Zucchini Lasagna

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This is a great way to enjoy lower carb lasagna by replacing the lasagna noodles with thinly sliced zucchini.

 

Product Featured in this Recipe
Black Clay, La Chamba Square Roasting Pan

Zucchini Lasagna

Difficulty:

Easy

Cost:

Fairly cheap




Preparation time
Cooking time

Ingredients

For 6 Person(s)

Recipe

  • 1 large zuccini
  • 2 cup(s) ricotta cheese
  • 1 egg
  • 1/4 cup(s) shredded Parmesan cheese
  • 1 tablespoon(s) italian seasoning
  • 3/4 cup(s) mozzarella cheese
  • 2 cup(s) tomato sauce (recipe below)

Tomato Sauce

  • 1/4 cup olive oil
  • 1 carrot, cut into 1/4 inch dice
  • 1 celery stalk, 1/4 inch dice
  • 1 onion, diced
  • 1 clove garlic, sliced
  • 1/4 cup tomato paste
  • 1 cup milk
  • 1 cup white wine

Zucchini Lasagna Directions

    1. Slice the zucchini into thin strips. A mandolin slicer makes this easy, but a knife works too. Lay out on paper towels, lightly salt, and let sit for about 10 minutes. This helps get rid of some of the water.
    2. Heat up a skillet and lightly spray with non-stick spray or olive oil. “Grill” the zucchini over medium heat for about a minute on each side, just to get it cooked slightly.
    3. Coat the Square Roasting Pan with olive oil.
    4. Coat the bottom with tomato sauce (recipe below) and then line with zucchini strips.
    5. Combine the ricotta, egg, Parmesan, and seasoning in a small bowl or dish, and mix well.
    6. Top the zucchini with half of the cheese mixture, and then spread on a thin layer of tomato sauce (recipe below). Repeat.
    7. Top with more zucchini strips and tomato sauce, and then sprinkle the mozzarella cheese on top.
    8. Cover the lasagna with foil and bake in an oven at 350 degrees  for about 45 minutes, or until the cheese on top begins to brown.
    9. Let sit for a few minutes to cool, and then serve.
  1. For the Tomato Sauce
    1. Heat the olive oil, add battuto and cook until softened but not browned.
    2. Add pancetta and ground beef and cook, until beef is not longer pink.
    3. Add tomato paste and cook over low heat until shiny and rust-colored.
    4. Add white wine and water to deglaze the pan.
    5. Add milk and simmer over moderately low heat until thick and saucy, about 1 hour.
    6. Season with salt and pepper.

Recipe notes

Make ahead instructions: the sauce can be refrigerated for up to 3 days.

Recipe by Chef Brian Cook, COOK with COOK LLC

For further details about this recipe visit: www.cookwithcookblog.com


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