Thursday, June 9, 2011

Zucchini Lasagna

An Italian Delight!

Here's what you'll need:

1lb ground beef
2 Hot/Spicy Italian Sausages, removed from casing
1 medium onion, thinly sliced
6 cloves garlic, chopped
Olive oil
4 medium zucchinis
1 c mushrooms
1.5 c marinara sauce of your choice
1 tea Oregano
1 tea Herbs de Province
1 tea pepper

Optional: Cheese, additional veggies

Start by slicing your zucchinis very thinly, some may use a mandolin slicer, but I do not have one, so I just used a knife. Lay the zucchini slices out on a paper towel to "dry", as they have some moisture you'll want to release before baking the dish. Meanwhile preheat your oven to 375 then add about 2 Tbsp Olive oil in a saute pan over medium heat, add the garlic and onion and saute for about 5 minutes. Next, add the ground beef and the sausage, breaking it up as you go. When the meat seems to be thoroughly cooked, drain off any fat and then add the spices and the sauce and saute for about 3 more minutes. You don't want your meat/sauce mixture to be runny or watery, so drain off any watery/wetness, then turn off the burner and cover. In a greased/pam sprayed 13x9 pan, lay out your zucchinis like noodles, then cover with the meat/sauce mixture, then mushrooms, then another layer of zucchinis, then the remains of the meat/sauce mixture. I sprinkled my lasagna with a little parmesan, but that is optional. Place the pan in the oven and bake for 30 minutes. Once the timer goes off, pull the pan out and let the lasagna "rest" for about 10 minutes before serving.

Hope you like it!

1 comment:

  1. This looks very yummy...I might have to try to make it.