Zucchini Lasagna

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!