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Zucchini Lasagna

Source of Recipe

From "Our Sweet Basil Kitchen" by Cade and Carrian Cheney


Recipe Introduction

"Ricotta cheese is our go-to favorite cheese for this lasagna, but when we were looking to make a lighter version of this classic dish, we tried it with cottage cheese, which goes nicely with the zucchini. Speaking of which, start off by sautéing or grilling your zucchini and then pat it dry, otherwise you'll end up with too much water in the dish. And for a quick vegetarian version, simply omit the ground beef."

List of Ingredients

â—¦  6 zucchini, sliced lengthwise
â—¦  1 pound ground beef (a 60/40 mix works best)
â—¦  1 tablespoon butter
â—¦  1 teaspoon olive oil
â—¦  ½ cup minced onion
â—¦  1 red bell pepper, minced
â—¦  1 yellow bell pepper, minced
â—¦  1 large clove garlic, minced
â—¦  1 (6-ounce) can tomato paste
â—¦  2 (15-ounce) cans tomato sauce
â—¦  1 (15-ounce) can good quality diced tomatoes
â—¦  2 teaspoons fresh chopped basil
â—¦  2 teaspoons dry Italian seasoning
â—¦  3 shakes red pepper flakes
â—¦  Salt and pepper to taste
â—¦  1 heaping cup cottage cheese
â—¦  4 cups shredded mozzarella cheese
â—¦  6 teaspoons grated Parmesan cheese


Recipe

Preheat oven to 375° F.
Heat a grill or grill pan to medium heat. Grill the zucchini on each side for a minute or two and remove to a plate. After zucchini has rested for a few minutes, place a colander over a large bowl, line with a paper towel, and place zucchini in the colander to allow excess liquid to drain off and prevent zucchini from being mushy. Pat slices dry and set aside.

Heat butter and oil in a large pot over medium heat. If using beef, add ground beef and cook while stirring occasionally, until almost brown; add onion, peppers, and garlic and cook until tender, about 2 minutes.

Stir in tomato paste, sauce, and diced tomatoes. Add basil, Italian seasoning, red pepper flakes, and salt and pepper to taste. Stir to combine and allow to simmer 10 minutes. Remove from the heat.

Assemble lasagna: Spoon ½ cup of the sauce over the bottom of a 9 x 13-inch baking pan. Line the pan with drained â…“ of the zucchini slices and top with a heaping â…“ cup cottage cheese, using the back of a spoon to spread it out. Carefully spread ¾ cup of the sauce over the cottage cheese, sprinkle with 1 cup shredded mozzarella, and 2 teaspoons grated Parmesan cheese. Repeat the layers two more times, ending with sauce and the two cheeses.

Cover lasagna with aluminum foil that has been sprayed with cooking spray to prevent sticking and bake 30 minutes. Remove the foil and bake an additional 10 minutes, or until cheese starts to turn golden. Let lasagna rest outside oven 5 to 10 minutes before serving.

Serves 8 to 10