Zucchini Lasagna is just lasagna… with thin strips of zucchini in place of noodles. (I can see noses turning up) Wait! Don’t go…if you’re not convinced, let me tell you…we usually eat zucchini lasagna (rather than the original) for good reasons:
- It feel lighter, and tastes just as yummy ie. Still has cheese, sauce, and all the goodies.
- More fiber/vitamins.
- It uses up summer zucchini hanging around
- Great option for sneaking veggies in on kids, (or reluctant vegetable eating adults!)
Here’s what you’ll need:
1 medium to large zucchini
½ tsp salt
1 lb ground beef
1 can tomato paste
1 cup red sauce (your favorite works best!)
2 cloves of garlic
½ small onion
1 tsp red pepper flakes
1 tsp Italian seasoning
½ cup spinach
2 mushrooms, chopped (we like Crimini)
16 oz plain greek yogurt
1 ½ cups shredded mozzarella cheese
½ cup fresh Parmesan cheese
Let’s make lasagna:
Thinly slice zucchini lengthwise, put in a colander, and sprinkle with salt. Let drain for 30 minutes.
In a large pan brown beef, drain fat. Add tomato paste, red sauce, garlic, onions, red pepper flakes, and Italian seasoning.
Stir until all ingredients are blended. In a medium size bowl combine yogurt, egg, ¼ cup mozzarella cheese, and ¼ cup Parmesan cheese. In an 8×8 pan layer all components of the lasagna in this order: zucchini strips, yogurt mixture, mushrooms, spinach, beef, mozzarella cheese. There should be two cycles of this layering pattern. On the second layer, after the mozzarella, sprinkle remaining Parmesan cheese over the top. Bake uncovered at 400 degrees Fahrenheit.
I got a little caught up cooking and talking with Grey, so I don’t have many visual references for you… probably not a bad thing because it’s not the prettiest when sliced up on a plate. It kind of likes to go everywhere. Here’s an after dinner shot…
…see what I mean?
Have a deliciously-crazy-cheezy-not-so-pretty-looking lasagna day.
Grey and Brianna