I love lasagna, but my biggest issue is that it’s so heavy. You’ve got your meat sauce, your cheesy layer, pasta, and even more cheese.

Sometimes, it can be too much.

So enter my other love, zucchini. By swapping out the pasta for sliced zucchini, you not only eliminate some of the heaviness, but you also add in some veggies. It’s a win-win

Ingredients:

4 Tbsp evoo

2lbs ground beef

1 lb ground italian sausage, either loosely ground, or removed from casings

1 onion, peeled and chopped

3 garlic cloves, minced

3 heaping Tbsp tomato paste

1 1/2 Tbsp fresh basil, chopped

1 1/2 Tbsp fresh thyme, stems discarded

2 Tbsp fresh oregano, stems discarded, chopped

28 oz canned whole tomatoes

26 oz strained tomatoes

1 cup chicken stock

1 tsp salt, plus 1 - 2 additional tsp after tasting

1/2 tsp white pepper

2 Tbsp white balsamic vinegar

2 - 3 zucchinis, enough to form a 3 layers in a 9 x 11 pan, ends removed, and skin removed from two opposite lengths, then sliced lengthwise into thin strips, leaving skin only on the edges to help strips hold their shape

salt for zucchini to remove moisture

3 cups ricotta cheese

2 eggs

1 tsp salt

3/4 cup grated parmesan cheese

1 tsp onion powder

1 tsp granulated garlic

5 cups shredded mozarella

Directions:

To make the meat sauce, bring evoo to a shimmer over medium heat, in a large dutch oven.

Add onions, stirring occasionally until softened. Add garlic, stir to combine.

Add ground meats and 1/2 tsp salt, using a spatula to break up and combine. Brown.

When meat has browned add in tomato past, fresh herbs, pepper, and an additional 1/2 tsp salt.

Cook for 5 minutes to develop flavor. Add whole tomatoes, breaking them up with scissors, or your hands, strained tomatoes, chicken stock and balsamic. Combine.

Bring to a boil.

Reduce to simmer. Let simmer for an hour. Taste for additional salt needs, adding 1/2 tsp at a time.

After preparing zucchini strips, salt on both sides and layer between paper towels in a large tray, to collect excess moisture.

Let sit for one hour.

Rinse, salt, and pat dry.

To prepare cheese layer, combine ricotta, eggs, 1 tsp salt, parmesan, onion powder, and granulated garlic. Use a fork until thoroughly combined.

Preheat oven to 400.

To assemble lasagna, first ladle a spoonful of the meat sauce, without meat, into the bottom of a 9 x 11 pan, making sure to barely cover the bottom.

Then place a layer of zucchini, followed by a layer of meat sauce. Cover meat sauce with a layer of shredded mozzarella. Place a second layer of zucchini, and cover it with the ricotta mixture. Place a third and final layer of zucchini over the ricotta, and top with meat sauce, and a final layer of shredded mozzarella.

Bake in oven for 30 - 45 minutes, until bubbly, and cheese starts to turn golden.