Zucchini Lasagna
- Ready In:
- 1hr 15mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 453.59 g ground Italian sausage
- 453.59 g ground beef (or buffalo, elk, deer...)
- 1 medium onion, chopped
- 2-3 garlic cloves, minced
- 396.89 g can tomato sauce
- 396.89 g can diced tomatoes (partially drained) or 396.89 g can crushed tomatoes (partially drained)
- 4-6 medium mushrooms, sliced (optional)
- 4.92 ml kosher salt
- 4.92 ml sugar (optional) or 4.92 ml honey (optional)
-
Spices (choose your own preferred flavors)
- 29.58 ml fresh Italian parsley, finely chopped
- 14.79 ml fresh oregano, chopped (or 1.5 tsp dried)
- 9.85 ml fresh basil, chopped (or 1 tsp dried)
- 4.92 ml fresh thyme, chopped (or 1/2 tsp dried)
- 2.46 ml dried fennel seed (optional, my Italian sausage usually has plenty)
- 680.38-907.18 g zucchini (sliced and peeled nets about 1-1.5 lbs total)
- 2 eggs
- 59.14 ml grated parmesan romano cheese or 59.14 ml parmigiana parmigiano-reggiano cheese
- 453.59 g whole milk ricotta cheese
- 453.59 g low moisture mozzarella cheese, grated
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Tim_John
Fort Myers, Ohio