This week’s new-to-us recipe was zucchini lasagna, and it was delicious! Instead of lasagna noodles, I used thinly sliced zucchini and couldn’t even tell the difference! It was so good, we ate leftovers of it twice. Here’s what I did, for your dining pleasure…
What You Need:
- 1/2 lb Italian seasoned ground turkey (or Italian sausage)
- Zucchini—3 small ones or 1 big one
- 15 oz ricotta cheese
- 1 t dried basil
- pinch dried oregano
- 1/3 c parmesan cheese
- salt/pepper to taste
- 1/2 lb chopped mushrooms (approximately)
- 1 jar spaghetti sauce
- 8 oz shredded mozzarella cheese
What You Do:
Brown and crumble the turkey in a skillet.
Thinly slice your zucchini lengthwise using a mandolin or a very steady hand and sharp knife.
Combine the ricotta (and think of Giada de Laurentiis pronouncing it) and parmesan cheeses, herbs, and salt/pepper in a medium bowl.
Lay one layer of zucchini slices in a Pamed pan.
Spread half of the cheese mixture over the zucchini. This isn’t a smooth spread, and your fingers will get messy trying to keep the zucchini in place.
Sprinkle on some sliced mushrooms.
Sprinkle on half of the turkey.
Pour on and spread around half of your jar of spaghetti sauce. Note: Don’t buy the huge bottle of Ragu that has the built in “handle”, buy the next size down or don’t use the entire bottle if you do buy the giant one.
Repeat this process—yes, I know its messy—until you have two layers of everything.
Top with lots of shredded mozzarella cheese.
Bake at 375 degrees for 25-30 minutes until the sauce is bubbly and the cheese is all melty.
Serve it up! We enjoyed our with steamed broccoli (use the frozen steam-in-bag kind and save yourself a step the dirty dishes) and Caesar salad. Boyfriend also had cheesy garlic bread with his.
Obviously, I used entirely too much sauce, as the first night we had a goopy (but delicious!) mess.
Leftovers were much better looking, since the sauce was thicker.
Try this one for yourself and let me know what you think by clicking “Leave a Comment” below.