ZUCCHINI RICOTTA LASAGNA
Zucchini Ricotta Lasagna
Yield: 4
Prep time: Cook time: Total time:
Ingredients:
- 2 large zucchinis, thinly sliced vertically
- ½ cup parmesan, grated
- 2 small balls of mozzarella, riped
- 7-10 fresh basil leaves, julienned
Ricotta Mixutre
- 1 16oz fresh ricotta
- 1 garlic clove, minced
- 1 tsp salt
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp black pepper
Meat Sauce:
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 1 lb organic ground beef
- 3 garlic cloves, minced
- 1.5 tbsp Italian seasoning
- 1/2 tsp chili flakes (optional)
- 1 28 oz Rao’s marinara sauce
- salt to taste
Instructions:
- Wash and thinly slice zucchinis vertically with a mandolin and set aside. For the ricotta mixture, in a medium bowl, combine fresh ricotta, garlic clove, salt, oregano, basil and black pepper. Set aside.
- Preheat oven to 350F. Heat 1 tbsp olive oil in a large cast iron, over medium heat and add onions until translucent. Add ground beef and cook through then drain the fat. Add garlic, Italian seasoning, chili flakes and combine. Then add Rao’s marinara sauce and mix. Salt to taste and allow to simmer over low heat for 10-15 minutes to allow the flavors to develop.
- Lightly brush the casserole dish with olive oil the layer meat sauce, zucchini slices, ricotta mixture, ripped mozzarella and repeat 3 times. The top layer should be with meat sauce, ripped mozzarella and grated parmesan. Cover with foil and place in the oven for 50 minutes. Remove the foil and place back in the oven for another 10 minutes. Allow to slightly cool before serving. Garnish with fresh basil leaves and enjoy!