zucchini lasagna

I feel like I should start this post with a couple of disclaimers. First: This recipe is adapted from this one, which I made and liked, although I found it to be too juicy. Second: it is a lot of work, but I promise it's worth it.

The zucchini produces a lot of liquid, and to avoid that it is necessary to pre-cook it. Don't skip that step! It will still produce some liquid, so I like to make it a couple of hours before I plan on serving it, so the liquid has time to thicken. And like most things, it's better the next day. Enjoy! :]

2-3 large zucchini, sliced
olive oil
1 shallot, chopped
1 clove garlic, minced
1/2 lb ground turkey (or beef)
1/2 lb. ground italian sausage
3 cups spinach, chopped
1 jar marinara sauce
16 oz. container cottage cheese
1 egg
2 tsp. italian seasoning
1/2 cup parmesan cheese, shredded
2 cups mozzarella, shredded

Preheat oven to 350ºF.

Slice your zucchini using a mandolin. Mine has three thickness settings, and I slice them on the middle one. You don't want them really thick, but you also don't want them paper thin. Set aside.

In a skillet, over medium heat, saute the shallot in olive oil until softened. Add garlic, turkey, & sausage and cook for a few minutes, until the meat is mostly cooked through. Season with salt/pepper. Add sauce and spinach, and bring to a simmer. Pour the mixture into a bowl. Set aside.

Brush zucchini slices with a small amount of olive oil, and saute in a large skillet for a minute or two on each side, until they're soft. Salt them lightly while they're cooking. As you're done with them, pile them them on a plate, and set aside.

Mix the cottage cheese, italian seasoning, parmesan cheese and egg in a bowl, and set aside.

Spread enough of the sauce mixture in a baking dish to cover the bottom. Add a layer of zucchini, being sure to overlap the edges. Gently spread 1/3 of the cottage cheese mixture, and then 1/3 of the sauce mixture. Repeat.Add the remaining cottage cheese and sauce to the top of the last zucchini layer. Top with mozzarella.

Cover with foil and bake for 30 minutes. Turn oven heat to 400ºF, remove foil and bake for 20-30 more minutes, or until cheese is browned. Allow to cool before serving.

1 comment:

  1. YUM! I was planning on making up a couple of lasagnas this weekend for the freezer, to use up some of our tomatoes, garlic and zucchini. Although I have to grate the zucchini into the sauce or Erik won't eat it! HA!