Zucchini Lasagna

from http://www.wellfedhomestead.com  ~

Notes from Kelly:    “this dish is not difficult, but somewhat labor intensive. I did it with a regular vegetable peeler using thinner zucchini, but with larger ones you would need a mandolin…or a really steady hand and a sharp knife! 😉  I recommend doing the large quantity and freezing if possible.  I would also “sweat” (put in a colander over a bowl and toss with some kosher salt to get out excess moisture for about 1-2 hours) the zucchini next time as it did produce a lot of fluid in the dish”

  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 TB butter
  • 1 lb ground beef
  • 1 lb Italian sausage
  • 2 TB dried oregano
  • 1/2 c fresh basil, chopped
  • 1/2 tsp cayenne pepper
  • salt and pepper
  • 1 14.5 oz can diced tomatoes, drained
  • 1 6 oz can tomato paste
  • 5 medium zucchinis
  • 3 c raw white cheddar cheese, shredded


Preheat the oven to 350 degrees. Use a vegetable peeler or mandolin to slice the zucchinis into long strips and set aside. In a large pot, saute the onions and garlic in butter for about 3 minutes. Add the beef and Italian sausage and cook until browned and fully done. Add in the oregano, basil, cayenne, salt, pepper, tomatoes and tomato paste. In a 9×13 pan, layer the zucchini, meat mixture and cheese, and then repeat. Cover the pan with foil and bake for about 45 minutes.

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