Monday, July 8, 2013

Zucchini Lasagna

We've got so many veggies!!! We've got our own garden, we're part of a CSA and we visit a local Farmers' Market every week! We're up to our eyeballs in veggies!!!!

I got the recipe from Jo and Sue's blog, but modified it below. It's got ground turkey in it, but you could easily omit of use veggie crumbles instead.

5 medium zucchini
1 lb lean ground turkey
1 onion, diced
2 cups fresh broccoli, chopped small
2 cups fresh cauliflower, chopped small
2 cups fesh Swiss Chard, chopped
2 cloves garlic, minced
sprinkle of salt & pepper
1 25 oz jar of spaghetti sauce
2 cups ricotta cheese
1/2 cup Parmesan cheese, grated
1 cup mozzarella cheese, shredded

Slice zucchini into 1/8 inch slices. Set aside.
Preheat oven to 375.

For meat sauce - In a large non-stick skillet, cook meat until it’s browned. To the skillet, add the veggies, seasonings, and the entire jar of spaghetti sauce. Simmer for about 10 minutes, (or until veggies begin to soften), stirring occasionally.

For cheese layer - Mix the cottage cheese and parmesan cheese together.

To assemble your lasagna: Spray 9x13 pan with cooking spray. 
Layer meat sauce, zucchini, cheese mixture, meat sauce, zucchini, cheese mixture, meat sauce, zucchini, mozzarella cheese. That's 3 layers of meat, 3 layers of zucchini, but only 2 layers of the cottage cheese.
Cover with tinfoil and bake at 375 for 50 minutes. Remove foil and bake for 10 more minutes, uncovered. (I only baked it for 30 min and I thought it was great as is!) Remove from oven and let sit for at least 10 minutes before serving.

You really do need to let it sit for at least 10 minutes to re-absorb some of the liquid. If you find your lasagna is really soupy then serve it with a slotted spoon.

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