The most amazing zucchini lasagna ever made…ever

Nov 17, 2010 by Ben

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:

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

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

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

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.

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.

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

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

Set those aside for a minute.

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

add 1 cup of Ricotta cheese

1/2 Teaspoon dried oregano

1/2 Teaspoon dried basil

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

throw in 4 eggs

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

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

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

throw in your tomatoes

And an onion and mix

You’ll have an amazing chunky sauce at this point

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

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

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.

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.

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

Sprinkle over bread crumbs

Add your first layer of zucchini

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

And add half the mozzarella cheese

Add the turkey meat if you are using it

Add the second layer of zucchini and more sauce

More breadcrumbs and the rest of the goodness mixture

Finish it off with the rest of the mozzarella cheese

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

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.

Like this

Almost a little too golden, but its all good.

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.