This recipe was developed and tested in my kitchen. I have reviewed many lasagna recipes and cooked several using traditional noodles.
My liking for seasoning is no secret to my family; I believe that seasoning is what sets recipes apart and create dishes that are memorable. This recipe uses seasoning to create that advantage. The other flavor profile that is developed is the use of Italian cheese.
I have this recipe in a Word document; let me know if you would rather have a copy of the recipe in that format and I will provide it for you.
You and your family will love this casserole; it will hold in the refrigerator after cooking for 5 days and reheat using the microwave. It will freeze well(before or after cooking); so make one and a spare if you dare!
Grandma
Spicy
Zucchini Lasagna
Authored by Tiffany
Haulenbeek July 17, 2013
Zucchini
for noodles
1 pound
hamburger*
8 oz.
fresh sliced mushrooms
-or
6 oz. jar sliced mushrooms
Olive oil
to cook mushrooms
1 med
sweet onion
1 T.
garlic powder**
-or
1 tsp. Garlic powder
2 T.
Italian Spice Blend (dried)
-or
2 T. Mrs. Dash Italian Medley
-or
2 tsp. Basil + 2 tsp. Oregano + 1 tsp. Rosemary + 1 tsp. Parsley
24 oz.
Pasta Sauce***
1-15 oz.
Ricotta Cheese (room temperature)
1 Large
egg (room temperature)
1 tsp.
black pepper
1 pound
Shredded Italian Cheese Blend
-or shredded Mozzarella Cheese
1-24 oz. Pasta
Sauce
Directions
for zucchini – Prepare your zucchini by first peeling. Cut your long vegetable
in half to make it more manageable to handle. A 12” zucchini would now be two
6” parts. Take your vegetable peeler and take long strokes and create zucchini
noodles. Cut deep enough to make noodles that can stand up when held between
your fingers, if they flop over then you have not gotten them thick enough.
When cutting your noodles, stop when getting to the seed part; you want just
zucchini flesh for your Z-noodle. For
this dish, moisture in the zucchini noodles is your enemy. Lay your noodles out
on a plate and salt, this will force the moisture out. After your Z-noodles
weep in the plate for a time, pick them up and put them into a strainer to
encourage the moisture off the Z-noodle. When you transfer you will notice the
Z-noodle is now floppy, that is a good thing. Set the noodles aside and
continue on the recipe. Let them drain, let them drain, let them drain!
Alternate
directions for zucchini - Wash the outside of the zucchini, leave the green on
and slice into rounds. I have a mandolin and I was able to make mine 1/8” and
slice and slice and slice. How many round do you need; you are making two
layers in a 9 x 13 pan. Of course you still have the moisture aspect to
overcome so you must salt/pepper and pre-cook the rounds. In a 350 degree oven;
place these on a greased cookie sheet and cook for 15 minutes. I have tried
both zucchini methods with good results.
Now on to
the hamburger; picking 80% gives you a better taste profile. The cooking of
ground meat promotes the fat being discarded. Brown your meat in a skillet and
drain. Season the meat to taste in the skillet with salt and pepper. Set the
meat aside.
Prepare
the mushrooms; I always buy the already sliced, washed kind. I then look
through for woody stems and pop them off to discard. Most parts of a mushroom
will cook; eating fresh is another discussion. It really depends on the grade
of mushroom purchased. Clean skillet with paper towel and reuse to precook the
fresh mushrooms in a little olive oil. Season this raw vegetable with salt and
pepper. Set the mushrooms aside.
Clean the
skillet again and heat with olive oil. Dice onion and cook until onions are at
the translucent stage. Take 1 T. of your Italian seasoning and add to the
onions while they cook; the oil will make the dried spice bloom.
Make your Meat Mixture by combining the cooked
hamburger, mushrooms, onions and garlic powder. Then add in pasta sauce and put
on medium until heated. If it will fit in that clean/dirty skillet that you
already have been using great….less dishes to wash!
Stir up
your Ricotta Mixture in a bowl by
combining the ricotta cheese, pepper and the egg. I just stir with a spoon.
This mixture should be nice and smooth; spreadable.
Layering
Directions – Using a non-greased 9 X 13 cake pan, or any other suitable
casserole dish do the following.
·
Spoon
HALF the Meat Mixture into the bottom of your pan and spread level.
·
Layer
now with your Z-noodles making sure
they connect side to side and end to end.
o Or layer with your Z-rounds doing your best to cover the Meat Mixture.
·
Divide
the remaining 1 T. Italian Spice and
sprinkle that over the Zucchini
layer.
·
Now
is the time to spoon HALF your Ricotta
Mixture and smooth it out.
·
The
top of the layer is HALF of your Shredded Cheese, using your hands sprinkle
this evenly over the Ricotta Mixture.
Then
repeat Meat Mixture, Zucchini, Italian Spice, Ricotta
Mixture, and Shredded Cheese.
Bake 350
degrees for 1 hour and let the casserole rest for 10 minutes****.
*I believe
this recipe can be made with turkey; just add extra Italian seasoning in the meat
cooking to promote flavor.
**Garlic
is a good thing; however; it is a personal thing you pick the amount yourself.
***My
favorite pasta sauce is Classico in the Tomato Basil flavor; I believe an
Italian dish can never have too much Basil.
****Meat
based dishes must be allowed to rest. This allows the juice to go back to the
meat; very important!
Place the dough ball into a large bowl and cover tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using. When ready to roll out your pie (this makes 3) pull out of the refrigerator and punch the dough down and divide it into three equal parts. Set these aside and allow them to get to room temperature. Then take a dough part and create the magical part of your homemade pizza pie.
