What I Made: Zucchini Lasagna

The festival of zucchini continues!  This recipe is a bit of a blend: some tips from online recipes and some tried and true family lasagna recipes.  The final product, however, is definitely a winner, proven to make even zucchini haters change their tune. As always, the full recipe is below.

Start by slicing the zucchini thinly, then salt and let drain in a colander.  The idea here is to draw as much moisture out as possible to keep the lasagna from becoming watery.

Prepare the meat.  I used ground turkey, but ground beef would work great too.


Next add the sauce and any additional seasoning.  I added some basil, but you can get as fancy or keep it as simple as you’d like.


Once the meat is done cooking, start the layering!  First up is half the meat mixture, followed by half of the zucchini slices, slightly overlapping.


Next, spread the yummy ricotta and cottage cheese mixture overtop.


Then, repeat!  Another layer of meat sauce, followed by another layer of lasagna, finally topped with slices mozzarella and shredded cheese (I used store-bought Italian Blend).


Cover with foil and bake at 350 F for 45 minutes, then remove foil and bake uncovered for another 15 minutes.


A practical note: My lasagna was still pretty watery and runny out of the oven, even after salting the zucchini slices.  The slicing and serving became much easier after it set up for the night in the fridge!

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