This is a great way to enjoy lower carb lasagna by replacing the lasagna noodles with thinly sliced zucchini.
|Product Featured in this Recipe|
|Black Clay, La Chamba Square Roasting Pan|
For 6 Person(s)
- 1 large zuccini
- 2 cup(s) ricotta cheese
- 1 egg
- 1/4 cup(s) shredded Parmesan cheese
- 1 tablespoon(s) italian seasoning
- 3/4 cup(s) mozzarella cheese
- 2 cup(s) tomato sauce (recipe below)
- 1/4 cup olive oil
- 1 carrot, cut into 1/4 inch dice
- 1 celery stalk, 1/4 inch dice
- 1 onion, diced
- 1 clove garlic, sliced
- 1/4 cup tomato paste
- 1 cup milk
- 1 cup white wine
Zucchini Lasagna Directions
- Slice the zucchini into thin strips. A mandolin slicer makes this easy, but a knife works too. Lay out on paper towels, lightly salt, and let sit for about 10 minutes. This helps get rid of some of the water.
- Heat up a skillet and lightly spray with non-stick spray or olive oil. “Grill” the zucchini over medium heat for about a minute on each side, just to get it cooked slightly.
- Coat the Square Roasting Pan with olive oil.
- Coat the bottom with tomato sauce (recipe below) and then line with zucchini strips.
- Combine the ricotta, egg, Parmesan, and seasoning in a small bowl or dish, and mix well.
- Top the zucchini with half of the cheese mixture, and then spread on a thin layer of tomato sauce (recipe below). Repeat.
- Top with more zucchini strips and tomato sauce, and then sprinkle the mozzarella cheese on top.
- Cover the lasagna with foil and bake in an oven at 350 degrees for about 45 minutes, or until the cheese on top begins to brown.
- Let sit for a few minutes to cool, and then serve.
- Heat the olive oil, add battuto and cook until softened but not browned.
- Add pancetta and ground beef and cook, until beef is not longer pink.
- Add tomato paste and cook over low heat until shiny and rust-colored.
- Add white wine and water to deglaze the pan.
- Add milk and simmer over moderately low heat until thick and saucy, about 1 hour.
- Season with salt and pepper.
Make ahead instructions: the sauce can be refrigerated for up to 3 days.
Recipe by Chef Brian Cook, COOK with COOK LLC
For further details about this recipe visit: www.cookwithcookblog.com