Saturday, November 19, 2011

Zucchini "Lasagna"

I neglected to take a picture of the one I made, but when I googled "zucchini lasagna," this popped up. Apparently the idea was not as original as I had thought...and theirs looks prettier. But mine was DAMN delicious. Note: this particular dish has lots and lots of cheese. I love my dairy, as long as it's full fat. You might want to wait for other recipes to be posted if you subscribe to the school of thought that dairy is the devil. Or you might just want to leave and never come back.

*Serves 4-8 (or 2 for several days in our case)*

3 Large zucchini
1 lb Lean ground beef
2 cups Shredded mozzarella cheese
2 cups Whole milk ricotta cheese
1/2 cup Shredded parmesan cheese
1 Large egg
2 Tbsp Melted unsalted butter
Tomato sauce (*Sugar free! I use Earth Fare brand organic.)
Italian seasoning
Salt and pepper to taste

Preheat oven to 400 degrees. Grease a large glass baking dish with a small piece of unsalted butter. In a large saucepan, add ground beef and stir on medium heat until in small pieces and browned. Add tomato sauce and turn heat down to simmer. In a separate bowl, combine 1 and 1/2 cups mozzarella, 2 cups ricotta, 1/2 cup parmesan cheese, 1 egg, melted butter, Italian seasoning and salt and pepper to taste. Mix until well blended. Slice the zucchini down the length so that you get lasagna-sized "noodles." Form a single layer of these in the glass baking dish, covering the bottom entirely. Cover this with about one half of the cheese mixture. Spoon the meat sauce on top of the cheese layer, then cover with another layer of zucchini. Repeat the cheese and meat sauce, then add zucchini on top. Sprinkle the remaining 1/2 cup mozzarella cheese on top of the final zucchini layer. Bake for 45 minutes. (This dish is even better the next day, so leftovers are great!)

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