Zucchini Lasagna
Makes 8 servings
Ingredients:
- 2 zucchinis
- 1 cup grated parmesan cheese
- 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
- 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
- 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!
