Harvest Fresh Zucchini Sheet Lasagna

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Servings 6-8 depending on cassarole size

Prep. Time 30 mins

Cooking Time 1 hour 30 mins

Ingredients
    • 1 pkg of Harvest Fresh Zucchini Sheets
    • 1lb Lean Ground Beef
    • 1 1/2 teaspoons Kosher Salt
    • 1tsp Olive oil
    • 1/2 large Onion, chopped finely
    • 3 cloves Garlic, minced
    • 128 oz can Crushed Tomatoes
    • 2 tbsp chopped Fresh Basil  (approx. 5 basil leaves rolled and then sliced thinly)
    • Black pepper, to taste
    • 1 1/2 cups Part-Skim Ricotta Cheese
    • 1/ 4 cup Parmigiano Reggiano (shredded)
    • 1 Large Egg
    • 16oz (4 cups) Shredded part-skim Mozzarella Cheese
    • (OPTIONAL) 1 Pkg Harvest Fresh Butternut Squash Sheets

    Note*  If you want to add some more flavour, rotate your layers of the veggie sheets with both our Harvest Fresh Zucchini Sheets and our Harvest Fresh Butternut Squash Sheets  (follow the same cooking instructions as the Zucchini Sheets for the best outcome)

     

Directions
    In a medium saucepan, brown meat and season with salt. When cooked drain in a colander to remove any fat.
    Add olive oil to the pan and saute garlic and onions for about 2 minutes.
    Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
    Meanwhile, take your zucchini sheets, and salt them lightly and set aside or 10 minutes. (Zucchini has a lot of water when cooked, so salting the sheets takes out a lot of moisture). After 10 minutes, blot the excess moisture with a paper towel.

    Preheat a gas grill or grill pan to medium-high, and grill 2 to 3 minutes per side, until slightly browned, then place on paper towels to soak any excess moisture. NOTE* If you are rotating your Zucchini Sheets and Butternut Squash Sheets, grill the Butternut Squash Sheets the same way as the Zucchini Sheets.
    Preheat oven to 375°.
    In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
    In a 9x12 casserole dish or baking pan, spread 1/2 cup of sauce on the bottom and place your 1st layer of the zucchini sheets to cover. Spread some of the ricotta cheese mixture, then top with some of the mozzarella cheese and repeat the process until all your ingredients are used up.
    With your last layer, top with the remaining zucchini and sauce.
    Cover with foil and bake 30 minutes.
    Uncover the foil and bake 20 minutes (this will dry up the sauce a bit) then place the remaining 1 cup mozzarella and bake until melted, approx. 10 minutes.
    Let cool for approximately 5-10 minutes before serving