Friday, March 9, 2012

Zucchini Lasagna

Delicious- ✔         Filling- ✔        Healthy-

Yum! That’s about all I can say about this one! 

You are probably thinking- this CAN'T be as good as pasta lasagna. You are incorrect, my friend! This is as good as it gets. As much as I loved pasta- this may be better! There is still a crunch from the soften zucchini and the Italian sausage we used has a bit of a kick to it- the black olives cool it down while the tomatoes give you that "ahhhh.." feeling. Very tasty. I give it a 10 on our 1-10 scale. 

Just try it! You’ll see!

PREP: 15-20 minutes
Cook Time: 40 minutes
Total: 55 – 60 minutes


2 lbs grass fed ground beef

1lb mild Italian sausage (we used Italian sausage from Country Market)

5 - 6 zucchinis (I used a mandolin slicer and cut rounds- you can slice long ways if you want)

1 red onion diced

4 cloves crushed garlic

2 tbsp dried oregano

2 tbsp dried basil

1/2 tsp cayenne pepper

1/2 tsp sea salt

2 tbsp olive oil

1 can (28 oz) of diced tomatoes drained (I mistakenly bought canned plum tomatoes- I cut them up and they worked great!)

1 small can (6 oz) of tomato paste

1 can black olives sliced (the can size depends on how much you like black olives J)


 ovento 350

In a large pan, sauté the onions and garlic in the extra‐virgin olive oil for about 3 minutes

Add the ground beef and sausage, and brown

Season the meat mixture with all of the dry ingredients, add the drained diced tomatoes and tomato paste, and mix well

Here’s where the fun begins! If you have kids- let them help!

In a 9 x 11 glass baking dish, place a layer ( #1) of sliced zucchini, making sure to overlap
# 1

Next, ladle on a thick layer of the meat mixture (# 2), and top with the sliced black olives (# 3)
# 2
# 3

Top meat and olive layer with another layer of sliced zucchini (# 4) and top with a final layer of the remaining meat mixture (# 5) 

# 4
# 5 - Final Layer!

Cover tightly with aluminum foil and bake for 30 minutes

Let the lasagna sit for 10 minutes before slicing and serving


     -- All the Best

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