Monday, July 21, 2014

Zucchini Lasagna

If your garden is anything like our garden then you have cucumbers and zucchinis coming out of your ears.  I hate that so much of it goes to waste each summer because we can never use them fast enough.  We can only eat so much zucchini bread, zucchini saute and cucumber salad.  This summer I made it a goal to experiment with these foods.  
Experiment number 1-Zucchini Lasagna!

You can go about this two different ways.  You can follow your own lasagna recipe substituting zucchini slices for your noodles or you can follow my recipe. (Mine turned out pretty awesome..)


What You'll Need:
  • 1 lb turkey burger (we only use turkey burger but you can substitute ground beef)
  • 3 cloves garlic
  • 1/2 onion
  • 1 tsp olive oil
  • salt and pepper
  • 28 oz can crushed tomatoes
  • 2 tbsp chopped fresh basil 
  • 3 medium zucchini, sliced 1/8" thick
  • 15 oz part-skim ricotta
  • 16 oz part-skin mozzarella cheese, shredded
  • 1 cup Parmesan Cheese 
  • 1 large egg


Directions:

Cook the turkey burger (or ground beef if you prefer).  When finished, remove from skillet.  Saute chopped onion and garlic (2-3 minutes).  Add meat back into skillet along with crushed tomato, basil, salt and pepper.  Let simmer for 20-30 minutes.  While sauce simmers, slice zucchini in approx, 1/8" slices. Lay sliced zucchini on baking sheet and  broil for a few minutes.  (keep an eye on them so they don't burn).  You may want to pat dry your broiled zucchini to remove excess water.  In a medium bowl mix ricotta cheese, egg and 1/4 c. Parmesan cheese.  

When sauce has finished simmering it's time to assemble your lasagna.  You will repeat this pattern until ingredients are gone.  I was able to get 2 layers in my large baking dish. (save a little sauce for the top)  First sauce, then zucchini, followed by ricotta cheese mixture and then a light sprinkle of mozzarella .   Repeat one more time then top with remaining sauce, mozzarella cheese and Parmesan cheese.  Cover and bake at 350 for 30 minutes. Uncover the dish then bake for an additional 20 minutes.  Remove from oven and let sit for 10 minutes before serving.


I was nervous that it was going to be runny because of the zucchini, but it wasn't.  It had a really great taste, too.  (not too vegetable-ey) 

I can't wait to try out more garden infused recipes.  I've got a few cucumber sides coming your way soon!
Do you have a yummy zucchini or cucumber recipe to share?  I'd love to hear about it!!
-Audra

1 comment:

  1. I just made the same thing last week. Except, I used noodles and shaved my zuchinni so kids would eat it. was so good with the turkey burger.

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