Zucchini Lasagna from Sarah
Skinnytaste.com
Ingredients:
Skinnytaste.com
Ingredients:
·
1 lb 93%
lean 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 (Sargento)
·
1/4 cup
Parmigiano Reggiano
·
1 large
egg
Directions
In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmeron low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
Meanwhile, slice zucchini into 1/8" thick
slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of
water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.
Preheat oven to 350°.
In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.
Preheat oven to 350°.
In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.
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