Zucchini Lasagna

This dish is great, if you are looking to use up the last of the zucchini in the summer garden. Or, if you are looking for the delicious flavors of lasagna but are avoiding the carbs found in the noodles.

This is a staple in the house for both of the reasons above, or just when we want the beautiful flavors that slow cooking of Italian food brings.

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Warning: this is a long post and this recipe does take time to make. It’s not complicated at all, it’s just time consuming. It’s well worth it!

If you have a mandolin this is the best way to evenly slice the zucchini. If not, use a very sharp knife. They should be about 1/8 inch thick.

Get the Moisture Out of the Zucchini.

Line the slices up on paper towels and then salt them. Let them sit while you make the sauce. When you’re ready to grill them, pat the excess moisture off.

Time for More Slicing and Chopping.

Chop the onions and garlic. Then slice the mushrooms. Now, it’s time to create the sauce.

Saute the onions in olive oil. Next add the meat and cook until brown. Then add the garlic and just cook briefly so it does not burn. Then, it’s time to add the mushrooms. We use baby bella mushrooms but white button mushroom would work as well.

Next add the tomatoes. We do buy a more expensive canned tomato, like a San Marzano, if we can find them. We find they are more firm and flavorful in the juices they are canned in. After the tomatoes, add herbs and spices. Stir all together and let get bubbly. Add the red wine. Once that is incorporated, and the sauce bubbles again, turn down, cover and let it slowly simmer.

Mmmmmmm…..I can smell it through the screen!

While the sauce is simmering, mix the parsley into the ricotta. Set aside until ready to use.

Grill the Zucchini.

They should still be firm, not over cooked. Try to get the grill marks turning often.

After grilling the zucchini, it’s time to put the lasagna together. Lay all the ingredients out on the counter.

Start by placing a bit of sauce on the bottom of a 9x13 oven safe dish. Next, lay the zucchini out, as you would the noodles. Top with a bit of the ricotta mixture. Try to spread the ricotta out evenly. Place mozzarella and parmesan over the ricotta. Top with the sauce. Repeat this process 3 more times, creating the layers of the lasagna.

Once all the layers are completed it’s time to bake. Place on a baking sheet in a preheated oven. Keep it covered at first, to keep all the juices in while it bakes.

All Done!

Uncover for the last few minutes to let it brown. Once out of the oven let it sit for a few minutes. Top with extra parmesan cheese and parsley if desired. Serve with a simple salad and a nice glass of chianti.

Yield: 8-10

Author: Jennifer Hipskind

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Zucchini Lasagna

This no-noodle lasagna is a great twist on the traditional Italian dish in a lower carb, full of flavor meal

Prep time: 45 MinCook time: 1 H & 45 MTotal time: 2 H & 30 M

Ingredients

• 1 pound mild Italian sausage (lean ground beef or ground turkey work well too)
• 1lb fresh mushrooms, sliced
• 1 1/4 teaspoons kosher salt
• 1 teaspoon olive oil
• 1/2 large onion, chopped
• 3 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons chopped fresh basil (dried works too)
• 1 tablespoon chopped fresh oregano (dried works too)
• 1 teaspoon chopped fresh thyme (dried works too)
• 2 tablespoons chopped fresh parsley, divided
• 1/4 cup dry red wine 
• Freshly ground black pepper
• 3 medium zucchini
• Cooking spray or oil mister
• 1 1/2 cups part-skim ricotta cheese
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 large egg
• 4 cups shredded part-skim mozzarella cheese (16 ounces)

Instructions

1. Slice the zucchini lengthwise with a mandolin into 1/8-inch-thick slices (you should have about 30 to 35 long zucchini ribbons). Lightly salt the zucchini with the remaining 1/2 teaspoon salt and set aside for  at least 15 minutes while making the sauce below. Blot the zucchini with paper towels to remove the excess moisture.
2. Heat a large, deep nonstick skillet over high heat. Add the olive oil and onion and cook, stirring, until soft, 3 to 4 minutes. Add the sausage, season with 1/2 teaspoon of the salt, and cook, using a wooden spoon to break the meat into small pieces as it browns, 4 to 5 minutes. 
3. Add the mushrooms and sauté about 5 minutes until most of the moisture has evaporated. Add the garlic and cook 1 minute. 
4. Add the tomatoes, basil, oregano, thyme, and 1 tablespoon of the parsley. Add 1/4 teaspoon of the salt, and the black pepper to taste. Add the wine and stir all together.  Reduce the heat to low, cover, and simmer, stirring occasionally, 25 minutes (or more). Remove the lid and simmer uncovered 10 minutes, until thickened, just before creating the lasagna.
5. Preheat a grill to medium heat (or preheat a grill pan over medium heat)
6. Oil the grill grates or spray the grill pan with cooking spray to avoid sticking. Grill the zucchini until cooked and slightly browned, 2 to 3 minutes on each side. Transfer to a plate lined with paper towels and press to absorb excess moisture.
7. Preheat the oven to 375°F.
8. In a medium bowl, combine the ricotta, Parmesan, egg and the remaining tablespoon of parsley. Spread 1/2 cup of the meat sauce in the bottom of a 9 × 13 × 2 1/2- inch baking dish. Make a layer of the zucchini over the sauce to cover the bottom of the dish. Spread 1/2 cup of the ricotta mixture over the zucchini and sprinkle with 1 cup of the mozzarella. Make another layer of zucchini, top with 1 1/2 cups meat sauce, 1/2 cup ricotta mixture, and the mozzarella. Repeat the layers with the remaining ingredients for a total of 3 layers. Finish the lasagna by topping with the remaining zucchini and meat sauce. Cover the dish with foil.
9. Bake for 40 minutes, remove the foil, and bake 10 minutes uncovered. Grate additional parmesan and chopped parsley on top, if desired. Let stand for 5 to 10 minutes before serving.
10. Enjoy!