Name: Delicious Zucchini Lasagna Recipe
Ingredients: 4 Large Zucchinis: These are the star of our lasagna, replacing traditional pasta sheets. Choose firm, medium-sized zucchinis for the best texture and flavor. Larger zucchinis can sometimes be watery and have bigger seeds, so opting for medium ones ensures a better outcome. Look for zucchinis that are smooth, dark green, and feel heavy for their size. Fresh zucchini provides a mild, slightly sweet flavor that complements the savory sauce and cheeses beautifully. The thin slices, when baked, become tender and slightly caramelized, offering a wonderful bite.; 1 Tablespoon Olive Oil: Olive oil is the foundation for sautéing our aromatic vegetables and adding richness to the meat sauce. Extra virgin olive oil is preferred for its superior flavor and health benefits. It helps to soften the onions and garlic, releasing their flavors into the sauce. Olive oil also adds a subtle fruity note that enhances the overall taste profile of the lasagna.; 1 Medium Onion: Onion forms the aromatic base of our savory meat sauce. Yellow or white onions work best, providing a balanced flavor that is not too overpowering. Diced onion, when sautéed, becomes sweet and softens, contributing depth and complexity to the sauce. It’s a fundamental ingredient in most classic tomato sauces, and it’s no different here.; 3 Cloves Garlic: Garlic is another essential aromatic ingredient that adds a pungent and savory kick to the meat sauce. Freshly minced garlic is always recommended for the best flavor. Garlic complements the onion and tomatoes perfectly, creating a robust and flavorful sauce. Three cloves provide a good balance, but feel free to adjust to your personal preference – garlic lovers might want to add a clove or two more!; 1 Pound Ground Turkey or Beef: This is the protein component of our lasagna, adding heartiness and savory flavor. You can choose ground turkey for a leaner option or ground beef for a richer, more traditional flavor. Lean ground turkey is a great choice for a lighter lasagna, while ground beef, especially a blend with a bit of fat, will create a more decadent and flavorful sauce. Ensure you brown the meat thoroughly to develop its flavor and drain off any excess fat for a healthier dish.; 1 Can (28 Ounces) Crushed Tomatoes: Crushed tomatoes are the heart of our tomato sauce, providing a rich, slightly chunky texture and a vibrant tomato flavor. Choose good quality crushed tomatoes for the best results. San Marzano tomatoes are often recommended for their superior flavor and sweetness, but any good quality crushed tomatoes will work well. The crushed texture helps to create a sauce that clings nicely to the zucchini and other layers.; 1 Can (6 Ounces) Tomato Paste: Tomato paste is a concentrated form of tomatoes that adds depth and richness to the sauce. It intensifies the tomato flavor and helps to thicken the sauce to the perfect consistency. A little tomato paste goes a long way in enhancing the overall flavor and color of the sauce. It also helps to balance the acidity of the crushed tomatoes and tomato sauce.; 1 Can (15 Ounces) Tomato Sauce: Tomato sauce provides a smooth and liquid base for our sauce, complementing the crushed tomatoes and tomato paste. It helps to create a well-rounded tomato flavor and ensures the sauce has the right consistency for layering in the lasagna. Like crushed tomatoes, choose a good quality tomato sauce for the best flavor.; 1/4 Cup Chopped Fresh Basil: Fresh basil adds a bright, herbaceous, and slightly sweet note to the sauce. It’s a classic pairing with tomatoes and brings a wonderful summery aroma to the lasagna. Fresh basil is far superior to dried basil in terms of flavor. Chop it just before adding it to the sauce to retain its freshness and aroma.; 1/4 Cup Chopped Fresh Parsley: Fresh parsley adds a fresh, slightly peppery, and clean flavor to the sauce. It complements the basil and other herbs, adding another layer of complexity. Parsley also adds a touch of green color to the sauce, making it visually appealing. Flat-leaf parsley (Italian parsley) is generally preferred for its stronger flavor compared to curly parsley.; 1 Teaspoon Dried Oregano: Dried oregano provides a warm, slightly bitter, and earthy flavor to the sauce. It’s a classic Italian herb that complements tomatoes and meat beautifully. Dried oregano adds a depth of flavor that fresh oregano doesn’t quite replicate in this type of sauce. It’s a crucial ingredient for achieving that authentic Italian lasagna flavor.; Salt and Pepper to Taste: Salt and pepper are essential seasonings that enhance all the other flavors in the lasagna. Seasoning at each stage of cooking is crucial for a well-balanced and flavorful dish. Taste and adjust the seasoning of the meat sauce and cheese mixture as needed throughout the recipe.; 1 Container (15 Ounces) Ricotta Cheese or Cottage Cheese: This provides the creamy and cheesy layer in our lasagna. Ricotta cheese offers a richer, smoother, and slightly sweeter flavor, while cottage cheese is a leaner option with a slightly tangier taste and more curded texture. Both work well in this recipe, and the choice often comes down to personal preference and dietary needs. If using cottage cheese, you can blend it briefly for a smoother consistency if desired.; 1 Large Egg: The egg acts as a binder for the ricotta or cottage cheese mixture, helping it to set up slightly during baking and preventing it from being too runny. It also adds a bit of richness and helps the cheese layer hold its shape when slicing and serving the lasagna.; 2 Cups Shredded Mozzarella Cheese: Mozzarella cheese provides the classic melted cheese pull and mild, milky flavor that is quintessential to lasagna. Low-moisture, part-skim mozzarella is a good choice as it melts beautifully and doesn’t release too much water. Shredded mozzarella is convenient and melts evenly over the lasagna.; 1/2 Cup Grated Parmesan Cheese: Parmesan cheese adds a salty, nutty, and umami-rich flavor to the lasagna. It’s used both in the cheese layers and as a topping, adding depth and a golden-brown crust when baked. Freshly grated Parmesan cheese is always recommended for the best flavor and texture. Parmesan cheese complements the mozzarella and ricotta perfectly, creating a complex and cheesy flavor profile.

Ingredients

Scale

- 4 Large Zucchinis: These are the star of our lasagna, replacing traditional pasta sheets. Choose firm, medium-sized zucchinis for the best texture and flavor. Larger zucchinis can sometimes be watery and have bigger seeds, so opting for medium ones ensures a better outcome. Look for zucchinis that are smooth, dark green, and feel heavy for their size. Fresh zucchini provides a mild, slightly sweet flavor that complements the savory sauce and cheeses beautifully. The thin slices, when baked, become tender and slightly caramelized, offering a wonderful bite.

- 1 Tablespoon Olive Oil: Olive oil is the foundation for sautéing our aromatic vegetables and adding richness to the meat sauce. Extra virgin olive oil is preferred for its superior flavor and health benefits. It helps to soften the onions and garlic, releasing their flavors into the sauce. Olive oil also adds a subtle fruity note that enhances the overall taste profile of the lasagna.

- 1 Medium Onion: Onion forms the aromatic base of our savory meat sauce. Yellow or white onions work best, providing a balanced flavor that is not too overpowering. Diced onion, when sautéed, becomes sweet and softens, contributing depth and complexity to the sauce. It’s a fundamental ingredient in most classic tomato sauces, and it’s no different here.

- 3 Cloves Garlic: Garlic is another essential aromatic ingredient that adds a pungent and savory kick to the meat sauce. Freshly minced garlic is always recommended for the best flavor. Garlic complements the onion and tomatoes perfectly, creating a robust and flavorful sauce. Three cloves provide a good balance, but feel free to adjust to your personal preference – garlic lovers might want to add a clove or two more!

- 1 Pound Ground Turkey or Beef: This is the protein component of our lasagna, adding heartiness and savory flavor. You can choose ground turkey for a leaner option or ground beef for a richer, more traditional flavor. Lean ground turkey is a great choice for a lighter lasagna, while ground beef, especially a blend with a bit of fat, will create a more decadent and flavorful sauce. Ensure you brown the meat thoroughly to develop its flavor and drain off any excess fat for a healthier dish.

- 1 Can (28 Ounces) Crushed Tomatoes: Crushed tomatoes are the heart of our tomato sauce, providing a rich, slightly chunky texture and a vibrant tomato flavor. Choose good quality crushed tomatoes for the best results. San Marzano tomatoes are often recommended for their superior flavor and sweetness, but any good quality crushed tomatoes will work well. The crushed texture helps to create a sauce that clings nicely to the zucchini and other layers.

- 1 Can (6 Ounces) Tomato Paste: Tomato paste is a concentrated form of tomatoes that adds depth and richness to the sauce. It intensifies the tomato flavor and helps to thicken the sauce to the perfect consistency. A little tomato paste goes a long way in enhancing the overall flavor and color of the sauce. It also helps to balance the acidity of the crushed tomatoes and tomato sauce.

- 1 Can (15 Ounces) Tomato Sauce: Tomato sauce provides a smooth and liquid base for our sauce, complementing the crushed tomatoes and tomato paste. It helps to create a well-rounded tomato flavor and ensures the sauce has the right consistency for layering in the lasagna. Like crushed tomatoes, choose a good quality tomato sauce for the best flavor.

- 1/4 Cup Chopped Fresh Basil: Fresh basil adds a bright, herbaceous, and slightly sweet note to the sauce. It’s a classic pairing with tomatoes and brings a wonderful summery aroma to the lasagna. Fresh basil is far superior to dried basil in terms of flavor. Chop it just before adding it to the sauce to retain its freshness and aroma.

- 1/4 Cup Chopped Fresh Parsley: Fresh parsley adds a fresh, slightly peppery, and clean flavor to the sauce. It complements the basil and other herbs, adding another layer of complexity. Parsley also adds a touch of green color to the sauce, making it visually appealing. Flat-leaf parsley (Italian parsley) is generally preferred for its stronger flavor compared to curly parsley.

- 1 Teaspoon Dried Oregano: Dried oregano provides a warm, slightly bitter, and earthy flavor to the sauce. It’s a classic Italian herb that complements tomatoes and meat beautifully. Dried oregano adds a depth of flavor that fresh oregano doesn’t quite replicate in this type of sauce. It’s a crucial ingredient for achieving that authentic Italian lasagna flavor.

- Salt and Pepper to Taste: Salt and pepper are essential seasonings that enhance all the other flavors in the lasagna. Seasoning at each stage of cooking is crucial for a well-balanced and flavorful dish. Taste and adjust the seasoning of the meat sauce and cheese mixture as needed throughout the recipe.

- 1 Container (15 Ounces) Ricotta Cheese or Cottage Cheese: This provides the creamy and cheesy layer in our lasagna. Ricotta cheese offers a richer, smoother, and slightly sweeter flavor, while cottage cheese is a leaner option with a slightly tangier taste and more curded texture. Both work well in this recipe, and the choice often comes down to personal preference and dietary needs. If using cottage cheese, you can blend it briefly for a smoother consistency if desired.

- 1 Large Egg: The egg acts as a binder for the ricotta or cottage cheese mixture, helping it to set up slightly during baking and preventing it from being too runny. It also adds a bit of richness and helps the cheese layer hold its shape when slicing and serving the lasagna.

- 2 Cups Shredded Mozzarella Cheese: Mozzarella cheese provides the classic melted cheese pull and mild, milky flavor that is quintessential to lasagna. Low-moisture, part-skim mozzarella is a good choice as it melts beautifully and doesn’t release too much water. Shredded mozzarella is convenient and melts evenly over the lasagna.

- 1/2 Cup Grated Parmesan Cheese: Parmesan cheese adds a salty, nutty, and umami-rich flavor to the lasagna. It’s used both in the cheese layers and as a topping, adding depth and a golden-brown crust when baked. Freshly grated Parmesan cheese is always recommended for the best flavor and texture. Parmesan cheese complements the mozzarella and ricotta perfectly, creating a complex and cheesy flavor profile.

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Instructions

1. Prepare the Zucchini:

- Preheat Your Oven: Begin by preheating your oven to 375°F (190°C). This ensures the oven is at the correct temperature when you are ready to bake the lasagna, promoting even cooking and melting of the cheese.

- Slice the Zucchini: The key to a successful zucchini lasagna is thinly sliced zucchini. Use a mandoline slicer for uniformly thin slices, which will cook evenly and have a pleasant texture. If you don’t have a mandoline, use a sharp knife to carefully slice the zucchinis lengthwise as thinly as possible, about 1/8 inch thick. Uniform thickness is crucial for even cooking and preventing some slices from being overcooked while others are undercooked.

- Draw Out Excess Moisture: Zucchini is naturally high in water content. To prevent a watery lasagna, we need to draw out some of this moisture. Lay the zucchini slices in a single layer on several layers of paper towels. Sprinkle generously with salt. Salt helps to draw out the moisture through osmosis. Let the zucchini slices sit for at least 10 minutes, or even up to 20 minutes for very watery zucchini.

- Pat Dry: After the zucchini has sat, you will notice moisture beads on the surface. Pat the zucchini slices thoroughly dry with additional paper towels. Removing excess moisture is a critical step in preventing a soggy lasagna and ensuring the zucchini slices bake properly.

2. Cook the Meat Sauce:

- Heat Olive Oil: Place a large skillet over medium heat. Add the olive oil and let it heat up until it shimmers. This indicates the oil is hot enough to sauté the vegetables without them sticking.

- Sauté Onion: Add the diced onion to the skillet and cook until softened and translucent, about 5 minutes. Stir occasionally to prevent sticking and ensure even cooking. Sautéing the onion first releases its sweetness and lays the foundation for a flavorful sauce.

- Add Garlic: Add the minced garlic to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. Cooking the garlic briefly after the onion allows it to become aromatic without burning.

- Brown the Meat: Add the ground turkey or beef to the skillet. Break it apart with a spoon and cook until browned, about 7-10 minutes. Ensure the meat is cooked through and no longer pink. Browning the meat develops its flavor and removes any raw taste.

- Drain Excess Fat: If using ground beef or a fattier ground turkey, drain off any excess fat from the skillet after browning the meat. This helps to keep the lasagna from being greasy and healthier.

3. Make the Sauce:

- Stir in Tomato Products: Add the crushed tomatoes, tomato paste, and tomato sauce to the skillet with the cooked meat. Stir well to combine all the ingredients.

- Add Herbs and Seasonings: Stir in the chopped fresh basil, chopped fresh parsley, dried oregano, salt, and pepper. Adjust the amount of salt and pepper to your taste. These herbs and seasonings are crucial for creating a rich and flavorful Italian-style tomato sauce.

- Simmer the Sauce: Reduce the heat to low, cover the skillet, and simmer the sauce for about 20 minutes, stirring occasionally. Simmering allows the flavors to meld together and deepen, creating a more complex and delicious sauce. The sauce will also thicken slightly as it simmers.

4. Prepare the Cheese Mixture:

- Combine Ricotta and Egg: In a medium mixing bowl, combine the ricotta cheese (or cottage cheese) with the large egg.

- Mix Until Smooth: Mix well until the ricotta and egg are thoroughly combined and the mixture is smooth. The egg helps to bind the ricotta and provides structure to the cheese layer in the lasagna.

5. Assemble the Lasagna:

- Pre-Assembly Prep: Ensure you have your 9×13 inch baking dish ready and all components of the lasagna prepared: zucchini slices, meat sauce, and cheese mixture.

- First Layer: Meat Sauce: Spread a thin layer of the meat sauce evenly on the bottom of the baking dish. This prevents the zucchini from sticking to the bottom and provides a flavorful base.

- Second Layer: Zucchini: Place a layer of zucchini slices over the meat sauce, slightly overlapping them to cover the entire surface. Arrange the zucchini in a single layer as much as possible for even cooking.

- Third Layer: Ricotta Mixture: Spread a layer of the ricotta mixture evenly over the zucchini slices. Use a spoon or spatula to gently spread the ricotta mixture without disturbing the zucchini layer too much.

- Fourth Layer: Mozzarella Cheese: Sprinkle a layer of shredded mozzarella cheese over the ricotta mixture. Use about one-third of the mozzarella cheese for this layer.

- Repeat Layers: Repeat the layers: meat sauce, zucchini slices, ricotta mixture, and mozzarella cheese two more times. For the final layer, use the remaining meat sauce.

- Final Topping: Cheese: Top the final layer of meat sauce with the remaining mozzarella cheese and sprinkle with grated Parmesan cheese. The Parmesan cheese will create a golden brown and flavorful crust on top.

6. Bake the Lasagna:

- Cover with Foil: Cover the baking dish tightly with aluminum foil. This helps to trap steam and allows the lasagna to cook through and the zucchini to become tender without burning the cheese on top initially.

- Bake Covered: Bake in the preheated oven for 30 minutes. Baking covered for the first part of the cooking process ensures the lasagna cooks evenly and the zucchini softens properly.

- Remove Foil and Bake Uncovered: Carefully remove the aluminum foil. Bake for an additional 20 minutes, or until the cheese is bubbly, melted, and golden brown, and the lasagna is heated through. Baking uncovered for the last part allows the cheese to brown and become perfectly melted and bubbly.

7. Let It Rest:

- Rest Before Serving: Remove the lasagna from the oven and let it rest for about 10 minutes before slicing and serving. Resting allows the lasagna to set up slightly, making it easier to slice and serve neatly. It also allows the internal temperature to equalize, making it more enjoyable to eat.

8. Serve and Enjoy:

- Slice and Serve: After resting, slice the zucchini lasagna into squares and serve hot. Garnish with fresh basil or parsley, if desired, for an extra touch of freshness and visual appeal. Enjoy your delicious and healthy Zucchini Lasagna!

Nutrition

Serving Size: one normal portion
Calories: 350-450
Fat: 15-25g
Carbohydrates: 15-20g
Fiber: 3-5g
Protein: 30-35g