Zucchini “noodle” lasagna
This is a great dish if you love lasagna but are trying to cut back on pasta or just want a lighter dish. My family devoured it (and they very rarely opt for the vegetable version of something!)
Tip: To avoid a watery dish when using zucchini to replace a traditional noodle make sure to dry it as well as possible before cooking it. For this recipe we dried the cut strips in the oven at 375o on a jelly roll with cooking racks placed in them.
10-12 large Zucchini, cut into approx. 1/4″ strips (see above tip)
1 large onion
5 cloves garlic, finely chopped
1-2 tbsp extra virgin olive oil
1 large portobello mushroom, chopped finely/minced
1lb ground beef (can substitute other meats if desired)
1 jar Due Cellucci Traditional or Tomato Basil Sauce
Basil (if you have on hand)
Salt and pepper to taste
1 container Ricotta or Mascarpone Cheese (let it sit outside of the fridge for a bit so that it’s easier to spread)
Grated Parmigiano Cheese
1. Sauté the onion and garlic in the oil, until soft and
2. Add meat and portobello mushroom and cook until browned and cooked through. Sprinkle with a little salt and pepper.
3. Stir in jar of sauce, and simmer low for about 20 minutes.
4. Stir in fresh chopped basil. Set aside
Use a Large casserole dish and layer as follows:
Layer 1 – Zucchini
Layer 2 – Meat sauce
Layer 3 – Ricotta and sprinkle Parmigiano Cheese
Layer 4 – Thin layer of shredded mozzarella
Keep repeating until you’re at the top (probably 3 times depending on your pan)
Final Layer should be just Zucchini and sauce.
Bake at convection 350o for 30 minutes then add a layer of mozzarella on top and bake for another 10 mins or until cheese is golden brown.