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Zucchini Lasagna
Our Zucchini Lasagna is cheesy and meaty…and a delicious way to use up those large zucchini growing in your garden.
Ingredients
2 pounds zucchini (about three large)
1 tablespoon kosher salt
1/4 cup extra virgin olive oil
1 cup onion diced
2 tablespoon garlic minced
1 20-ounce package ground turkey meat (try to get white and dark mixed. Also a few ounces less or more is fine so purchase what is available in your area)
Pinch red pepper flakes
2 teaspoons fresh mint chopped
1/2 teaspoons granulated sugar
1 teaspoon dry oregano or 2 teaspoons fresh chopped
1 tablespoon dry basil or 2 tablespoons fresh chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 28-ounce can kitchen ready ground tomatoes
2 tablespoons tomato paste
3 cups whole milk ricotta
3 whole eggs
1 cup freshly grated Parmesan cheese, divided
1/4 cup fresh Italian flat leaf parsley, chopped
1 cup mozzarella shredded
1 16-ounce jar tomato sauce, divided, or our homemade tomato sauce (see recipe here)
1 1/2 pounds sliced mozzarella (from deli freshly sliced)
Instructions
- Using a mandoline or a very sharp knife, trim and slice the zucchini into long thin slices.
- Lay the slices out on two racks positioned over sheet pans and sprinkle with the 1 tablespoon of salt. Let sit for 30 minutes.
- After 30 minutes, rinse off salt and dry the zucchini slices with paper towels.
- While zucchini is sitting, in a large sauté pan, heat the olive oil over medium high heat and add the onions and sauté three minutes. Add the garlic and cook for one more minute.
- Push the onions and garlic to the edges of the pan and add turkey, breaking up into pieces. Cook until no longer pink and add the pepper flakes, mint, sugar, oregano, basil, salt and pepper. Stir to combine and add the canned tomatoes and tomato paste. Lower to medium and cook for 30 minutes, stirring often, or until thick. Set aside.
- In a medium bowl, mix ricotta, eggs, half of the Parmesan, parsley and shredded mozzarella. Set aside.
- Preheat oven to 375 degrees F.
- Place rack in center of oven with a sheet of foil just below the center rack to catch any drips.
- In a 9×13-inch casserole dish with 2½ inch sides, place half of the tomato sauce on the bottom and top with one third of the zucchini slices.
- Spread half of the ricotta cheese mixture over the zucchini.
- Add another one third of the zucchini over the cheese mixture.
- Add all of the meat mixture over the zucchini.
- Lay half of the mozzarella slices over the meat mixture.
- Add the remaining cheese mixture, then the remaining zucchini slices.
- Next add the remaining tomato sauce, and top with remaining Parmesan cheese.
- Top with a sheet of parchment paper and seal with a piece of foil.
- Bake for 40 minutes covered.
- Remove foil and parchment and bake for 20 more minutes uncovered.
- Top with the remaining mozzarella slices and bake until brown and bubbly, about 15 more minutes.
- Place under broiler if necessary to finish browning the top, 3-4 minutes.
- Let sit 20 minutes, then cut into 12 pieces (3×4).
- After removing the first piece, ladle out any liquid that has settled in the pan and discard. Serve hot.
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Find it online: https://www.afamilyfeast.com/zucchini-lasagna/
