Delicious cheese and beef lasagna with zucchini swapped for traditional pasta
Course Main Course
Cuisine Italian
Prep Time 1 hourhour
Cook Time 1 hourhour
Servings 16
Author Kate Bro
Equipment
mandolin, optional
paper towels (or thin cloth towels)
Skillet
9x13 baking dish
tin foil
Ingredients
5-6medium zucchini
1lbground beef
36ozSpaghetti sauce
32ozMozzarella cheese
16ozParmesan cheese
15ozricotta cheeseor Cottage cheese
Instructions
Begin by cutting washed zucchini into 1/8″ slices. We used our Pampered Chef mandolin which helped speed up the process.
Layer the slices between paper towels, lightly salt each layer, and let set for 10-15 minutes. This will help absorb a lot of the excess water and prevent the lasagna from getting soupy. While waiting on the zucchini, brown hamburger.
Next the zucchini needs to be slightly grilled {on traditional grill or in a skillet} to reduce the moisture level even more… cook over medium heat about 1-2 minutes each side. It should look ever so slightly browned, but not completely. Soak excess water with paper towels again.
Preheat oven to 350° F
Set aside 2/3 cup of the sauce and mix the rest with cooked hamburger in medium bowl.
Next all you have to do is layer your ingredients! You don’t have to do it exactly like I did, but I have found having a “middle layer” of just cheese really helps the lasagna to set up nicely after it comes out of the oven. Here’s what I did:1/3 cup “plain” sauce,zucchini, 1/3 ricotta, 1/4 mozzarella, 1/2 beef sauce, 1/4 Parmesanzucchini, 1/3 ricotta, 1/4 mozzarella, 1/4 Parmesanzucchini, 1/3 ricotta, 1/4 mozzarella, 1/2 beef sauce, 1/4 Parmesanzucchini, 1/3 cup “plain” sauce, 1/4 mozzarella, 1/4 Parmesan
Top with tin foil and bake for 45 minutes covered, then 15 minutes uncovered. Let sit at least 10-15 minutes before cutting.