Kitchen
Italian "Sausage" Zucchini Lasagna
Lay strips on a paper towel and sprinkle salt over both sides.
Ingredients · Servings 4
- 1 medium zucchini ((roughly 1¼ lbs))
- 1 tsp salt
- ½ lb ground beef ((85% lean))
- 1 onion, (diced)
- 1 green pepper, (diced)
- 2 tomatoes, (diced)
- 1 (6 oz) can tomato paste
- ¼ c water
- 2 Tbsp red wine
- 1 bay leaf, (crumbled)
- 1 tsp salt
- ½ tsp paprika
- ½ tsp whole fennel seeds
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- ¼ tsp red pepper flakes
- ¼ tsp thyme
- Pinch ground coriander seeds
- 2 c mozzarella cheese, (shredded)
Method · 65 min
- Preheat your oven to 350F.
- Slice zucchini into ¼” strips. Lay strips on a paper towel and sprinkle salt over both sides. Set aside to sweat for 15-20 minutes.
- While the zucchini sweats, brown the beef in a large skillet. Add onions and green peppers. Sauté for 3-5 minutes until peppers are soft.
- Add remaining sauce ingredients. Simmer, uncovered, 5-7 minutes or until sauce is thick and fragrant. Remove from the heat.
- Pat zucchini slices dry.
- In an 8x8 baking dish layer 1 cup sauce, 1/3 of the zucchini slices, and ½ c cheese. Repeat the layers twice more, but do not add the final layer (1/2 c) of cheese.
- Cover the lasagna with aluminum foil and bake for 30 minutes.
- Uncover the dish and top with the remaining cheese. Bake for an additional 15-20 minutes, until the cheese is melted and the lasagna is bubbly in the center.
- Remove from the oven and let stand 5-10 minutes before serving.
While the zucchini sweats, brown the beef in a large skillet. Sauté for 3-5 minutes until peppers are soft.
Simmer, uncovered, 5-7 minutes or until sauce is thick and fragrant. In an 8x8 baking dish layer 1 cup sauce, 1/3 of the zucchini slices, and ½ c cheese.
Repeat the layers twice more, but do not add the final layer (1/2 c) of cheese. Cover the lasagna with aluminum foil and bake for 30 minutes.
Uncover the dish and top with the remaining cheese. Bake for an additional 15-20 minutes, until the cheese is melted and the lasagna is bubbly in the center.
Remove from the oven and let stand 5-10 minutes before serving.
