Monday, July 13, 2009

Love and Marriage and Zucchini Lasagna

I can't get that song from Married with Children out of my head. Love and marriage, love and marriage. Go together like a horse and carriage. Ackkkk! O.k. maybe if I share a receipe I can stop thinking about the wedding that I "worked" at this weekend and stop singing that damb song!

My friend Julie has been waiting patiently for a receipe from me so I figured I've made her wait long enough and did something special just for her!

How about some Zucchini Lasagna my friends. Pasta free. I know I know. You gotta love the pasta but this is really the best low carb recipe I've come up with and you would NEVER know there wasn't any Lasagna noodles in it. It is FAB!

O.k. Jewels I hope you have a pen handy. This ones for you!

Laurel's Amazing (yes amazing) Zucchini Lasagna:

What you'll need:

2 or 3 medium zucchini
1/2 lb ground beef
1/2 lb Italian sausage
1 small onion chopped
1 can chopped tomatoes
1 garlic clove, minced
1 tbsp Italian seasoning or mix dried oregano, basil and thyme
1/4 c water
1 egg
3/4 c ricotta cheese
1/2-1 c shredded mozzarella cheese
1 tsp cornstarch (or flour)
Salt and Pepper

Slice zucchini no larger than 1/4 inch wide, in between 1/8 and 1/4 is perfect for our pretend noodles.

In a large skillet on med to med low heat melt a dab of butter and brown zucchini on both sides. Feel free to dash with salt and a bit of pepper.

When zucchini is done, in same skillet cook on med to med high the onions, ground beef and sausage until browned and onions are tender.

In a large pot add tomato paste, chopped tomatoes, garlic, herbs, and water. Add in meat mixture and bring to a boil.

Let this simmer about 10 minutes or until it is reduced to about 2 cups.

While this is coming to a boil and your meat is cooking, in a small bowl beat an egg just slightly
and add in ricotta, 1/4 c shredded cheese (I always use more cheese than this) and cornstarch and mix well.

Sorry Jewels I guess I didn't get a good picture of the layering process. But we all know how to layer a lasagna right?

So.... In a large baking dish (I use a ladle, keeps it from being too messy and you can use the back of it to move the sauce around) scoop out enough sauce to just cover bottom of pan. Top with half of the sliced zucchini and top zucchini with cottage cheese mixture. In that order. Then repeat. Meat, Zucchini, then Cheese.

Bake UNCOVERED at 375 degrees F for 30 minutes.

Check to make sure it doesn't bubble over!

Sprinkle with excess cheese (again I use extra cheese and sometimes at mix in a little shredded Parmesan with the Mozzarella-Yum) and bake about 10-15 minutes longer. I like my cheese on top to be slightly brown.

Now this is important. Lasagna is like a good steak or a beautiful roast. It MUST rest. If you cut it too soon (especially this one because the zucchini has so much water in it) it will fall apart and ooze everywhere. Let it stand at LEAST 10 minutes before serving. I know it's hard. Just ask my husband who understands the principles of this but is like a child latched on to my leg while I drag him out of the kitchen with promises of toys and ice cream if he behaves.

O.k. so I don't have an after picture. I am sure it was because the hubs got home just as that 10 minutes was finishing up (lucky for me it wasn't earlier i.e., toys and ice cream) and he just had to eat because it smelled sooooo good. O.k. I am sure I just HAD to eat too! This is going to be a staple because there is no white flour pasta and extra veggies and from a girl who loves her pasta, I really didn't miss it.

I hope you love it as much as I do. Bon Appetit! or should I say Buon Appetito!
Either way, Enjoy!

Tomorrow I'll show how inspiring the Nester is to me and how I had an Epiphany that I don't have to sew perfectly or paint perfectly or for that matter be perfect at anything. As she says, "It doesn't have to be perfect to be beautiful".
However, my project is perfect (in a no sew, no iron and off the cuff kinda way) and beautiful.


  1. I am printing this recipe out as I write! I will love this...I don't really like pasta, but I love lasagna. Thanks so much!!!

  2. Seriously, this looks and sounds amazing! Thanks for the recipe I just happen to have riccotta in the fridge, gotta get some squash, maybe from the garden.
    Thanks for stopping by and leaving me with your sweet comments~ ~Ahrisha~ ~

  3. Lmao, NO! I have never layered lasagna, I’ve never even made lasagna because I’ve never had a good recipe for it. Can you say “Stouffers”? (ACK – I shame myself)
    Now I have made Egg Plant Parmesan, which I assume is kind of the same, but I can’t WAIT to try this.

    So once again, you have read my mind. First – I prefer pasta w/o the noodles (unless I’m craving Angel Hair Pasta). Don’t get me wrong, pasta taste and feel good, I just tend to over eat any delicious pasta so veggie noodles are better for me, and your right, you don’t miss it..
    I’ve made spaghetti with zucchini noodles instead of pasta noodles and it’s sooo good, I just used a potato peeler to shred it into long thin strips, sautéed it in a little butter and salt, and Viola! I’ve got noodles ;D

    So once again, you’ve nailed my desires right on the head.

    Thank you –Thank you – Thank you! So much for posting this (and for me ::grin::)

    ♥ Jewels

  4. Thank you so much for sharing this recipe. I can't wait to try it out!!!!

  5. Heh Jewels. Voila not Viola (viola is a string instrument like a violin)! You're working on it though. LMAO! You crack me up! At least you didn't say Wa La. Love ya!