Zucchini Lasagna with Homemade Bolognese Sauce

Zucchini Lasagna with Homemade Bolognese Sauce

Serves: 12

  • 2 large zucchini
  • 1 (15 ounce) container low-fat ricotta cheese
  • ½ lemon, juiced
  • 2 tablespoons chopped fresh parsley
  • 8 ounces shredded mozzarella cheese
  • 8 ounces grated Parmesan cheese

Bolognase Sauce

Makes: 8-10 cups

  • 1 pound ground buffalo or grass-fed lean ground beef
  • 2 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 2 carrots, grated
  • 3 cloves garlic, minces
  • 1 medium zucchini, grated
  • ½ pound of crimi or button mushroom, sliced
  • 2-16 ounce cans of diced tomatoes
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon each sea salt and freshly ground black pepper

FOR THE SAUCE:

  1. In a medium-sized sauce pot, heat olive oil over medium heat. When the pan is warm add the onions, stir and sauté for a few minutes.
  2. Add in the grated carrots and sauté until the onions caramelize – about 5 minutes. Add in the garlic and stir until the garlic becomes fragrant, and golden.
  3. Add the ground buffalo meat, cook and stir for 5 minutes.
  4. Add in the zucchini and mushrooms. Cover and reduce heat to medium-low, cooking the vegetables until mushrooms become tender.
  5. Add in the tomatoes, stir then cover and simmer over low heat for 15 minutes.
  6. Add in the spices, salt and pepper. Stir, cover and simmer for an additional 15 minutes. If you enjoy a thicker sauce, uncover and stir every so often for about 30 minutes – until some of the liquid evaporates.

FOR THE LASAGNA:

  1. Preheat oven to 325 degrees.
  2. Spray a 9 x 13 inch baking pan with cooking spray or lightly grease with olive oil
  3. Slice the zucchini lengthwise into very thin slices. Place in a bowl of water and set aside – this keeps the zucchini from browning.
  4. In a medium size mixing bowl, stir together the ricotta, lemon juice, and parsley together until well combines.
  5. To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
  6. Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.

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