My darling husband is a big fan of lasagna, so when I was diagnosed with Type II Diabetes I thought we’d have to say farewell to this family favorite. But, not one to quit, I decided to play around with a recipe using Zoodles.
My food photo leaves something to be desired, but the flavor was everything you’d expect from lasagna.
JULES’ VEGGIE LASAGNA
1 lb ground beef or ground turkey
1 small yellow onion, diced
2 cloves garlic, minced
2 tbsp olive oil
1 24 oz jar of your favorite spaghetti sauce -or- plain tomato sauce
2 cups part-skim milk ricotta cheese
1/2 cup Parmesan cheese, grated
2 tbsp dried parsley flakes
1 tsp granulated garlic -or- garlic powder
4 whole zucchini squash
3 cups shredded mozzarella cheese
• Preheat oven to 350º.
• A few hours ahead of time, slice the zucchini very thinly. I use a mandoline slicer. Place in a colander and allow to sit so that some of the water will come out of the squash. A little bit of salt will speed this process.
• Brown the ground beef in a large skillet. Add diced onions and sauté until onions turn translucent. Add minced garlic and toss for 1 minute, then remove from heat.
• Add the jar of spaghetti sauce or plain tomato sauce to ground beef mixture and combine. Set aside.
• Combine ricotta cheese, egg, Parmesan, parsley and garlic. I add a pinch of red pepper flakes for a little spice. I use a hand mixer to make this step quick and easy.
• TIP: Scoop the ricotta mixture into a large freezer bag and snip off one corner to make a piping bag. This will make assembly much easier.
• Assembly: Ladle 2 cups of the meat mixture into the bottom of a 9×13 casserole. It will not cover the bottom of the dish entirely. Place a layer of the thinly sliced zucchini over the sauce. Pipe a layer of the ricotta mixture over the zucchini. Sprinkle a layer of shredded mozzarella over the ricotta mixture. Repeat layers, ending with mozzarella cheese on top.
• Bake for 35-45 minutes or until cheese is golden brown and bubbly.