Zucchini Lasagna

Last night I made Zucchini Lasagna (for the third time this month!) and changed it up just a tiny bit. It turned out A m a z i n g if I may say so, and since this is my post, I May say so :)

A few friends have asked for the recipe, so if you are one of them, here it is! Warning: It takes kind of a long time to make, but it makes a big pan and its delicious as leftovers!

Ingredients: 

  • 4 medium/large zucchinis 
  • large can of crushed tomatoes 
  • small can of tomato paste
  • 3-4 garlic cloves
  • large container of fresh mozzarella (about 5-6 cups)
  • 1/3 cup of fresh grated parmesan
  • 1 small container ricotta cheese
  • red pepper flakes, salt, oregano, basil
  • 1 pound of ground beef or ground pork

Start off by slicing your zucchini, I used my mandolin (cheap one from target) on the thickest setting. Some of the slices were thinner than others but that doesn't matter. 

Since zucchini is super watery when you cook it, you are going to want to grill the slices first. Yo could throw them on the grill super easily, or you can do it the slower way on a grill pan like I do. Mainly just because I hate turning the grill on, but if Drew would be one when making this sometime I would just throw them on the grill. Grilling them takes out the extra moisture, then set the slices on some paper towels while you do the rest of the steps to really make sure theres no more moisture. 

While grilling the zucchini slices (2-4 minutes per side) brown your ground beef with a little bit of salt. When the ground beef is just about done push it to the side in your pan (if you use a big one like I do, otherwise you might need to use an extra pan, and who wants More dirty dishes) and sauté your (chopped) garlic for a couple of minutes, then blend it all together, add the tomato past, can of crushed tomatoes and sprinkle just a bit of hot pepper flakes and some oregano and fresh basil. Keep that meat mixture simmering for about 20 minutes while you finish up grilling your zucchini slices. 

Next mix the ricotta, parmesan and an egg together in a bowl. 

When its all ready to go in the oven (375 degrees) layer all your ingredients in a big baking dish, i think the one i use is 9x12. Start off with about 3/4 of a cup of the meat mixture, than add some of the cheese mixture, then zucchini slices and top with some mozzarella, repeat till all your ingredients are used. For me it makes about 3 layers. Save some of the mozzarella to sprinkle on at the end. 

Bake covered in foil for about 35 minutes, then remove the foil, sprinkle on the remaining mozzarella and bake another 8-10 minutes. I like to broil for the last minute or two to get the top a little crispy, but make sure you are standing there watching it during this part!

Serve with a side salad and enjoy! I don't think my kids even realized they were eating zucchini 'noodles' instead of actual pasta.