I have been trying ALL week to make zucchini lasagna. I made a version of it and let me tell you why. I had a very large zucchini last weekend. I wasn’t able to get to it and when I went into the fridge for something else, I noticed it was gone. OK I can pivot no worries. I am sure there will be another oversized zucchini. Sure enough I picked another perfect one on Monday. OK I was in no hurray I will make it Wednesday or Thursday night. Again go to grab something else and it was gone.
The first one my husband has been bringing “extra” vegetables out to the little table by the mailbox. I love that he wants to share. The second one my daughter used to make our “world wide Wednesday” meal. OK off to the garden I went and this time was slim pickings. I grabbed 3 medium sized zucchini’s and lo and behold while I was at the store today (Friday) my husband decided to make dinner and sliced up one of them Ugh! I had two left and the super dark one when I cut into it, it was not going to work so into the compost pile it went.
I would like to say I was a little disappointed but it is what it is and while some people might be a little perturbed I actually love that my kitchen is a place where everyone feels free to make a meal! Though I will make sure to use my words and stake my claim next time around I mean just leave me one that’s all I ask.
So what I made was a combination of lasagna noodles and zucchini. Feel free to use just zucchini if you are luckier or louder than I am.
I also wanted to mention that you may find that it could be on the watery side. It is because of the zucchini, I have been known to sop of a little of it with a paper towel.
Zucchini Lasagna
Ingredients
- 1 large zucchini sliced thin approx. ¼"
- 1 large jar Rao's marinara sauce
- 2-3 Links sweet Italian sausage casing removed, and crumbled
- olive oil
- 1 small onion diced
- 2-3 cloves garlic minced
- 1 large tub ricotta cheese
- 1 extra large egg
- 4 cups mozzarella cheese shredded
- 1 tablespoon parsley
- 1 cup freshly grated Parmigiano-Reggiano cheese
- Kosher salt and black pepper
Instructions
- Pre-heat oven to 350 ℉ bake covered with tinfoil for 30-45 minutes. the last 15-30 minutes remove the tinfoil and let it get brown and bubbly. Best to place something on the lower rack to catch anything that goes overboard. and also best to let it sit for at least 20 minutes before you slice and serve it.
- in a medium to large sauce pot add a little bit of olive oil add the sausage, crumble it while it is cooking. When almost done add the diced onion and sauté for 3-4 minutes until the onion is translucent. Add the minced garlic and cook for another minute. Add the marinara sauce and stir till combined. Let this simmer for 3-5 minutes and set it aside.
- In a medium sized bowl add the ricotta cheese, add an egg. Top with 1 cup of mozzarella cheese, freshly grated Parmigiano-Reggiano cheese the parsley and salt and pepper.
- In your baking dish, cover the bottom with a light layer of sauce, lay your sliced zucchini over this, then top with ricotta cheese mixture and then some mozzarella. repeat these steps to fill your dish, 2-3 times. The last layer should be sauce and then topped with mozzarella.
I didn’t end up baking either one of the ones I made, it was getting late and I am tired. Luckily these freeze great and I can bake them whenever I have time.