Zucchini Lasagna

July 10, 2007

Zucchini Lasagna

Jeanne Granger, Tucson CSA
Adapted from from: The Steinbeck House Cookbook

1 1/2 pound medium zucchini
1 pound ground beef or turkey
1/2 cup chopped onion
1 (15 ounces) can tomatoes (chopped)
1 garlic clove (minced)
1 teaspoon oregano (fresh)
1 teaspoon salt
1/2 teaspoon pepper
15 ounces Ricotta cheese
1/2 cup Parmesan cheese (grated)
1 egg
1/2 pound Mozzarella cheese (grated)

Slice zucchini lengthwise as thin as possible (1/8″), sprinkle with salt and let sit approx. 15 min to bring water to surface – wipe zucchini dry (otherwise, lasagna will be very watery).

Brown beef and onions, drain fat. Stir in next 5 ingredients and simmer about 10 minutes, stirring occasionally. Combine Ricotta cheese, Parmesan cheese, and egg. Put half the zucchini, all of Ricotta cheese mixture, half of the Mozzarella cheese, and half the meat sauce in a 9×13″ baking pan. Repeat above except for Ricotta cheese. Sprinkle Parmesan cheese on top. Bake, uncovered, 40 minutes in 350 oven. Let stand 10 minutes before cutting.

Serves 12

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