Zucchini Lasagna

Name: Zucchini Lasagna
Ingredients: 1 lb ground Italian sausage; 1 lb ground beef (or buffalo, elk, deer...); 1 medium onion, chopped; 2 -3 garlic cloves, minced; 1 (14 ounce) can tomato sauce; 1 (14 ounce) can diced tomatoes (partially drained) or 1 (14 ounce) can crushed tomatoes (partially drained); 4 -6 medium mushrooms, sliced (optional); 1 teaspoon kosher salt; 1 teaspoon sugar (optional) or 1 teaspoon honey (optional); 2 tablespoons fresh Italian parsley, finely chopped; 1 tablespoon fresh oregano, chopped (or 1.5 tsp dried); 2 teaspoons fresh basil, chopped (or 1 tsp dried); 1 teaspoon fresh thyme, chopped (or 1/2 tsp dried); 12 teaspoon dried fennel seed (optional, my Italian sausage usually has plenty); 1 12-2 lbs zucchini (sliced and peeled nets about 1-1.5 lbs total); 2 eggs; 14 cup grated parmesan romano cheese or 14 cup parmigiana parmigiano-reggiano cheese; 16 ounces whole milk ricotta cheese; 16 ounces low moisture mozzarella cheese, grated

19 ingredients

22 steps

Ingredients

1 lb ground Italian sausage
1 lb ground beef (or buffalo, elk, deer...)
1 medium onion, chopped
2 -3 garlic cloves, minced
1 (14 ounce) can tomato sauce
1 (14 ounce) can diced tomatoes (partially drained) or 1 (14 ounce) can crushed tomatoes (partially drained)
4 -6 medium mushrooms, sliced (optional)
1 teaspoon kosher salt
1 teaspoon sugar (optional) or 1 teaspoon honey (optional)
2 tablespoons fresh Italian parsley, finely chopped
1 tablespoon fresh oregano, chopped (or 1.5 tsp dried)
2 teaspoons fresh basil, chopped (or 1 tsp dried)
1 teaspoon fresh thyme, chopped (or 1/2 tsp dried)
12 teaspoon dried fennel seed (optional, my Italian sausage usually has plenty)
1 12-2 lbs zucchini (sliced and peeled nets about 1-1.5 lbs total)
2 eggs
14 cup grated parmesan romano cheese or 14 cup parmigiana parmigiano-reggiano cheese
16 ounces whole milk ricotta cheese
16 ounces low moisture mozzarella cheese, grated

Directions

1

Brown Italian sausage and ground meat on medium to medium high heat.
2

Drain if needed.
3

To the meat mixture add diced onions and allow to soften for 5 minutes.
4

Add in garlic, stir for 30 seconds.
5

Incorporate tomato sauce, diced tomatoes, mushrooms, salt, and Italian seasonings with meat.
6

Reduce heat and allow to simmer stirring occasionally for about 15 minutes.
7

Slice zucchini into thin horizontal sheets similar to lasagna pasta.
8

Lay out and pat dry on paper towels.
9

Set aside.
10

Combine ricotta cheese, grated Parmesan and eggs in a bowl until mixed well.
11

Set aside.
12

Preheat oven to 375 degrees F.
13

Check meat sauce for flavoring, adjust if necessary (adding sugar to reduce acidity per taste preference).
14

Once the meat sauce liquid has reduced remove from heat and line up all ingredients to assemble the lasagna.
15

In a 13x9 glass baking dish combine a third of each ingredient in layers as follows:.
16

-Zucchini slices.
17

-Ricotta mixture.
18

-Meat sauce.
19

-Mozzarella.
20

Repeat two more times.
21

Bake for 45 minutes or until bubbly throughout and cheese is dark golden brown.
22

Rest for 10 minutes before slicing.