Zucchini Lasagna

Instructions

To make the Bolognese sauce, start by adding 1 pound ground sweet Italian sausage and 1 pound lean ground beef to a large pot over medium heat. Use a spoon to break up the meat into small pieces. Once the meat begins to brown, add minced white onion and 5 cloves minced garlic, and cook for 8 to 10 minutes, stirring constantly, until the onion is soft and the meat is well browned.

Pour in 1 (28 ounce can) crushed tomatoes, 1 (6 ounce can) tomato paste, 1 (15 ounce can) tomato sauce, and 1/2 cup chicken broth. Stir in 2 tablespoons granulated sugar, 1/2 cup chopped fresh basil, 1 teaspoon fennel seeds, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped fresh parsley . Stir to combine, then bring the sauce to a simmer. Reduce the heat to low and allow the sauce to simmer uncovered for 30 minutes, stirring occasionally.

While the sauce simmers, prepare the zucchini. Cut 3 large zucchini lengthwise into 1/8-inch thick strips. Place the strips into a large colander and sprinkle them generously with salt to help draw out excess moisture. Let the zucchini sit for 10 minutes, then rinse the strips with water and pat them dry using paper towels.

In a separate bowl, prepare the ricotta layer by combining 30 ounces ricotta cheese with 1 large egg, 2 tablespoons chopped fresh parsley,1/2 teaspoon  salt, and 1/8 teaspoon ground nutmeg. Stir until the mixture is smooth, then refrigerate until ready to assemble the lasagna.

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

To assemble the lasagna, spread 1 cup of the Bolognese sauce on the bottom of the prepared dish. Layer some of the zucchini strips over the sauce to cover the bottom. Spread 1/3 of the ricotta mixture evenly over the zucchini, followed by 1/4 of the shredded mozzarella (from 1 pound of mozzarella). Spoon 1 1/2 cups of the Bolognese sauce over the mozzarella, then sprinkle with 1/4 cup of freshly grated Parmesan cheese. Repeat this layering process two more times, ending with a final layer of zucchini topped with 1 cup of the Bolognese sauce. Finish by sprinkling the remaining mozzarella and Parmesan cheese on top.

Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 50 minutes, or until the cheese is bubbling and browned. For the last 10 minutes of baking, remove the foil to allow the top to brown further. Let the lasagna rest for 10 minutes before slicing and serving.

Main Dish