Thursday, July 12, 2007
As I am sure you can tell from my previous post zucchini will be making
a LOT of appearances in the next month or so. I have so much I have no
idea what to do with it. After a lot of searching I decided the
gigantic zucchini would be best suited for lasagna! I searched and
searched and I never found a recipe that sounded quite right. A lot of
them used zucchini AND lasagna noodles and I really just wanted to use
the zucchini (since I have mountains of it!) So I decided to just make
my usual lasagna and used the zucchini instead of noodles.
My recipe for: Zucchini Lasagna
One HUGE zucchini or a 2 medium size ones
1 package light Italian sausage (the tube like packages)
2 cups pasta sauce (I used my own but jarred is fine)
3 cloves fresh garlic
Dry spices - basil, oregano, parsley
1 16 oz container ricotta cheese
1/4 cup shredded Parmesan cheese
3-4 leaves fresh basil chopped
1 cup shredded fresh mozzarella
1/4 cup shredded parmesan cheese
Slice the zucchini into long strips about 1/8-1/4 of inch thick.
Bring a big pot of water to a boil.
In a skillet start browning the Italian
sausage. When it is fully cooked add the pasta sauce and let simmer for
about 10 minutes. At this point I also like to add the fresh garlic and
some more dry spices. Just to taste.
Drop the zucchini strips into the boiling water and remove after 4 minutes. They should be softer but not falling apart.
While the zucchini is cooking combine the ricotta cheese, egg, Parmesan cheese and basil in a bowl.
In a big baking dish spread 1/2 cup of the pasta sauce mixture. Then lay
out zucchini strips to cover. On top of the zucchini spread 1/2 of the ricotta
cheese mixture. Next a layer of meat sauce. Then I like to sprinkle a
handful of mozzarella cheese. Repeat the layer process again, zucchini, ricotta sauce. To top it off lay out another layer of zucchini strips followed by pasta sauce
and then a really big handful of mozzarella cheese and a sprinkle of Parmesan.
Bake at 375 for about 45 minutes. Let cool for 10 minutes before serving.