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Zucchini Lasagna

Cool.Cook's picture
Ingredients
  Zucchini 4 Large
  Extra virgin olive oil 2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Chopped onion 1⁄2 Cup (8 tbs)
  Mushrooms 1⁄4 Pound, sliced
  Ground beef 1⁄2 Pound
  Canned tomato paste 16 Ounce (1 Can)
  Dry red wine 3⁄4 Cup (12 tbs)
  Oregano 1 1⁄2 Teaspoon
  Thyme 1⁄4 Teaspoon
  Basil 1⁄4 Teaspoon
  Salt To Taste
  Ground black pepper To Taste
  Mozzarella cheese 8 Ounce, thinly sliced
  Ricotta cheese 8 Ounce
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
Directions

Cut zucchini horizontally into 1/4" thick strips. Place on double thickness of paper towels and sprinkle with salt Place another double thickness of paper towels over zucchini, weight down with dinner plates, and let sit for half an hour to remove excess moisture.
Heat oil in a large skillet over medium heat. Add garlic, onion, and mushrooms and cook until onion is tender, but not brown.
Add meat to skillet and cook, stirring until brown. Drain drippings from skillet. Stir in tomatoes, tomato paste, wine, oregano, thyme, basil, salt, and pepper. Simmer uncovered for 1 1/2 hours.
Preheat oven to 350°. Generously oil a lasagna pan or shallow casserole dish.
Place half of the zucchini strips in prepared baking dish. Top with half of the mozzarella and ricotta cheeses. Spread half the meat sauce over the cheese. Repeat layers. Sprinkle with Parmesan cheese.
Bake at 350° for 30 minutes or until bubbly.

Recipe Summary

Method: 
Baked
Ingredient: 
Zucchini

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