Saturday, January 9, 2016

Zucchini Lasagna

 Zucchini Lasagna
Serves 4

What You Need
  • 1 pound extra lean ground meat (beef, chicken, turkey, pork choose your preference)
  • 4 cups of homemade Tomato Sauce -  or ready made jar if you prefer
  • 500ml Ricotta Cheese
  • 1 cup of shredded cheese ~ we like either straight Mozzarella or a blend of Mozzarella and Parmesan
  • 4 large Zucchini
What You Do
  • Saute ground beef until evenly browned through and add pasta sauce. In my experience there is no need to grease a saute pan when cooking ground meat  I use a little water in the pan at the start to avoid sticking but once the meat releases its oil than you are good to go and the water will evaporate as you cook.
  • Wash and pat dry than slice your Zucchini lengthwise ~ this is a handy tool for helping
  • Basically layer as you wood a normal lasagna! I do not grease my pan either instead I put a little sauce on the bottom of the pan and swoosh it around to cover and than layer it with Zucchini slices, scoop of Sauce, Ricotta Cheese and Shredded Cheese. I basically did 4 layers so one zucchini per layer and using 1/4 of the sauce and cheeses for each layer. 
  • Bake in an over at 350 F for approximately 45 minutes until zucchini is tender and cheese is melted and bubbling.
  • Let stand for 5 minutes before slicing. 
  • Serve with Cheesy Cauliflower sticks or a side salad.

Have an amazing day!

Live Well, Laugh Often, Love Much
Be Totallyawake4-life

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