them dry before layering them into your dish as this will ensure you don’t end up with a soggy lasagna mess, but rather nicely cooked zucchini “noodles”! Enjoy!
Zucchini Lasagna:
4 large zucchini, sliced thin lengthwise
1 pound ground beef or pork (omit for vegetarian option)
1 yellow onion, diced
2 cloves garlic, minced
2 28 oz cans San Marzano tomatoes (alternatively use store-bought pasta sauce)
1 6oz can tomato paste
1 tsp dried oregano
1/2 cup red wine, optional
15 oz ricotta cheese, whole milk or part skim
1 large egg
2 cups grated mozzarella cheese
1-2 bunches fresh basil, chopped (leave some whole leaves for garnish)
Make your tomato/meat sauce- this can be done ahead of time, to allow it to simmer and develop flavor). Add the ground beef to a large pan over medium high heat, and season with salt & pepper. Brown the meat until no longer pink, and then remove it from the pan. Add a bit of olive oil to the pan if needed, and saute the onion for a few minutes. Then add garlic and cook for a few more minutes, making sure to season with salt & pepper at each step along the way. Add the stewed tomatoes, breaking them up a bit, along with the tomato paste, dried oregano and red wine (if using), and bring your sauce to a simmer. Return the ground beef to the sauce, and reduce the heat to low, allowing it to cook for a couple of hours if possible. Be sure to not let it reduce too much!
Preheat oven to 400 F. Slice your zucchini into thin slices lengthwise using a knife or mandolin, and lay them out on a paper towel. Sprinkle with salt and allow to sit for approximately 15 minutes to draw out the moisture. Blot them dry to absorb any excess moisture. Mix the ricotta cheese with an egg in a bowl. Start assembling your lasagna: ladle sauce in the bottom of the pan, add zucchini slices to cover it, spread ricotta & egg mixture evenly on top, sprinkle with fresh basil, and then top with shredded mozzarella. Repeat this process with all remaining ingredients (you may have extra meat sauce to freeze or use elsewhere!), reserving some fresh basil for garnish. Place the lasagna in the oven and cook for 40-45 minutes, broiling for a couple of minutes at the end to get a nice golden, bubbly top. Garnish with whole basil leave, pour yourself a glass of wine, and serve!
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