homemade zucchini lasagna with matt!

I heard about this dish, and wanted to give it a try since i love pasta but wanted something a little lighter for a weeknight meal. 
I took a jar of bolognese sauce that i had frozen, i make it in big batches and save the rest for easy meals. I’ve been searching for the perfect bolognese recipe for years and i’ve cooked it a number of different ways, this one was less traditional since it had a fair amount of tomato sauce (“real” bolognese hardly uses any tomato). I will share my bolognese recipe another time. With that i roughly followed these steps:

  1. Slice zucchinis into 1/8″ thickness, using a mandolin would be great but i don’t have one so i used a cheese slicer.
  2. Salt the zucchini and let them sit for a few minutes, and then pat the resulting moisture away with a paper towel. You want to get as much out as you can so it doesn’t release the water into your lasagna.
  3. Use a grill pan (or actual grill) to grill the zucchini slices.
  4. I used a mixture of ricotta, parmesan, and one egg whisked together for the filling. I layered it from bottom to top– sauce, zucchini, cheese mixture, mozzarella. i repeated two more times and then baked it covered in tinfoil for 45 minutes at 375 degrees, then uncovered for the last 15. It came out awesome, and steffy approved!

8 comments so far.