I posted this so-so photo of the lasagna I made last night, inspired by a Skinnytaste recipe. After many requests for the recipe, here’s my adaptation!
Do not be fooled by the fact that the original recipe is Skinnytaste. As you may know by now, I love cheese. So I was compelled to add extra cheese. Not sorry.
Make sure you salt the zucchini slices, laid out on paper towels. Pat them dry after 15 minutes. If you skip this step, you’ll have lasagna stew because zucchini is full of water.
Use any type of ground meat you like – I used half a pound of venison and half a pound of beef sirloin. Turkey…Italian sausage…it will all work great!
I shortcut the sauce by using jarred. 6pm on a Monday after a full day of work is no time to make your own sauce, so pull out the jar, folks! I won’t tell.
Zucchini Lasagna with Beef & Mushrooms
- 1 1/2 pounds zucchini, stem end removed, sliced to 1/8″ on a mandolin slicer (this is the weight of the final stack of slices)
- 1 pound ground meat (beef, turkey, pork, venison, etc.)
- 1/2 small yellow onion, diced
- 4 ounces cremini or white mushrooms, sliced thin
- 1 jar (around 24 ounces) of your favorite spaghetti sauce (tomato basil works great)
- 24 ounces ricotta cheese
- 1/2 cup grated Parmesan (or you could use shredded if you like), plus more for topping
- 1 large egg
- 3 cups shredded mozzarella cheese
- salt, for zucchini
Preheat oven to 375°F.
Slice the zucchini and lay on paper towels. Sprinkle with salt.
In a large pan, brown the meat and onion over medium heat. While the meat cooks, combine the ricotta, Parmesan and egg in a bowl. Set aside.
When the meat is done, drain off any liquid. Add spaghetti sauce and mushrooms; stir to combine. Simmer, covered, over medium heat for 10 minutes.
While the sauce simmers, blot the zucchini dry.
In a deep 3 1/2 quart casserole, layer 1/4 meat sauce in the bottom. Layer 1/3 zucchini slices on top, making the slices overlap. Spread 1/3 ricotta mixture over top; repeat sauce-zucchini-ricotta two more times so you have 3 layers.
Spoon remaining sauce on top of top layer of ricotta. Sprinkle with mozzarella and Parmesan.
Cover with foil. Bake for 45 minutes, then 15-20 minutes uncovered until cheese is browned and bubbly. Let stand 15 minutes before serving. Enjoy!
Adapted from Skinnytaste.com’s Zucchini Lasagna