Zucchini Lasagna

Processed with VSCOcam with f2 preset

Happy Hump Day!!!

Today I’m here making my grandfather proud talking about lasagna.

When I look back at my life to truly find where my love of cooking started, it would have to be in my grandfather’s kitchen when I was about 10.

I remember him bringing me a stool to stand on so I could stir his homemade spaghetti sauce…really, I just wanted to inhale all of the delicate flavors meshing in that pot. Spaghetti night was my favorite.

He used this same sauce to make lasagna. My dad’s favorite. THE CHEESE. Oh, the cheese.

Anyway, when I decided to make this I knew that I wanted to use zucchini instead of pasta and only use raw cheese.

I was really nervous about making a homemade sauce because for the first few minutes I was mixing the ingredients together, it was really underwhelming. After simmering on the stove for a while, though, my entire apartment starting smelling exactly like my grandfather’s kitchen when he would make his special sauce. I tasted it and I think I went back in time.

This is a recipe full of memories for me and although it takes some time, trust me, it’s worth it.

Ingredients:

  • 1-2 large zucchini
  • 1 lb ground lean turkey or beef
  • 10 oz tomato sauce (I bought a 20 oz can from Trader Joe’s and used half),
  • 1/2 large onion, diced
  • salt and pepper
  • 1 Tbsp oregano (fresh or dried)
  • 1 Tbsp basil (fresh or dried)
  • 1 tsp cayenne pepper (or more if you like it spicy),
  • 1 tsp garlic powder
  • 8 oz grated raw cheese of choice (white cheddar or mozzarella)

1. Preheat oven to 325.
2. Slice the zucchini very thin and place in a colander with salt to drain.
3. In a large skillet, add the turkey or beef (with olive oil if it’s extra lean) and salt and pepper.
4. Once the meat starts to brown, add the onion.
5. Once meat is completely browned, add the tomato sauce, herbs, and spices.
6. Bring the sauce to a boil, then simmer for 20 minutes. Taste and add more spices or herbs if needed.
7. In a 9″x13″ dish, layer the zucchini, sauce, and cheese. Repeat until dish is filled and top layer is cheese.
8. Bake for 45 minutes, or until the cheese is brown and bubbly.

Sorry for the ugly photo :(.

Leave a Reply

Your email address will not be published. Required fields are marked *