I never make lasagna, but I was craving it and planning to make it for weeks.
I bought the ingredients a few times before I actually followed through.
In fact, I was completely repulsed by being in the kitchen for about a month, and did not cook ONE thing!
Shane totally had to fend for himself AND feed the kids. Sorry about that!
I’m not going to lie, this dish was labor intensive, but damn good!!
• 4 zucchini or squash or a mix of both.
(Eggplant if it is in season)
• 1 small onion
• 1 lb grassfed beef
• 1 large can crushed tomatoes with basil (or jar sauce if you prefer)
• 15 ounces ricotta
• 2 cups shredded cheese (I used raw goat milk cheddar)
• 1/4 cup grated parmesan
• 2 eggs
• 2 teaspoons chopped oregano
Preheat oven to 350
Step 1: Thinly slice the veggies and then salt them lightly to draw out the moisture. Allow to sweat until you are ready to use them.
You can use paper towels, but I don’t own any!
Step 2: In a large skillet brown diced onions and beef (I also added left over diced zucchini and squash that did not quite make it into noodles). Add can crushed tomatoes. Season lightly. Remember, there will be salt left on the veggies and in the cheese, so be careful!
Step 3: In large bowl, stir together ricotta cheese, 1-1/2 cups shredded cheese, Parmesan cheese, eggs, and oregano.
Basil, salt and pepper can be added to taste if you want.
Step 4: Starting with Meat sauce on the bottom, layer your lasagna in a 9×13 baking dish.Top with left over shredded cheese.
Step 5: Cover with foil and Bake for 45 minutes. Remove foil and broil the cheese for about 5 minutes until lightly browned.
Let cool before cutting.
And a few of the yummy ingredients!