Zucchini Lasagna

August 20, 2015

INGREDIENTS:

  • 3 small or 1-2 large zucchini
  • 1 lb ground meat of your choice
  • 1/3 onion, chopped
  • 14 1/2 oz diced tomato
  • 8 oz tomato sauce
  • 1/2 tsp garlic salt
  • 1/2 tsp garlic powder
  • 2 tbsp fresh basil
  • 2 tbsp fresh oregano
  • 1 tbsp fresh thyme
  • 1/2 cup parmesan
  • 10 oz ricotta
  • 1 egg
  • 8 oz mozzarella
Instructions
  • Cook meat in pan and set aside
  • Cut zucchini into ⅛ inch thick strips.
  • Lay zucchini out on paper towels and sprinkle with salt. Cover with additional paper towels.
  • Put olive oil and chopped onion in a saute pan over medium heat. Saute for about 5 minutes until onions are golden.
  • Add diced tomatoes, tomato sauce, garlic salt and garlic powder.
  • Add cooked meat.
  • Stir everything together and allow to simmer for a few minutes.
  • Add fresh herbs when you are done simmering and remove from heat.
  • Preheat oven to 375 degrees.
  • In a small bowl combine, egg, ricotta and parmesan.
  • Spray a 9×9 (or 8×8) baking pan with pam.
  • Spread some sauce on the bottom of your pan.
  • Layer 1 layer of zucchini across the sauce.
  • Top zucchini with about ⅓ of ricotta mixture.
  • Top ricotta with ¼ of mozzarella.
  • Top cheese with more sauce and repeat steps 10-13.
  • End with zucchini, sauce then mozzarella.
  • Cover pan with foil and bake for 35 minutes.
  • Remove foil and bake uncovered for another 15-20 minutes until cheese is golden.
  • Remove from oven and let rest for about 5 minutes before eating.