Ingredients: |
Ingredients: Sauce:
3 tablespoons EVOO
1 tablespoon butter
1 large onion, finely chopped
1 large carrot, finely chopped
2 celery stalks, finely chopped
10 cloves of garlic (yes, TEN)
1 fat rosemary sprig
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon red pepper flakes
3/4 pound ground pork
3/4 ground beef
1 cup red wine
1 cup milk
3 cups chicken broth
1 can of diced tomatoes
2 cups of shredded basil leaves
Noodles:
6 large zucchini, trimmed and sliced long wise into 1/4 inch thick strips
2 teaspoons salt
2 tablespoons EVOO
Filling:
1 container whole milk ricotta cheese
1 3/4 cups shredded whole milk mozzarella cheese
1 3/4 cups finely shredded parmigiano-reggiano cheese
1 large egg
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 1/2 cups shredded basil leaves
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Directions: |
Directions:Sauce:
In a soup pot, heat oil and butter over medium heat
Add onion, carrot, celery, salt and pepper. Stiring until softened but not browned (12-13 minutes)
Add garlic, oregano, rosemary and thyme. Cook an additional 2 minutes
Add pork and beef, breaking the meat up until no longer pink (6 minutes)
Add the wine, and cook until liquid begins evaporating
Add milk, broth,tomatoes and basil and bring to boil
Once boiling, lower heat to simmer and leave until sauce thickens and reduces (1 hour)
Noodles:
Preheat oven to 425 degrees
Arrange zucchini in a single layer on two baking sheets and sprinkle one side with 1 tsp of salt.
Flip zucchini and repeat step
Let water come out of the zuchini for 30 minutes, pour off water and then pat dry
Brush zucchini with oil and roast until it looses half of it's thickness and some of the piece begin to brown (25 minutes)
Filling:
In a large bowl: combine ricotta, 1 cup of mozzarella, 1 cup of parm, egg, salt, red pepper flakes, black pepper and 1/2 cup of basil
Build your Lasagna:
Preheat oven to 350 degrees
Spread 1 cup of sauce on 9 x13 pan
Arrange one layer of zucchini on top of the sauce, then add another layer of sauce to the top of the "noodle"
Dot with a cup of the cheese, and sprinkle with the basil, parm, and mozz
Repeat this layering process until tray is full
Top lasagna with last layer of cheese filling, dolloping it all over the top
Bake for 40-45 minutes |
This recipe for Zucchini Lasagna Bolognese is from