The most amazing zucchini lasagna ever made…ever

Nov 17, 2010 by

So I had this ginormous zucchini from my garden and I had to do something with it, so I set for to create a zucchini lasagna. Its the kind where you use the zucchini as the noodles, so less carbs + awesome zucchini = tasty tasty goodness.  Well I had no idea just how amazing this would turn out to be.  I’m not sure if its the fresh veggies from the garden, or just a bit of luck, but this recipe is an all time new favorite.

Here’s what you’ll need to get started:

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Ingredients:

  • 1 very large zucchini, or around 3 pounds of smaller zucchini
  • 3-4 medium size tomatoes (I used a bunch of smaller ones from the garden)
  • 1 onion
  • Fresh basil leaves
  • 2 Tablespoons fresh parsley
  • 30 oz tomato sauce
  • 12 oz tomato paste
  • Some bread to make some bred crumbs
  • Cheeses:
    • Ricotta – 1 pound
    • Parmesan – 1 Cup
    • Mozzarella – 1 pound
  • dried oregano, basil, parsley
  • 4 eggs
  • Ground Turkey (optional, You can leave it out  if you want to go veggie all the way)

First up you need to make some bread crumbs

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Its so easy to make bread crumbs vs buying in the store.  Throw a few pieces of bread into the food processor.

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Throw in some dried oregano, basil and parsley flakes.  I used about 1/2 – 1 teaspoon each.

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Pulse it all together until you get this awesome looking and smelling mix.  Set it aside.

You can also put the extra in a bag or container and save in the fridge for a long time.

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Now to slicing the zucchini.  Here’s where i realized that my ginormous zucchini was rock hard and was NOT going to work for this recipe.  It was at this point that it was dark outside and I had changed into comfy clothes and did NOT want to go out and go to the store.

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Take 2!  So after a trip to the store and some new fresh zucchini later, we are ready to rock.

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Using the fancy schmancy mandolin slicer, you will get these very pretty strips of zucchini.

Set those aside for a minute.

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Time to make a mixture of goodness.  Combine 1 cup of the bread crumbs in a bowl.

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add 1 cup of Ricotta cheese

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1/2 Teaspoon dried oregano

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1/2 Teaspoon dried basil

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Chop up 2 Tablespoons of fresh parsley and throw that in the bowl

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throw in 4 eggs

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finally add 1 Cup of Parmesan cheese and mix it all up

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This mixture of goodness looks and smells amazing.   Set this aside, and lets make the sauce.

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I think the fresh basil is the key here.  Add about 10 or so leaves to the food processor

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throw in your tomatoes

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And an onion and mix

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You’ll have an amazing chunky sauce at this point

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Next throw in the tomato paste and the tomato sauce and mix it all up.  Set this aside and lets start building the lasagna.

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Boil the zucchini slices for 5 minutes or less and let dry on a paper towel.

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If you are adding the turkey, go ahead and brown it now.  I added a dash of some Italian seasoning to this as it browned.

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Go ahead and grate up your mozzarella now as well.  Side note, the Salad Shooter
is awesome for this job.

Go ahead and start preheating the oven to 350 now.

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OK in a big 9×13 pan, lay down a layer of your awesome sauce

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Sprinkle over bread crumbs

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Add your first layer of zucchini

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Spread over about half the mixture of the goodness you made earlier

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And add half the mozzarella cheese

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Add the turkey meat if you are using it

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Add the second layer of zucchini and more sauce

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More breadcrumbs and the rest of the goodness mixture

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Finish it off with the rest of the mozzarella cheese

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And I added a bit of Parmesan flakes on top as well for good measure

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Throw it in the oven at 350 for 40 minutes to 1 hour.  You want the cheese to be all nice and melty and golden brown.

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Like this

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Almost a little too golden, but its all good.

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Nope I take that back, its so much better than good.  It is truly amazing.  I was shocked at how great this tasted.  Sometimes my recipes don’t always turn out, but WOW did this one work and work really well.

I can’t recommend this one enough.   Its so nice to have some warm lasagna on a nice cool evening.

You really should try this one soon.

Ben…

If you try this recipe let me know how it turned out.  I think you will love it.

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