Hi hi hi! Everyone enjoying the weekend? It has been beautiful here. I’ll make this short and sweet today, because the Packers are on! Last week at the farmers market, I bought the biggest zucchini i have EVER seen.
The best part was that it was only $1 at the farmers market! I mean, look at it compared to that banana….wahhh!
Anyways, as fate would have it, Gina over at skinnytaste had just posted about zucchini lasagna. I’d always been curious, so I tried it out. Annnnnd…..
DELICIOUS. I’d say it is the best recipe I’ve attempted since I started this blog. Seriously. I don’t think I’ll ever make normal noodle lasagna ever again (and I even LOVED the normal kind my mom would make). Using sliced zucchini in place of the noodles makes this dish gluten free and cuts out calories from your traditional lasagna. One cup of traditional cooked lasagna is approx 300 calories, where as one cup cooked zucchini is roughly 40 calories* And in reality, it tastes JUST as good, if not better!!
*Calories and serving calculated using supertracker from http://www.choosemyplate.gov/supertracker-tools/supertracker.html
I highly highly highly recommend this dish. It make take a little more time to slice and grill the zucchini, but I think it is worth it. I halved the original recipe to make a smaller amount, but it would still easily feed 3-4 people!
Also, I’d recommend getting a mandolin to use as a slicer. I bought a cheap one and although it was still pretty hard to slice because my zucchini was GIGANTIC, i would have never been able to do it with just a knife. If you have a smaller zucchini, it should slice easier with a mandolin! I would still advise that when buying a mandolin, you get what you pay for.
Ingredients for Zucchini Lasagna:
1/2 lb. lean ground beef (I used 90/10)
2 medium or one extra large zucchini , thinly sliced
1/2 onion, diced
2 cloves garlic, minced
1 tbsp. olive oil
1 beefsteak tomato, diced
2-3 leaves basil, finely chopped
1 1/2 + 1/4 cup tomato sauce/spaghetti sauce of your choice
1/2 package of low-fat ricotta cheese
1/4 cup egg beaters
1/2 + 1/4 cup part-skim mozzarella cheese
Brown meat over medium heat. While browning, slice zucchini lengthwise. With my cheap-o mandolin, it was still pretty hard to slice the zucchini because my zucchini was GIGANTIC.
Using a George Foreman grill (or grill pan if you have one) grill zucchini for 2-3 minutes on each side. Set aside.
Dice onions and mince garlic, sauté in olive oil for 5-7 minutes over medium-high heat.
Dice tomatoes. Combine meat, onions and garlic, tomatoes. 1 1/2 cup sauce, and basil in a large mixing bowl.
Mix ricotta, egg beaters, and 1/4 cup mozzarella cheese in a small mixing bowl. You are now ready to start layering!
Spread a thin layer of tomato sauce in the bottom of an 8×8 dish.
Layer on zucchini slices. I used the ugliest ones for the bottom!
Spread a layer of ricotta mixture onto zucchini. Top with 1/3 of mozzarella cheese mixture.
Next, spread half of the meat sauce mixture
Repeat with another layer of zucchini, ricotta, and sauce! Add an extra zucchini and cheese layer on top so you end up with 3 total zucchini, 3 ricotta/cheese layers, and 2 meat sauce layers. Top with remaining mozzarella cheese.
Cover with foil. Bake for 20 minutes at 375 degrees. Remove foil and bake for an additional 15 minutes.
Have a fabulous rest of the day! Go Pack!