Zucchini Lasagna

Brendan Murphy on August 28, 2019

Makes 8 servings

Ingredients:

  • 2 zucchinis
  • 1 cup grated parmesan cheese

Sauce

  • 2 tablespoons olive oil
  • 1/2 large white onion
  • 2 cloves garlic
  • 1 lb. ground turkey or beef
  • 28 oz. crushed tomato
  • 2 tablespoons basil
  • 2 tablespoons parsley
  • 2 tablespoons oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon tomato paste
  • 1 bay leaf

Cheese Mixture

  • 16 oz. ricotta cheese
  • 1 egg
  • 1 tablespoon fresh parsley, minced
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper

Directions:

  • Cut the ends off of the zucchini and cut in half lengthwise.
  • Using a vegetable peeler, peel long strips of zucchini (these will be your “noodles”) and set on a baking sheet lined with paper towels.
  • Dab zucchini strips with a paper towel to absorb the excess moisture.
  • In a large pot, add olive oil, onions, and garlic. Cook until translucent, about 4-5 minutes.
  • Add ground meat and cook for another 4-5 minutes, or until the turkey has browned slightly.
  • Pout in crushed tomatoes, basil, parsley, oregano, salt, pepper, tomato paste, and a bay leaf. Cover and let simmer for 30 minutes.
  • Preheat oven to 375F
  • In a bowl, combine ricotta cheese, egg, parsley, parmesan, salt, and pepper. Mix until well combined.
  • Using a baking dish, layer meat sauce, zucchini strips, ricotta mixture, and parmesan. Repeat until there are 3 layers total, ending with the meat sauce and topping that with parmesan cheese.
  • Bake for 50 minutes (times and temperatures may vary depending on the oven).
  • Let rest for at least 20 minutes.
  • Enjoy!