Zucchini Lasagna | a poorly constructed recipe post

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first of all, can I just say how cool is it that I had help in the kitchen? he’s a keeper.

Yay for first “recipe post”! I was browsing my “edible” board on Pinterest for a recipe that would be high in protein and low in carbs and still cheapish. for some reason zucchinis have been on my mind lately and I knew I had seen a recipe for lasagna with sliced zucchini instead of pasta… perfecto! except of course I couldn’t find it. I eventually found a suitable recipe on allrecipes.com, but as usual, I had to make my own alterations (don’t you love how I just gave you all that unnecessary extra information? it’s like my 10 year old self writing in my journal all over again).

anyways, here it is:

2 decent sized zucchini
1/2 cup diced mushrooms
1 package frozen spinach, thawed and drained as best as possible
1 onion, diced (optional AKA we didn’t use it)
garlic powder
salt&pepper
1 14oz jar pasta sauce {here’s the thing… original recipe calls for regular, plain tomato sauce, but adds fresh herbs [basil, oregano, etc.] but I just used a jar of pizza sauce with stuff already in it since there were no fresh herbs at my beck and call. your choice}
1 7oz can tomato paste
1 pound ground beef
1 egg
15 oz container of ricotta cheese
8 oz shredded mozzarella {but lets be honest here… use however much you want! it’s cheese for Pete’s sake… the more the merrier!}
8 oz {or whatever} parmesan cheese

Preheat oven to 325 degrees.
slice zucchini into thin strips. you can use a paring knife and, like me, risk cutting yourself and/or making way uneven slices, OR you can be a brilliant without even having to ask your mum first, like Ryan, and use a vegetable slicer. I chopped some leftover, uneven pieces up and set aside for the meat sauce.
brown the meat in a skillet and drain the grease. add the tomato sauce, paste, onion, mushrooms, extra zucchini {and any other veggie you have lying around- except NOT the spinach yet!}. Cook til veggies are tender. cavalierly add some garlic powder and salt&pepper to taste {seriously, you might want to taste it}.
in a separate bowl, mix the ricotta cheese and egg.
begin layering your delicious concoction in a 9×13 inch pan: begin with half of the meat/pasta sauce, followed by an even layer of zucchini “noodles”. spread half the ricotta mixture, half the mozzarella and all of the drained spinach. repeat with the sauce, zucchini, ricotta, mozzarella and top it off with the parmesan. go ahead. go crazy.
Cover with foil. if you don’t happen to have any in the kitchen, hopefully you are lucky enough to have a hungry boyfriend who will run to the store for you speedy quick, otherwise the cheese will burn. bake for 45 minutes with the foil on, and an additional 15 uncovered.

serve and eat immediately, ignoring the fact that it is boiling hot and blistering the roof of your mouth because you are both too hungry to wait. Enjoy!!

Servings: 1 Rebekah helping & 1 Ryan helping, and maybe some Ryan leftovers.

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About Rebekah Schwab

A Christ seeking, people loving, wanderlusting, photo taking, art creating, usually singing, food cooking, sporadic blogging, ever learning, flat-lander aunt who can maybe sometimes possibly not really make up her mind.

4 responses to “Zucchini Lasagna | a poorly constructed recipe post

  1. damaris

    love. adorablenss!! &cheers for doing activities, instead of just staring at eachother’s faces… 😉

  2. homedreamer07

    Applause! This is so fun it made my day:) I’ve never tried making this with all the extra veggies, I’ll have to do that (sans evil mushrooms, of course).
    P.S. I hope you stared at each other lots anyways. Haha!

  3. Like that your version is not “soupy”….seems like every time I use Zukes instead of noodles it tastes delish, but is far too moist.

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