4-5 medium zucchini (approx. depends on size)
1 pound sautéed ground chicken, turkey or beef
2 tablespoons extra-virgin olive oil
1 jar of your favourite pasta sauce
3 tablespoons chopped fresh basil & parsley
2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1 cup ricotta cheese
1/4 teaspoon freshly ground black pepper & nutmeg
2 cups grated mozzarella cheese
1/2 cup freshly grated Parmesan cheese (2 ounces)
3-4 hardboiled eggs finely chopped
2 cups mushrooms chopped & pan fried
3 cloves garlic chopped
Preheat the oven to 350°F.
Slice the zucchini lengthwise into thin strips (I used a mandolin) lay out the zucchini and sprinkle with salt to release their water. Let sit at least 10 minutes and pat dry.
In a large skillet sauté ground meat in 1 tablespoon oil, add red pepper flakes, salt and transfer into a bowl ( taste for seasoning)
Pan Fry the sliced mushroom 3-4 minutes in 1 tablespoon of oil, add chopped garlic, sauté 1 more minute and set aside.
Grate the cheeses and set aside
Chop the hard boiled eggs and set aside until assembly
Add the ricotta to a bowl and add chopped herbs, nutmeg, salt & pepper
Now you are ready to layer!
Start with sauce, zucchini, ricotta, mushrooms, chopped egg, parm, mozzarella, zucchini, sauce, ground meat, parm, mozzarella, zucchini…. Repeat the layers twice, alternating the direction of the zucchini. I did a crisscross pattern on the top and added some sauce and cheese
Bake for 40 minutes, until the lasagna is bubbling and the top is brown. Let stand for 10 minutes before serving.
Note: the zucchini will probably release more liquid after it’s baked. Tilt pan and spoon out excess liquid.