Food Storage Recipe - Zucchini Lasagna

Zucchini Lasagna
 NEED

3 large zucchini, sliced lengthwise into 1/4 inch thick strips

1 tablespoon olive oil

1 pound ground beef

1/2 medium onion, finely chopped

2 cloves garlic, minced

1 cup marinara sauce

1 cup ricotta cheese

1 large egg

1/2 cup grated Parmesan cheese

1 1/2 cups shredded mozzarella cheese

Salt and pepper, to taste

Fresh basil leaves, for garnish

Preheat your oven to 375° and lightly grease a 9x13 inch baking dish.

 

Heat olive oil in a skillet over medium-high heat. Add the onion and garlic, sautéing until fragrant. Toss in the ground beef, breaking it apart until browned. Season with salt and pepper to taste.

 

Stir in the marinara sauce and let the mixture simmer for 10 minutes.

 

Meanwhile, in a separate bowl, mix together ricotta, egg, Parmesan cheese, and a pinch of salt and pepper.

 

Grill or roast the zucchini strips until just tender, about 2 minutes per side, to remove excess moisture.

 

 In the baking dish, lay down a layer of zucchini strips, followed by a layer of the beef sauce, dollops of the ricotta mixture, and a sprinkle of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with mozzarella.

 

Bake in the oven for about 25 minutes, or until the top is golden brown and bubbly.

 

Let the lasagna rest for a few minutes, then garnish with fresh basil before serving.