You're probably not new to the idea of zucchini being a pasta replacement, and you've probably heard of zucchini lasagna. This is a recipe that I can throw together without much thought, and I probably make this at least once a month, maybe a few times. It stores well in the fridge, and it makes for a super simple meal prep for the week.
1lb ground meat of choice (I use 90:10 or 85:15 lean beef)
1 Jar -16-24oz- of pasta sauce, depending on how saucy you prefer your lasagna (I use Classico Traditional Sauce in Tomato and Basil Flavor)
8oz Sliced White Mushrooms
4 Medium Zucchinis, sliced into disks by mandolin or by hand
7.5oz Ricotta Cheese (I use half of a 15oz container of Galbani Original Ricotta)
3 Cups of Spinach
8oz Shredded Mozzarella**
Salt & Pepper
**Watch the carb counts on mozzarella! I ended up choosing a "low fat" package because there were 3g of carbs (PER SERVING) LESS than the "full fat" version
1. Wash and slice the zucchini into thin disks, about 1/4" thick. Align them side by side on paper towels so that they are not overlapping.
2. Sprinkle salt over the zucchini disks to help draw out excess water. Let sit for 10-15 minutes.
3. While the zucchini is sitting, prepare the meat sauce. Heat up a large skillet on medium-high heat. Also, preheat the oven to 400°F
4. When the skillet is hot, add your ground meat and separate into small crumbly bits. Add salt & pepper to your preference. ***Depending on how fatty the meat is, you may or may not need a little bit of oil to prevent it from sticking to the skillet.
5. When the meat starts to brown, toss in the mushrooms and give them a good fry for a couple minutes.
6. Pour in the pasta sauce and stir to mix in the meat and mushrooms. Once the sauce starts to bubble and boil, turn off the heat.
7. Flip all of your zucchini disks over and sprinkle salt on them again. Let sit for another 10 minutes.
8. After 10 minutes, pat any excess water off the zucchini disks with a paper towel. You are now ready to assemble your lasagna.
9. Start lining the bottom of a 13"x11" baking dish with your zucchini disks, making sure they touch but do not overlap. You should only need between 1/3 and 1/4 of your zucchini, depending on how thick your slices are.
10. Drop clumps of ricotta over the zucchini, and use your fingers or the back of a spoon to spread it a bit. Use only half.
11. Spread half of your tomato sauce mixture as the next layer.
12. Sprinkle half of your spinach on top for the next layer.
13. Repeat steps 9-12 with the next 1/3 of your zucchini, the rest of your ricotta, tomato sauce, and spinach. If you used half of your zucchini in step 9, skip the zucchini layer so you can save the other half for the top.
14. Use the rest of your zucchini to spread across the top of your layers.
15. Sprinkle all of the mozzarella on top, making sure to create an even layer.
16. Bake your lasagna for about 40 minutes, or until the sauce is bubbling.
17. For the nice brown cheesy topping, broil for a few minutes. You can also continue baking it at 400°F and it will brown the cheese as well.
This seems like a long and tedious process but it really isn't! I can sometimes get impatient waiting for the zucchini to sweat out the excess moisture, but I end up paying for it with a watery lasagna! It's a crucial step to make sure your zucchini doesn't create too much water while you're baking.