Zucchini Lasagna

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 currently have some time, I was searching on the internet last week. Trying to find new, interesting thoughts, inspirational meals that I’ve never tried before, to surprise my loved ones with. Searching for a long time unfortunately couldn’t find too many interesting stuff. Right before I wanted to give up on it, I stumbled on this delightful and simple treat by luck at Suncakemom. The dessert seemed so fabulous on its snapshot, that called for instant action.

It absolutely was not so difficult to imagine how it’s made, its taste and how much my hubby might love it. Mind you, it is very simple to impress the guy in terms of puddings. Yes, I’m a lucky one. Or possibly he is.Anyhow, I went to the website and used the detailed instuctions that were combined with wonderful photographs of the process. It just makes life quite easy. I can imagine that it is a bit of a hassle to take photographs in the midst of cooking in the kitchen as you may will often have gross hands therefore i genuinely appreciate the commitment she devote to build this blogpost and recipe conveniently implemented.

With that in mind I am empowered presenting my own dishes in a similar fashion. Many thanks for the concept.

I was tweaking the original formula to make it for the taste of my family. Need to say it was an awesome outcome. They prized the taste, the overall look and enjoyed getting a delicacy like this in the midst of a hectic workweek. They quite simply wanted even more, a lot more. So the next occasion I’m not going to commit the same mistake. I am likely to multiply the volume .

There are more Zucchini Lasagna Keto at SunCakeMom

Preparation

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.

Assembly

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.