Friday, August 21, 2015

Zucchini Lasagna

It's still summertime and late summer at that.  Which means it's also Zucchini season.  If you decided to plant some zucchini, you may now be amazed by the amount of vegetables that your garden is producing.  Zucchini is super delicious but can become boring after eating it the same way, over and over again. So I tried out this zucchini recipe and it was a tasty option. 



Now this is much easier to slice and serve the day after.  I chose not to because it smelled too good and we had to have it for dinner, but this dish can be made ahead of time.

Pork Sliders

30 minutes Cook time
25-30 minutes Bake time
·      1 lbs. Ground Turkey
·      1 large jar of Tomato Sauce
·      1 Jumbo Zucchini or 2 medium sized ones
·      12 oz Mushrooms sliced
·      2 Cups Ricotta
 ·     1 Cup Mozzarella Cheese Shredded
·      1 Cup Parmesan Cheese
·     1 tsp. salt
·      1 tsp. pepper
·     6 Tbsp. Olive Oil

Brown your ground turkey first in 3 Tbsp of Olive Oil. Add the large can of tomato sauce and simmer for 10-15 minutes.





While that is simmering, slice your zucchini into large lengthwise slices. Salt and Pepper slices.  Drizzle Olive Oil onto a skillet and saute the zucchini on both sides.


Sauce should be done at this point. Turn off heat and finish up zucchini. Then saute the mushrooms in remaining Olive Oil.

Preheat oven to 350 degrees.





Begin building your Lasagna. Use a 9 by 9 pan.  Add a little sauce to the bottom and add slices of zucchini like noodles. With each layer add a different cheese. I did ricotta on the bottom layer, and then next layer was a layer of sauce with mozzarella.  On top of that was a layer of mushrooms with a little Parmesan. Sprinkle remaining cheese on top when finished.



Bake Lasagna for 25-30 minutes. Until cheese on top is bubbly and browned.



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