What I love the most about this zucchini and ricotta lasagna is that you can play with this recipe and create super yummy variations.
Sometimes I skip the ricotta and use mozzarella; sometimes I just use tomato sauce (without beef) to make a vegetarian version.
As the saying goes: the sky is the limit. 🙂
Also, this is usually my weekend special dish.
I don’t know why but lasagna always sounds to me as a perfect Sunday lunch option. 😆
And in case you are thinking “but I’ve had zucchini lasagna before, it’s always soggy and full of water!”, stop thinking and read my recipe!
I will show you how to prepare it the right way; soggy zucchini lasagna never again!
3 medium zucchinis, sliced
500 grams of minced beef
½ medium onion, chopped
1 tablespoon of minced garlic
2 cups of tomato sauce
Salt and black pepper to taste
1 cup of ricotta cheese
¼ cup of parmesan cheese, grated
First, place your zucchini slices in a food container and sprinkle some salt over them making sure all the slices are coated with salt.
Be careful to not salt them too much. Let them rest for 30 minutes. ⏰
This will make the zucchinis release all their water, resulting in a non-soggy lasagne. 🙂 #nowyouknow
Meanwhile, add minced beef in a frying pan and cook it for 10 minutes. Then add, onions and garlic, and cook for more 5 minutes.
Next, add the tomato sauce, season with salt and black pepper, and let it simmer for another 5 minutes. Reserve.
Now, let’s assemble this beauty!
Start by creating a layer of beef and tomato sauce, then add a layer of zucchini, and finally a layer of ricotta cheese.
Repeat it until you get a final layer of ricotta cheese. Finish with a layer of grated parmesan cheese.
Bake it for 40 minutes at 180C (356F). ⏰
It’s DONE! 🎉
Let it rest for 10 minutes before serving.
Did you know? Zucchini (or courgette, for the British) is a well-known green vegetable … but it can also happen to be golden-yellow! A variety produced in the Netherlands has a distinctive colour and it is appropriately called golden zucchini. 🙂
Another cauliflower dish on the blog! I bet you couldn’t have guessed this veggie was so versatile, could you?
This Creamy Cauliflower with cheese is a great side dish for your lunch or dinner. We love to have it with a beautiful steak and some fresh salad.
You can also make a huge batch to have leftovers for the week, saving you some precious cooking time when you need the most.
I feel this is much better the next day by the way, with all that gooey cheesiness happening. 🙂
½ head of cauliflower, cut into small florets
1 tablespoon of minced garlic
2 tablespoons of capers
3 tablespoons of olive oil
1 teaspoons of salt
Black pepper to taste
1 cup of ricotta
½ cup of mozzarella cheese, shredded
2 tablespoons of fresh parsley, chopped
Place in a baking dish the cauliflower florets, garlic, capers, olive oil, salt and black pepper. Mix well.
Roast them, tossing occasionally, at 180C for about 20 minutes or until the cauliflower is tender, but not browned.
Then, add in the ricotta, mozzarella and parsley, mixing well.
Bring it back to the oven and bake until the surface is finally golden and brown. Approximately 30 minutes.