Zucchini Lasagna

You need:

1 lb Zucchini (about 3 medium)
3 tbsp Olive oil (divided into 2 tbsp and 1 tbsp)
Salt to taste
4 cloves minced garlic
2 lb ground beef
2 cups marinara sauce (I love Rao’s from Costco!)
12 oz Ricotta cheese (full-fat)
1/2 cup grated parmesan cheese
3 cups shredded mozzarella
1 large egg

To make:

Preheat the oven to 400° F, line an extra large baking sheet with parchment paper

Use a mandoline to slice zucchini lengthwise into thin sheets, about 1/4 inch thick.

Arrange the zucchini on the lined baking sheet, in a single layer. Brush both sides with olive oil (use about 2 tablespoons), then sprinkle both sides lightly with sea salt.

Roast the zucchini slices in the oven for 15-20 minutes, until soft and mostly dry.
When done, remove the zucchini from the oven but leave it on at 400. Pat the zucchini with paper towels to soak up any extra water or oil.

Meanwhile, heat the remaining tablespoon of oil in a saute pan on the stove over medium-high heat. Add the garlic and saute for 30-60 seconds, until fragrant.
Add the ground beef. Cook for about 10 minutes, until browned. Stir in the marinara sauce and remove from heat. Taste and adjust salt/pepper if needed.

Meanwhile, stir together the ricotta and parmesan cheeses. Stir in the egg.

To assemble, arrange a layer of zucchini slices at the bottom of a 9×13 casserole dish. Top with half of the meat sauce. Dollop small pieces of the ricotta cheese mixture, (using half of the total amount), then spread. Finally top with half of the shredded mozzarella. Repeat the layers a second time, with shredded mozzarella last on top.

Bake for 15 minutes, until the cheese on top is melted and golden. Garnish with fresh basil!

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