Friday, January 25, 2013

Zucchini Lasagna

Sometimes you just have to make something different. Even if you already make a mean lasagna already, sometimes you get a wild hair to do something different. Like use zucchini slices instead of pasta.

You could easily make this fully vegetarian. Just straight up omit the meat. Adding mushrooms instead might be a good idea!

Zucchini Lasagna

3-4 zucchini (I used 3, I think it could have used more!)
1 lb lean hamburger
1 onion, diced
1 28oz can crushed tomatoes
1 small jar roasted red bell pepper, drained
4 garlic cloves
1 14oz can diced tomatoes, drained
1 tbsp fresh basil (or 1 tsp dried)
1 tsp dried oregano
2 tsp dried parsley
1 15oz container ricotta (I really prefer whole, not part skim or fat free. Ick)
1 egg
4 oz cream cheese (I like the 1/3rd fat one) room temp
1.5 cups mozzarella

Slice the zucchini into 1/8th inch slices. Mandolin's are your best friend. There is a GREAT one on Amazon for like $20

Lay on a clean dish towel. Salt a bit (allllll over) and let sit 20 minutes. Dab off salt and moisture. Flip and repeat.

Cook hamburger and onion until cooked through. Drain.

In a blender (or food processor, or in a bowl with a stick blender) mix the crushed tomatoes, garlic, and red bell peppers. Blend until smooth. Don't go too crazy though

Combine tomato mix, diced tomatoes, herbs, and cooked meat.

Mix ricotta, egg, and cream cheese well.

Put a very thin layer of sauce on the bottom of a 9x13 pan.
Put a even layer of zucchini slices.
Smear some ricotta mix (this part sucks. Accept it and move on)
Repeat until done, ending with sauce.

Layer with cheese.
Cover with tin foil and cook at 375 for about 45 minutes and then uncovered for 15

Cool for at least 5-10 minutes

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