Recipe: Zucchini Lasagna

Have you ever made lasagna?

The other day I made a version using zucchini instead of pasta.  It turned out really well.  Maybe I'll try to create the classic version.

I made too much sauce, though.  We're going to be eating tomato sauce for years.

Zucchini Lasagna
Serves 2


Ingredients:

• 2 large zucchini, sliced into thin strips
• 1 large onion, chopped
• 1/2 LB ground beef
• Miscellaneous vegetables (I used corn and extra zucchini)
• 28 oz can of tomatoes
• basil
• egg
• 15 oz ricotta
• 1/4 cup of Parmesan
• 8 oz mozzarella
• Oregano
• Salt/pepper

1. In a skillet, season with salt and pepper, and brown ground beef.  Drain.
2. In a large sauce pan, sauté onions until soft.  Add garlic and sauté, being careful not to burn the garlic.  Add vegetables, sauté some more.  
3. Add ground beef and tomatoes.  Bring to a boil, and then lower the heat to a simmer.  Allow the sauce to cook for 30 minutes or so, melding the flavors together.  Season with salt and pepper, basil, and oregano.  (You can also do this earlier when cooking the aromatics)
4. Mix together Parmesan, ricotta and egg.
5. In a casserole dish, ladle sauce.  Add ricotta mixture and Mozzarella.  Layer zucchini.
6. Repeat these layers.  Top with ricotta mixture and finish with Mozzarella
7. Cover with foil.  Bake at 350 for 30 minutes
8. Uncover and bake for 15 minutes more until the top is golden.

{Basil from the garden}

{Before}

{45 minutes later.  Divine}