Mom’s Zucchini Lasagna

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The perfect late-summer dinner to use up all of that lovely zucchini your garden is producing, this zucchini lasagna is a favorite. Wonderful paired with fresh sourdough breadsticks and a garden salad, or delightful all on its own- I hope your family enjoys this as much as mine does. This recipe is also gluten-free and keto. 

Start by making your red sauce- 

In a large skillet add:

1 teaspoons avocado oil

1 lb ground beef 

Brown ground beef and strain off fat. Return to skillet. 

Then add: 

1 white onion, diced

3 garlic cloves, minced 

2 teaspoons salt

2 teaspoons black pepper

2 Tablespoons Italian seasoning 

1 can tomato paste 6 oz

1 can tomato sauce 15 oz

Sauté in onion and garlic for a few minutes until softened. Then add remaining ingredients. Cook for 5 minutes until thick sauce forms. Remove from heat and set aside. 

Meanwhile, make your zucchini noodles. 

I like to use a vegetable peeler for this- here is the link for the one I like. https://www.amazon.com/dp/B00004OCIU/ref=cm_sw_r_as_gl_api_gl_i_NGJBFGE5BCEBWNRXGBK1?linkCode=ml2&tag=mywebsit0f610-20 

Start by cutting off the ends of your zucchini, then start peeling about 1/4 inch away from the end. You want these strips very thin. Continue to shred all 3-4 zucchini (discard part that is skin or anything thick from center). Next lay out in a single layer on a paper towel or napkin all your “noodles”. Sprinkle salt over tops of noodles. Allow noodles to “sweat” (release moisture) for ten minutes. Come back after that time and blot all moisture with paper towels. 

While zucchini noodles are resting, make your ricotta filling.

Ricotta filling:

1 egg 

1 cup Quattro formaggi cheese (blend from traders) or 1/2 cup shredded Parmesan and 1/2 cup mozzarella mixed 

Whole milk ricotta (1 lb container)

1/2 teaspoon black pepper

Combine well. Set aside. 

Preheat oven to 350 F. Spray a 9x13 cooking dish.  

Layer into 9x13 pan half the meat sauce. Then layer half the zucchini “noodles”. You’ll have about 2-3 layers of zucchini. Layer half the ricotta filling, then add 1/2 cup mozzarella on top. Repeat steps with remaining half of ingredients. 

Bake at 350 degrees 50 min. Turn up to broil at 400 F for five minutes if you want cheese to brown (be careful not to burn, broil works fast). Allow to rest 15 minutes before serving. 

This is a great recipe to double, you can portion extras into containers as meal prep for the week- or freeze for a quick dinner for a busy weekday. 

Freezing directions: after baking- freeze lasagna. On day before you wish to reheat, remove from freezer and move to refrigerator. Allow to thaw- and reheat at 350 F till warmed all the way through covered with foil. This should take 30-50 minutes, depending on how thawed your lasagna is. Good for 3 months in freezer. 

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