Zucchini Lasagna

This recipe was sent by Heather Isis using zucchini as a great pasta substitue:

1 Onion, diced
2 cloves Garlic, crushed
*optional vegetables – grated Carrot, chopped Peppers, Celery, Mushrooms, etc.
450 g Ground Chicken (optional)
2 cans diced Tomatoes
3 TBSP Tomato paste
1/2 Cup Red Wine
1 TSP Basil
1 TSP Thyme
Salt & Pepper to taste

3 Zucchini

450g Ricotta cheese
**option: Spinach, or finely chopped leafy greens
1 Egg
1/4 cup Parmesan, grated
Parsley

2 cups Mozzarella cheese, grated
1/4 + 1/4 cup Parmesan cheese, grated

For Tomato Sauce:
Cook onion until soft and translucent. Add garlic (*and vegetables) and continue to Sauté about 3 minutes. If using, add ground chicken and stir until broken up and thoroughly cooked. Add diced tomatoes, tomato paste, wine, herbs and salt & pepper. Bring to boil then reduce heat and simmer for 20 minutes or longer.

For Zucchini:
Thinly slice zucchini lengthwise. Lightly brush with olive oil, salt and pepper and grill until cooked. Cool, then place on towel to drain excess liquid.

for Cheese Layer:
Stir Ricotta cheese, (**green leafy vegetables), Egg, Parmesan and Parsley and set aside.

To prepare:
Spoon 1/2 cup of tomato sauce to bottom of 9×13 dish. Cover with a layer of grilled Zucchini. Spread 1/2 Ricotta mixture over Zucchini, then sprinkle with 1 cup of Mozzarella cheese. Cover with half of tomato sauce. Repeat. Then sprinkle remaining 1/4 Cup of Parmesan cheese over Mozzarella.

Bake at 350F for 30-45 minutes or until cheese is hot and bubbly

Advertisements