Zucchini Lasagna

Two words. ZUCCHINI. LASAGNA. All the ooey gooey cheesiness you would want and expect from a lasagna without the carb hangover afterwards 😋

Ingredients:

For the Bolognese:

• 1 onion chopped

• 1 carrot chopped

• 2 celery stalks chopped

• 2-3 minced garlic cloves

• 1 lb Italian Sausage

• 1 lb ground beef

• 2 tbsp tomato paste

• 1 cup red wine

• 1 can chopped tomatoes (San Marzano is best for this)

• 1 can tomato sauce

• 2 bay leaves

• ½ teaspoon oregano

• ½ teaspoon parsley

• ½ teaspoon thyme

• 1 parmesan rind (optional but highly recommended)

For the lasagna:

• 4 zucchinis cut lengthwise

• Olive Oil

• ½ tsp garlic powder

• 8oz or ½ container ricotta cheese (can also sub for cottage cheese)

• 1 egg

• Handful of chopped fresh basil

• ½ cup grated parmesan

• ½ cup mozzarella cheese

Directions:

For the bolognese:

Chop 1 onion, 1 carrot, and 2 celery stalks and sauté in olive oil with salt and pepper. Once soft, add 1 lb Italian sausage and 1 lb ground beef until browned. Add 2 minced cloves of garlic and 2 tbsp of tomato paste and cook our for about a minute. Add in a glass of red wine and reduce until wine has evaporated. Add in one can of chopped tomatoes, 1 can of tomato sauce, 2 bay leaves, oregano, parsley, and thyme. I also added one Parmesan rind (optional). Stir and reduce heat to a simmer and cook covered for AT LEAST 45 min (the longer the better). I love making a big batch of this to serve with spaghetti squash for lunches, or to have in this zucchini lasagna.

For the lasagna:

Slice 4 zucchinis lengthwise and brush with olive oil and season with salt, pepper, and garlic powder on both sides. Broil on high for 16 minutes, flipping halfway through. Don’t skip this step! It removes a lot of the water zucchinis hold. Pat dry with paper towels to remove excess moisture. Meanwhile, mix 8 oz ricotta with 1 egg, chopped basil, Parmesan cheese, and salt and pepper. Preheat oven to 375 degrees. Now start layering! Start with about a cup of the bolognese, then layer half the zucchini slices. Top with half the ricotta mixture and some mozzarella cheese. Repeat layers and sprinkle top with some more grated parm. Bake uncovered for about 50 minutes (cover with tin foil if it starts getting too brown). And you’re done! Literally one of the best meals I’ve had in awhile :)