Zu-can’t get enough of this Zu-KEY-ni Lasagna

By Melissa • Entrées • 12 Mar 2013

Noodle-less lasagna.. say whaaat? Yup, with this recipe you can indulge on a faux Italian favorite. CHEESY, MEATY, ZUCCHINI filled lasagna, without those starchy carbs. The first step is the bottom left corner. Either with a knife or a mandolin, slice about 5 zucchinis vertically. Now it’s time for the innards of this dish.

Meat(ground beef or turkey), fresh cherry/grape tomatoes, mushrooms, ONIONS, garlic, fresh Italian parsley, san marzano tomatoes (whole or diced, doesn’t matter).  Cook the onions and garlic in extra virgin olive oil until sauteed. Then add your meet and after about 6 minutes of meat cooking, add your fresh tomatoes and canned tomatoes, along with salt, pepper, and seasonings. (garlic powder is great).  Let that bad boy simmer for a good amount of time.. at least 20 min so all the flavors get married and have babies.  If you are cool enough, simultaneously saute some baby portobello mushrooms until cooked in a separate skillet.

Now it’s time to layer. Lasagna should mean layer instead of a type of pasta.(Strati means layers.) Anyways, this is where you can get creative. Start with the meet or zucchini slices and rotate, adding in those mushrooms, some shredded mozzarella cheese and my favorite… RICOTTA. If you feel like being fancy, which you should, add some fresh basil and parsley to the ricotta then layer it in. Continue the layering until you run out of ingredients. Then top it off with some shredded mozzarella and parmesan and bake on 375 for about 45 min, until the top looks like the picture. Enjoy!

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