In a medium sauce pan, brown meat and season with
salt. When cooked drain in colander to remove any
fat. Add olive oil to the pan and saute garlic and
onions about 2 minutes. Return the meat to the
pan, add tomatoes, basil, salt and pepper. Simmer
on low for at least 30 to 40 minutes, covered. Do
not add extra water, the sauce should be thick.
Meanwhile, slice zucchini into on eighth inch
thick slices, add lightly salt and set aside for
10 minutes. Zucchini has a lot of water when
cooked, salting it takes out a lot of moisture.
After 10 minutes, blot excess moisture with a
paper towel.
On a gas grill or grill pan, grill zucchini on
each side, until cooked, about 1 to 2 minutes per
side. Place on paper towels to soak any excess
moisture.
Preheat oven to 350 degrees.
In a medium bowl mix ricotta cheese, parmesan
cheese and egg. Stir well.
In a 9 by 12 casserole dish, 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.
Bake 45 minutes covered at 350 degrees, then
uncovered 15 minutes. Let stand about 5 to 10
minutes before serving.
Originally Submitted
6/16/2013
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