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Zucchini Lasagne

Western.Chefs's picture
  Onion 1 Small, chopped
  Olive oil/Vegetable oil 2 Tablespoon
  Lean ground beef 1⁄2 Pound
  Ground lean pork sausage/Mild sausage 1⁄4 Pound
  Garlic 2 Clove (10 gm), minced
  Oregano 1⁄2 Teaspoon
  Sweet basil 1⁄2 Teaspoon
  Allspice 1 Pinch
  Sugar 1 Pinch
  Salt 1 Teaspoon
  Freshly ground black pepper To Taste
  Canned tomatoes 1 Pound (1 Can)
  Canned tomato paste 6 Ounce (1 Can)
  Beef stock/Bouillon / water 1 Cup (16 tbs)
  Zucchini 4 Large (Can Be Fat, More Mature Zucchini, 8 Inches Long)
  Dry bread crumbs 1⁄4 Cup (4 tbs)
  Coarsely shredded mozzarella cheese 4 Ounce (1 Cup)
  Ricotta cheese 8 Ounce (1 Cup)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)

In heavy saucepan, cook onion in oil until soft.
Add meats and garlic and cook, stirring continuously, until meat is lightly browned and crumbly.
Add seasonings, tomatoes, paste, and stock.
Mix well and simmer over low heat until sauce is thick and savory, about 1 hour.
Stir occasionally.
Check seasonings when sauce is finished.
Steam unpeeled zucchini, covered, in 1 inch of boiling water, with 1/2 teaspoon salt, for 5 to 7 minutes only.
Rinse quickly in cold water to stop cooking.
Cut each lengthwise into slices about 1/4-inch thick.
Oil a large, shallow casserole and sprinkle with 2 tablespoons crumbs.
Lay half the zucchini in the dish, top with half the sauce and mozzarella and all the ricotta, crumbled.
Sprinkle with crumbs and fill dish with rest of zucchini and sauce.
Top with mozzarella and Parmesan.
Bake at 350°F 45 minutes to 1 hour.

Recipe Summary

Main Dish

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Zucchini Lasagne Recipe