I really wish I had invited company over for dinner last night. It was that good.
The zucchini is growing like crazy and we’ve picked four since Friday. They were destined to be used in zucchini lasagna.
The recipe requires some time but the end result is better than I ever imagined. Big Guy claimed it was the best lasagna he’s ever had.
First I started working on the sauce. Lean ground beef is cooked and then simmers with crushed tomatoes, fresh basil, onion, garlic, salt and pepper.
While the sauce simmers, the zucchini are sliced into long strips – like lasagna noodles. I used a mandolin but you could totally use a sharp knife. The zucchini slices are salted and allowed to sweat for about 10 minutes to release the extra water. This prevents soppy lasagna. No wants soppy lasagna.
Big Guy was in charge of grilling the zucchini slices until tender.
Ricotta is a key ingredient in lasagna. The ricotta is mixed with an egg, salt, pepper and Parmesan cheese.
Once all those parts are prepped, it’s time to start layering.
Start with a layer of sauce at the bottom of the baking dish. Then goes a layer of zucchini followed by sauce and then the ricotta mixture and finally a hefty sprinkling of mozzarella.
Then keep on layering until all the ingredients are used up – ending with a layer of mozzarella on top.
The lasagna bakes for about 45 minutes, covered and then uncovered for an additional 10 minutes. I broiled the top for about 3 minutes to get it nice and bubbly.
Y’all – this is comfort food. And I honestly couldn’t tell I was eating a huge plate of veggies.
The zucchini becomes so tender but has just enough bite that makes it better than noodles.
And since the zucchini is growing like crazy, I’ll have enough to make another lasagna.
But I’m not making it unless I have guests.