Zucchini Lasagna
Use up that Summer squash in new and creative ways with this delicious Italian favorite!
Equipment
- Skillet/Saute Pan
- Casserole Dish/Pan
Ingredients
Zucchini
- 3 medium Zucchini, sliced lengthwise Or other combination of large/small/med
- 2 tbsp. Extra Virgin Olive Oil
- Salt and Pepper, to taste
White Sauce
- 1 small tub Ricotta Cheese Approx. 15 oz.
- 1 cup Shredded Parmesan Or similar cheese (we actually used asiago off the block b/c it was handy)
- 2 Eggs
Red Sauce/Meat Sauce
- ½ Onion, diced
- 3 cloves Garlic, diced
- 1 lb. Ground Beef
- 1 jar Marinara Approx. 24 oz. (We love Rao's marinara as a shortcut)
- 1 can Tomato Paste Approx. 6 oz.
- 6 Basil Leaves, torn
- Salt, Pepper, Crushed Red Pepper, to taste All optional
The Rest
- 8 oz. Shredded Mozzarella
- Basil Leaves, for garnish
Instructions
Cook the Zucchini
- Preheat the grill on medium heat. Slice the zucchini into approximately ¼" slices. Brush with oil, then salt and pepper both sides. Grill the zucchini 2 - 3 minutes on each side and remove. Set aside.
Make the Red Sauce
- Heat the oil in a large skillet or saute pan. Saute the onion for 4 - 5 minutes, stirring occasionally. Add the garlic and cook for another 2 - 3 minutes, again stirring occasionally (avoid burning the garlic).
- Add the ground beef and cook until brown, breaking apart with a wooden spoon or other device as the beef cooks. When the beef is browned (approx. 5 min.) drain any excess rendered fat.
- Add the jar of marinara sauce and the can of tomato paste. Mix well and bring to a simmer for 5 - 10 minutes while making the white sauce (next step).
Make the White Sauce
- In a bowl, combine the ricotta, eggs, and parmesan cheese. Set aside until assembly.
Build the Lasagna
- Place a thin layer of sauce on the bottom of the casserole dish. Place 3 zucchini slices (or enough to make a base layer) on the bottom. Top with ⅓ of the remaining red sauce, ⅓ of the white sauce, and ⅓ of the mozzarella. Repeat layering until complete. Top with remaining mozzarella (should be topmost layer).
Bake the Lasagna
- Cover with foil and bake at 400°F for 30 minutes. Uncover and cook for another 20 minutes, rotating pan halfway in between. Let cool, top with additional fresh basil (if desired) and serve.
