Zucchini Lasagna with Homemade Meat Sauce

 

*I like to make the sauce and ricotta cheese the day before assembling the lasagna so the flavors can develop.

 

Meat Sauce

 

Ingredients

 

1lb Italian sausage

1lb ground beef

2 green bell peppers diced

1 medium yellow onion

4 garlic cloves minced

1 package mushrooms chopped

4 16oz cans tomato sauce

1 can tomato paste

2 can crushed or diced tomatoes

1 tsp dried basil

½  tsp garlic powder

1 tsp dried oregano

½ tsp onion powder

salt and pepper to taste

 

Instructions

 

1. In a large sauce pan heat 2 tbs olive oil, garlic, and onions cook until onions are soft. Add mushrooms and green peppers and cook 5-6 minutes. Add tomato sauce, paste and diced tomatoes and seasonings. Turn down heat to low and simmer for 30minutes- 4 hours. Stirring occasionally to avid burning.

 

2. In another pan brown sausage and ground beef until cooked browned and no longer pink.  Add  meat directly to the sauce.

Cashew Ricotta cheese with mushrooms, onions and spinach

 

Ingredients

 

2 cups whole raw cashews

¼ cup almond milk

2 garlic cloves minced

1 Tbs apple cider vinegar

4 Tbs olive oil

1 package mushrooms chopped

½ yellow onion chopped

2 cups spinach chopped

 

Instructions

 

1.     Soak cashews in enough water to cover cashews under about an inch of water. Soak for at least two hours- overnight.

2.      Drain cashews and place in blender or food processor with olive oil, almond milk, vinegar and garlic and blend until creamy. Store in the fridge for at least 1 hour but up to 24 hours to stiffen the mixture.

3.     Heat 1 tbs olive oil in a sautee pan over medium heat, Sautee mushrooms and onions until onions are transparent. Add mushroom and onions to the “ricotta” cheese.  Chop 2 cups of spinach and add to “cheese” mixture.

 

Assembling the lasagna:

 

Peel and slice 6 zucchinis length wise.( a mandolin is a great tool to use for slicing the zucchini ) Place zucchini on a layer of paper towels and lightly salt and cover with another layer of towels. This releases the extra water within the vegetable so during the baking process it doesn’t get watery. Let the zucchini sit until towels are soaked.

Start with a thin layer of sauce then place zucchini, cheese mixture and repeat until pan is full. Bake at 350 degrees for 1 ½ hours until or lasagna is bubbling.