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Zucchini Lasagna Recipe

Should we dare to try something new or our pride is too strong to let us conquer the unknown? Zucchini lasagna is as tasty as the known!

As I recently have a little time, I had been surfing on the internet last week. Looking for fresh, challenging ideas, inspirational dishes that We have never used before, to amaze my family with. Searching for a long time yet couldn’t discover too many interesting things. Just before I wanted to give up on it, I stumbled on this yummy and simple dessert simply by chance. It seemed so delicious on its photo, it called for quick action.

It had been not so difficult to imagine the way it’s made, its taste and how much my hubby is going to enjoy it. Actually, it is very easy to please him in terms of cakes. Yes, I’m a lucky one. Or possibly he is.Anyway, I visited the page: Suncakemom and then used the precise instuctions that have been accompanied by nice snap shots of the method. It just makes life quite easy. I could imagine that it’s a bit of a hassle to shoot pics down the middle of baking in the kitchen because you most often have sticky hands and so i really appreciate the effort and time she devote to make this post .

Having said that I am encouraged presenting my own dishes in the same way. Many thanks for the thought.

I had been tweaking the original formula create it for the taste of my loved ones. Need to say it turned out a great success. They enjoyed the flavour, the consistency and loved having a treat like this in the middle of a busy workweek. They quite simply demanded lots more, more and more. Thus the next time I am not going to make the same mistake. I’m going to multiply the amount to get them pleased.

This post is based on Zucchini Lasagna from SunCakeMom


Slice the zucchinis.

Sprinkle a teaspoon of salt on them then let them sit for at least half an hour.

Cut the Bacon, pancetta or any other type of pork fat that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done.

Place them into a frying pan and preferably on low to medium heat, render the fat out.

Add onion, carrot and celery then saute with the bacon on high heat for about 5 minutes until the onion gets a slight translucent/glassy look.

Add the ground meat. Mix it well with the vegetables then cook it for 10-15 minutes while stirring it often until all the bigger chunks are falling into smaller pieces. At this point the beef should lose all its pinkness and it’s browned properly.

Add the water or wine, tomatoes, salt, black pepper and milk. Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally.

For more detailed instructions for the filling, check out how to make Bolognese sauce a.k.a Ragu. If our patience is wearing thin then use pureed tomato and cook it only for about 30 minutes before getting it ready for layering.

Mix finely cut oregano, basil or herbs of choice with the ricotta cheese in a bowl.

Slice the mozzarella up.


Remove the water from the zucchini and optionally tap them dry too.

Spread some sauce on the bottom of a casserole dish.

Place the first layer of zucchini on the sauce.

Spread some ricotta cheese on the zucchini slices evenly. We will need the cheese for 3-4 layers depending on the size of the dish. Place the mozzarella slices on top of the ricotta cheese.

Ladle tomato sauce on top and spread it evenly out.

Continue with the layers until the top of the casserole dish has been reached. The top should only have cheese.

Place it in a 390°F / 200°C oven until the top of the cheese gets a golden brown color for about 30 minutes. Let it cool and settle the flavors before serving.

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