Should we dare to try something new or our pride is too strong to let us conquer the unknown? Zucchini lasagna is as tasty as the known!
As I lately have a little time, I was searching on the web a few days ago. In need of new, exciting ideas, inspirational dishes that I’ve never tested before, to astonish my loved ones with. Searching for a long time yet could not discover any interesting things. Just before I wanted to give up on it, I found this fabulous and easy dessert simply by accident at Suncakemom. The dessert looked so mouth-watering on its photo, that required fast action.
It had been not so difficult to imagine just how it’s made, how it tastes and how much my hubby might love it. Mind you, it is quite easy to impress the guy in terms of cakes. Anyways, I went to the webpage and simply followed the simple instuctions that had been coupled with nice images of the process. It really makes life quite easy. I can imagine that it is a bit of a inconvenience to shoot photos in the midst of cooking in the kitchen as you typically have gross hands and so i sincerely appreciate the commitment she devote to build this blogpost .
Having said that I am encouraged presenting my own, personal formulas in the same way. Thanks for the idea.
I had been tweaking the original mixture create it for the taste of my family. Need to tell you it had been an incredible outcome. They loved the flavor, the consistency and enjoyed getting a delicacy like this in the middle of a busy workweek. They quite simply asked for more, more and more. Hence next time I am not going to make the same mistake. I’m gonna twin the quantity .
This is based on the Zucchini Lasagna Recipe from SunCakeMom
Preparation
Slice the zucchinis.
Sprinkle a teaspoon of salt on them then let them sit for at least half an hour.
Cut the Bacon, pancetta or any other type of pork fat that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done.
Place them into a frying pan and preferably on low to medium heat, render the fat out.
Add onion, carrot and celery then saute with the bacon on high heat for about 5 minutes until the onion gets a slight translucent/glassy look.
Add the ground meat. Mix it well with the vegetables then cook it for 10-15 minutes while stirring it often until all the bigger chunks are falling into smaller pieces. At this point the beef should lose all its pinkness and it’s browned properly.
Add the water or wine, tomatoes, salt, black pepper and milk. Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally.
For more detailed instructions for the filling, check out how to make Bolognese sauce a.k.a Ragu. If our patience is wearing thin then use pureed tomato and cook it only for about 30 minutes before getting it ready for layering.
Mix finely cut oregano, basil or herbs of choice with the ricotta cheese in a bowl.
Slice the mozzarella up.
Assembly
Remove the water from the zucchini and optionally tap them dry too.
Spread some sauce on the bottom of a casserole dish.
Place the first layer of zucchini on the sauce.
Spread some ricotta cheese on the zucchini slices evenly. We will need the cheese for 3-4 layers depending on the size of the dish. Place the mozzarella slices on top of the ricotta cheese.
Ladle tomato sauce on top and spread it evenly out.
Continue with the layers until the top of the casserole dish has been reached. The top should only have cheese.
Place it in a 390°F / 200°C oven until the top of the cheese gets a golden brown color for about 30 minutes. Let it cool and settle the flavors before serving.
