28 Aug Zucchini Lasagna

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:

  1. Cut the ends off of the zucchini and cut in half lengthwise.
  2. Using a vegetable peeler, peel long strips of zucchini (these will be your “noodles”) and set on a baking sheet lined with paper towels.
  3. Dab zucchini strips with a paper towel to absorb the excess moisture.
  4. In a large pot, add olive oil, onions, and garlic. Cook until translucent, about 4-5 minutes.
  5. Add ground meat and cook for another 4-5 minutes, or until the turkey has browned slightly.
  6. Pout in crushed tomatoes, basil, parsley, oregano, salt, pepper, tomato paste, and a bay leaf. Cover and let simmer for 30 minutes.
  7. Preheat oven to 375F
  8. In a bowl, combine ricotta cheese, egg, parsley, parmesan, salt, and pepper. Mix until well combined.
  9. 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.
  10. Bake for 50 minutes (times and temperatures may vary depending on the oven).
  11. Let rest for at least 20 minutes.
  12. Enjoy!