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Zucchini Lasagna



After being away from home for 4 days, we ended up with a couple more giant zucchini when we returned yesterday.


So, I used one tonight to make zucchini lasagna and it turned out really good!  I got the recipe from food blogging twins Jo and Sue, making a few changes of my own.  They said theirs was watery and used a spoon and ate it in a bowl but mine was not watery at all and we ate it like regular lasagna. 

1 giant zucchini or 5 medium sized zucchini
salt
2 cloves garlic, minced
1 onion, diced
1 pound ground sausage, either chicken or pork 
2 cups fresh broccoli, chopped small
2 cups fresh cauliflower, chopped small
2 cups fresh baby spinach
1 - 25 ounce jar of spaghetti sauce, your favorite kind
32 ounces ricotta cheese
1 cup Parmesan cheese, grated
1 pound mozzarella cheese, shredded
chopped fresh parsley and fresh basil, for garnish on top
15-16 fresh basil leaves

1.  Preheat oven to 425 degrees.  Slice zucchini into thin, lengthwise slices and arrange on cookie sheet.  Sprinkle lightly with salt.  Bake at 425 degrees for 5 minutes on each side.  You can go for even longer than 5 minutes and it won't burn the zucchini.  Mine were a little larger and thicker slices so I went about 10 minutes on each side. 

Since this was a giant zucchini, I cut it in half and then cut it in thin, lengthwise slices. They don't need to be super thin.  I actually like my zucchini lasagna a little chunky.
 
2.  Remove from oven and then turn oven to 375 degrees.

3.  Make meat sauce:  Add a little olive oil to pan and add onion and garlic.  Saute until soft.  Add ground meat and cook over medium high heat.  Add broccoli, cauliflower and spinach and stir thoroughly.  Add the jar of spaghetti sauce and simmer for about 10 minutes until veggies begin to soften, stirring occasionally.


 4.  Mix ricotta cheese and Parmesan cheese together.

5.  To assemble lasagna:  In a 9 x 13-inch pan, spread 1/3 of meat sauce on bottom, layer with zucchini "noodles",  spread with a layer of half of the ricotta cheese. 

Repeat - meat sauce, zucchini, and the rest of the cheese and end with another layer of  meat sauce and the zucchini.  Sprinkle the mozzarella cheese over the top. 

6.  Sprinkle the top with some chopped parsley and chopped fresh basil. 

7.  Cover with foil and bake for 50 minutes.  Remove foil and bake for 10 more minutes, uncovered.

8.  Remove from oven and let sit for 10 minutes before serving.  If you have time, it’s best if you let it sit for a few hours at room temperature before serving   Garnish with fresh basil leaves. 





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