Zucchini Lasagna Recipe

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 recently have some time, I was looking on the web the other day. Trying to get fresh, exciting thoughts, inspirational recipes that I have never tried before, to treat my loved ones with. Looking for quite some time yet couldn’t discover too many interesting things. Right before I wanted to give up on it, I found this tempting and easy treat by chance. It looked so tempting

on its pic, it called for quick action.

It absolutely was easy to imagine the way it is created, its taste and how much boyfriend will want it. Actually, it is quite easy to impress the man in terms of puddings. Anyhow, I went to the page: Suncakemom and followed the comprehensive instuctions which were accompanied by superb snap shots of the method. It really makes life much easier. I can imagine that it’s a slight effort to shoot photos in the midst of cooking in the kitchen as you may typically have gross hands thus i highly appreciate the time and energy she placed in to make this post .

Having said that I’m encouraged to present my own, personal recipe in a similar way. Thanks for the thought.

I had been fine tuning the main mixture create it for the taste of my loved ones. Need to say it turned out a terrific success. They prized the flavour, the consistency and loved having a delicacy such as this during a hectic workweek. They basically wanted lots more, many more. Hence the next time I’m not going to make the same mistake. I’m gonna twin the amount .

You can find the original Zucchini Lasagna Recipe and more at SunCakeMom


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.


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.

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