My garden is overflowing with zucchini's! So it was time to figure out a recipes to use them for. I had seen countless recipes of zucchini lasagna but it also looked like a lot of work. But I accepted the challenge and attempted to make it. What I love most about this recipe is that the meaty sauce makes you forget that you aren't eating noodles. I think staying true to a classic italian bolognese sauce is key to this recipe.
I was also worried about the time it would take to make this, I won't lie it took a little TLC, but I was able to prep it the day before in about 30 minutes and then cook it the next evening for dinner. It is amazing the things a mom can do during a kids nap!
I was also worried about the time it would take to make this, I won't lie it took a little TLC, but I was able to prep it the day before in about 30 minutes and then cook it the next evening for dinner. It is amazing the things a mom can do during a kids nap!
Before we get to the recipe you can see I added in some fresh herbs from the garden. I think what I've learned about having a garden is how you can really bring a recipe to life using fresh herbs. So even if you aren't ready to tackle a entire vegetable garden next year I highly suggest doing at least a little vegetable pot!
Ingredients
- 1 tablespoon butter
- crush garlic
- Fresh Basil
- Fresh Rosemary
- 1 lb Ground Beef
- Salt and Pepper
- 1 28-ounce can Crushed San Marzano Tomatoes
- 4 Zucchini
- 1 15-ounce tub of Part Skim Ricotta
- 10 ounces Frozen Spinach
- 1/2 cup Grated Parmesan
- Start off by preparing the bolognese sauce. Melt the butter and add in some garlic in a medium pan. After a few minutes, add in the ground beef, season with fresh basil, rosemary and salt and pepper. Using a wooden spoon break up the beef and stir until beef is browned.
- Pour the crushed tomatoes over the beef, and season with salt and pepper. Bring to a slow and steady boil and let the sauce simmer for 15 or so minutes.
- Using a peeler to create slices of zucchini. It takes some finesse to figure out how to make the perfect strips.
- Thaw the frozen spinach (I placed it in a fine mesh strainer and ran it under hot water) and squeeze out the excess water using a paper towel. Then stir the spinach and ricotta together.
- To create the lasagna, start by a thin layer of the bolognese sauce on the bottom of a casserole dish.
- Then add zucchini on top. I made double layer of zucchini noodles. Next add 1/2 of the ricotta and spinach mixture and spread it over the zucchini in an even layer. Then add another layer of zucchini on top. Pour half of the remaining bolognese over the zucchini.
- Repeat the last steps, creating layers of zucchini, ricotta, and zucchini. Pour the remaining sauce over the top, and sprinkle the parmesan over.
- Bake for 30 minutes at 350 degrees, and serve immediately.
- Once it was done I put the oven on broil for a few minutes to melt the cheese a little more. I probably could of even done a few more minutes but I was nervous to burn it.
So I was super hesitant to make this for my husband so I made sure to get some freshly baked bread. My hubby was pleasantly surprised and my little boy loved it even more. A few days after I had made the lasagna my husband asked, "will that be hard to make that lasagna again, it was really good"! To me that sounds like a WIN!
So if you are trying to use up those zucchini in your garden I highly suggest this little recipe!
Cheers,
Jess
Cheers,
Jess