Lasagna SANS Pasta!!!

I now have a friend who is finger tip less thanks to this lovely recipe. Please use caution and follow all directions when using a mandolin. We had to learn that the hard way when my friend sliced off a small piece of her pinky fingertip skin. It's okay to laugh. She lived and we still ate well.

This was my first VERY first time making Lasagna and I decided to make it sans pasta. Instead of pasta, Zucchini was used. Making it less in carbs and giving you more vegetables yet tasting just as amazing! I promise you won't even realize there aren't any noodles!

Zucchini Lasagna

Things needed:

9 x 13 casserole baking dish

Mandolin slicer to slice the zucchini 

Ingredients:

1 lb 93% lean beef or extra lean ground turkey (I used ground turkey!)

3 cloves garlic diced

1/2 onion diced (used a sweet/yellow onion)

1 tsp olive oil

salt and pepper (I also added in red pepper flakes for a little spiciness!)

28 oz can crushed tomatoes

2 tbsp chopped fresh basil

3 medium zucchini, sliced 1/8" thick

15 oz part-skim ricotta

16 oz part-skin mozzarella cheese, shredded 

1/4 cup Parmigiano Reggiano (I found this at Wholefoods but could be other places. Basically parmasan cheese!)

1 large egg

Directions:

Using a mandolin slice up the zucchini into thin slices. If you're anything like me and this is your first time using a mandolin they may not all come out looking amazing but don't worry they don't have to be perfect! Once done, sprinkle with salt and set aside. The salt will cause a lot of the moisture inside of the zucchini to come out.

Next, season the meat with salt and pepper and then brown/cook the meat. When cooked drain in a colander to remove any excess fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add canned tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

While that is simmering, blot of the excess water that has appeared on the zucchini and then grill them. 1 to 2 mins per side. I used my George Forman grill but you can probably use a pan or an actual grill if you have one. 

Preheat the oven to 375 degrees

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well. 

In a 9x13 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil. I had about 3 rows of sauce, 2 rows of zucchini, 2 rows of ricotta, and 3 rows of mozzarella. 

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving. Then enjoy!!!

Servings: 8 yummy ones!

Calories: 345 calories per serving according to Skinny Taste! 

This recipe is compliments of Skinny Taste

What is your favorite Italian Dish?

Have you ever tried making a "healthier" lasagna?

xoxo, the coily bombshell