Wednesday, August 7, 2013

A Recipe for Wednesday: No-Noodle Zucchini Lasagna

These past few weeks I have been compiling a list of cheap/easy recipes.  I have meals and shopping lists for the whole month of August all planned out in hopes to save money.  I'll let you know how it turns out at the end of the month.  
We have tried a few new recipes and I have so many to share with you! I might have to start calling it "A Recipe for Wednesday AND Monday", what do you think?

The one I am going to share with you today is absolutely amazing.
Instead of making the whole recipe I cut it down a bit because I didn't think Braden and I would be able to eat an entire 9x13 pan of it by ourselves.  I think we should have made the whole recipe, I cut the recipe down to fit in an 8x8 pan, and there was hardly any leftovers.

INGREDIENTS:  
1 lb beef
3 cloves garlic
1/2 onion
1 tsp olive oil
salt and pepper
28 oz can of crushed tomatoes
2 tbsp chopped fresh basil
3 medium zucchini, sliced 1/8" thick
15 oz ricotta cheese
16 oz mozzarella cheese
1/4 cup parmesan cheese
1 large egg

DIRECTIONS:
1. In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. 
2. 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 30-40 minutes, covered. Do not add extra water, the sauce should be thick.
3. Meanwhile, slice zucchini into 1/8" thick slices, sprinkle slices lightly with salt and set aside for 10 minutes.  (Zucchini has a lot of water when cooked, adding salt takes out a lot of the moisture.) After 10 minutes blot excess moister with a paper towel.
4. On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.
5. In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
6. In a 9x13, greased, baking pan 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 (I did each twice). Top it with sauce and mozzarella cheese and cover with tinfoil.  
7. Bake for 45 minutes 375° F, remove foil then bake for another 15 minutes.








B.T.W. My last day of summer school is tomorrow! I am so excited to finally have a summer break!...even if it is only 2 weeks long.
I still want a craft buddy, so seriously, let me know if you want in.

Thanks for reading :) And don't forget to vote!





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