On a Zucchini Quest — Zucchini Lasagna

     

     With loads of zucchini, I am on a zucchini quest. Today it is zucchini lasagna which I sliced thin (a mandoline is a must) and grilled in order to remove excess moisture. 
     Using zucchini instead of noodles means that this dish is loaded with veggies and contains no gluten. I also used less dairy (1 cup cottage cheese and just about 4 oz. of mozzarella) than called for in many similar recipes – this is simply due to preference so adjust to fit your own taste; it was definitely still quite cheesy. Barry, who is not a lasagna fan, went back for seconds and said, “This is really good!”

     Lasagna today.  Plans for zucchini soup tomorrow!

Zucchini Lasagna    4 to 6 servings

½ to ¾ lb. mild sausage, or use ground pork or lean ground beef 

½ of a large onion

2 cloves of garlic

1 or 2 tablespoons olive oil – only if needed

14.5 oz. can diced or crushed tomatoes

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano

Salt & pepper to taste

2 small to medium zucchini

Salt & pepper

Olive oil

1 cup cottage cheese

1 egg

4 to 6 oz. part-skin mozzarella cheese, shredded

1. Meat Sauce: In a medium sauce pan, brown meat, then add onions and garlic and cook until onions are tender. Add olive oil only is meat begins to stick.
2. Add tomatoes, basil, oregano, and salt and pepper to taste. Cover and simmer on low for 30 to 40 minutes until sauce thickens and flavors meld.
   
   
   
   
3. Zucchini:Using a mandoline, thinly slice the zucchini long ways (use the thin blade to achieve a ⅛” cut).
   
4. Lay out strips on a pan; lightly salt and set aside for about 10 minutes. (this will help draw out some of the liquid stored in the zucchini). Blot dry.
5. Meanwhile, heat a grill pan and spray or lightly brush with olive oil. Add zucchini strips to griddle, brush top side lightly with olive oil and season lightly with salt and pepper. Grill a few minutes, just until grill marks begin to form on underneath side, turn and continue to grill until marks form. Remove and drain on paper towel.
   
   
   
   
6. Cottage Cheese Filling: Mix cottage cheese and egg.
7. Assembling Lasagna:   In a sprayed baking dish or casserole (I used an 8”x8½” baking dish), spread half of the meat sauce on the bottom and layer the zucchini to cover.
   
8. Spread half the cottage cheese mixture over the zucchini, then top with the mozzarella cheese, and repeat the layering process.
   
   
   
   
9. Cover with foil and either bake immediately or refrigerate and bake later. If baking later, remove casserole so it can come to room temperature or add additional time if casserole is cold when it goes into the oven.
10. Baking: Bake covered casserole for 45 minutes in a preheated 375°. Uncover and bake an additional 15 minutes. Let stand about 5 to 10 minutes before serving. 
    
    
    

Other zucchini recipes on this blog:
Marinated Veggie Salad

Garden-style Stuffed Zucchini Boats

Garden Fritters with lime-chili mayo

Oven Fried Zucchini Spears
Grand Prize  Zucchini Bread

Reinvented Zucchini Bread
Zucchini Muffins
Chocolate Chip-Walnut Zucchini Cake w/ Old-Fashioned Cocoa Glaze

Recipe without photos . . .

Zucchini Lasagna    4 to 6 servings

½ to ¾ lb. mild sausage, or use ground pork or lean ground beef 

½ of a large onion

2 cloves of garlic

1 or 2 tablespoons olive oil – only if needed

14.5 oz. can diced or crushed  tomatoes

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano

Salt & pepper to taste

2 small to medium zucchini

Salt & pepper

Olive oil

1 cup cottage cheese

1 egg

4 to 6 oz. part-skin mozzarella cheese, shredded

1. Meat Sauce: In a medium sauce pan, brown meat, then add onions and garlic and cook until onions are tender. Add olive oil only is meat begins to stick.
2. Add tomatoes, basil, oregano, and salt and pepper to taste. Cover and simmer on low for 30 to 40 minutes until sauce thickens and flavors meld.
3. Zucchini:Using a mandoline, thinly slice the zucchini long ways (use the thin blade to achieve a ⅛” cut).
4. Lay out strips on a pan; lightly salt and set aside for about 10 minutes. (this will help draw out some of the liquid stored in the zucchini). Blot dry.
5. Meanwhile, heat a grill pan and spray or lightly brush with olive oil. Add zucchini strips to griddle, brush top side lightly with olive oil and season lightly with salt and pepper. Grill a few minutes, just until grill marks begin to form on underneath side, turn and continue to grill until marks form. Remove and drain on paper towel.
6. Cottage Cheese Filling: Mix cottage cheese and egg.
7. Assembling Lasagna:   In a sprayed baking dish or casserole (I used an 8”x8½” baking dish), spread half of the meat sauce on the bottom and layer the zucchini to cover.
8. Spread half the cottage cheese mixture over the zucchini, then top with the mozzarella cheese, and repeat the layering process.
9. Cover with foil and either bake immediately or refrigerate and bake later. If baking later, remove casserole so it can come to room temperature or add additional time if casserole is cold when it goes into the oven.
10. Baking: Bake covered casserole for 45 minutes in a preheated 375°. Uncover and bake an additional 15 minutes. Let stand about 5 to 10 minutes before serving.