It is currently summer here in the NorthEast and it’s time get fresh zucchini from our local community garden. If you have them in your own garden, this zucchini lasagna is a delicious way to enjoy them!
I like to prepare the meat sauce the day before and use the leftovers to then make the zucchini lasagna the next day. It cuts the cook time in half and I get two meals out of it. For the meat sauce, I have listed the ingredients below and followed the instructions for my pappardelle and meat sauce recipe. I find that cooking the zucchini slices on the BBQ is the best way to prevent a watery lasagna. It can also be cooked on the stovetop, but just be aware that the zucchini will get soggy and changes the bite of the dish.
Zucchini Lasagna
A low carb version of the classic Italian dish, this zucchini lasagna is a delicious dish to make when zucchini are in season!
Ingredients
For the Meat Sauce
- 1 lb. Ground Beef and Pork Mixture
- 30 oz. Tomato Passata
- 4 Garlic Cloves chopped
- 4 Basil Leaves
- 1 cup Dry White Wine
- 1 Tbsp. Extra Virgin Olive Oil
- Salt and Black Pepper to taste
For the Lasagna
- 3-4 Large Zucchinis sliced thinly lengthwise
- 2 cups Mozzarella Cheese shredded
- 1/2 cup Pecorino Cheese grated
Instructions
- The meat sauce can be prepared the day before to cut the recipe time in half. Follow the instructions here.
- Preheat the BBQ to 550°F (290°C). Meanwhile, cut the ends off of the zucchini and slice thinly lengthwise. Cook on each side for about 5 minutes on the BBQ. Set aside.
- Preheat the oven to 400°F/200°C.
- Meanwhile, in a 9×13 inch baking dish, spread a layer of the meat sauce on the bottom. Add a layer of sliced zucchini on top of the meat sauce. Spoon some of the meat sauce on top of the zucchini layer. Sprinkle a third of mozzarella cheese and pecorino cheese on top of the meat sauce. Add another layer of sliced zucchini and top with meat sauce, mozzarella and pecorino cheese. Add a final layer of sliced zucchini on top of the cheese layer. Add the final zucchini layer and cover with meat sauce.
- Cover with foil and bake for 20 minutes. Remove the foil, sprinkle the remaining shredded mozzarella cheese and pecorino cheese on top of the meat sauce and bake for an additional 5-10 minutes, or until the cheese is melted.
- Let cool for 10 minutes, then slice and serve.
Video
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