Don’t let this photo fool you – zucchini lasagna is knock your socks off delicious.
Slice the zucchini on a mandolin to get it evenly and thinly cut. Sprinkle with salt and allow to sit on paper towel/clean tea towels for about 15 – 20 minutes to drain moisture. Pat dry.
Mix your favourite pasta sauce with cooked ground beef (I cooked mine with garlic, onion and Italian spices for extra flavour).
Layer as follows:
Pasta sauce
Zucchini
Ricotta
Shredded mozzerella
Repeat for 3 layers. As a final layer add pasta sauce topped with mozzerella.
Bake uncovered for 35 min at 350F
I used 3 medium zucchinis, 1 lb extra lean ground beef, 1-750ml jar pasta sauce, 1-475g tub ricotta and about 200g shredded mozzarella cheese to fill an 8 x 8 dish.
