If you love lasagna but don’t love the carbs, this dish is for you!!

Zucchini Lasagna Ingredients:
3 Medium Size Zucchini
4 cups spaghetti or marinara sauce (see below for link to recipe I used)
15 oz Ricotta Cheese
1 Bunch Fresh Spinach
1 Egg
2 cloves fresh garlic (chopped)
1 tablespoon fresh basil (finely chopped)
1 lb ground beef
8 oz fresh mozzarella
1 Cup Shredded Mozzarella (or mixed Italian cheese)
1/2 cup Parmesan Cheese
1 tbls garlic powder
Fresh ground pepper

Zucchini Lasagna Method:

Pre-heat a gas grill to 350 degree.

Start by slicing the zucchini lengthwise in 1/4 in pieces. I use a mandolin but you can cut  these by hand if you don’t have one.

Salt the slices and set aside for 10 minutes.  This allows the moisture to come out of the Zucchini. Don’t skip this step or the dish will be moist and soggy. After 10 minutes, use a paper towel to pat each zucchini piece dry.

Heat a pot of water until boiling. Add the spinach to the boiling water for approximately 30 seconds. Remove and rinse under cold water. Press all the water out of the spinach using a paper towel and chop the spinach. Set aside.

Brown the ground beef along with basil and garlic. Drain after beef is browned add a cup of sauce, stir and set aside.

Combine the Ricotta, Egg, Garlic Powder and Spinach. Put in refrigerator until ready.

Pre-heat the oven to 400 degrees.

Place the Zucchini on the grill and cook each side for approximately 2 minutes. This step pulls additional moisture  out of the Zucchini.

Place the Zucchini on a baking dish covered in a paper towel when done grilling and set aside.

In a 9 by 9 baking dish, add a cup of spaghetti sauce and cover the bottom with a layer of the Zucchini.

Coat the top of the Zucchini with another cup of Sauce and add a layer of the ricotta mixture, ground beef and shredded mozzarella cheese. add chunks of fresh mozzarella but use sparingly (as shown).

Repeat this for another layer. then top with another cup of sauce,  parmesan cheese, shredded mozzarella and finish with fresh mozzarella.

Bake in the oven uncovered for approximately 50 minutes or until golden brown. I add a backing sheet on the second rack to catch anything that drips during cooking.  Remove and let stand for no less than 10 minutes. Slice as you would a lasagna and serve!!

Spaghetti Sauce Recipe:

Visit the link below for the spaghetti sauce recipe and method I used and for more great recipes!!!

https://sundaywithachanceofmeatballs.com/2014/03/01/meatballs-and-spaghetti-sauce/

Ciao, Mike!