Nightshade and Zucchini Lasagna
- Ready In:
- 1hr 15mins
- Ingredients:
- 20
- Serves:
-
8
ingredients
-
Sauce
- 29.58 ml olive oil
- 2-3 garlic cloves, minced
- 1 large sweet onion, chopped
- 226.79 g lean ground beef
- 14.79 ml dried greek oregano
- 14.79 ml fresh Italian parsley
- 4.92 ml salt
- 1 fresh tomato, diced
- 157.80 ml tomato paste
- 4.92 ml balsamic vinegar
- 473.18 ml water
- 1 egg, beaten
-
Veggie layer
- 1 large eggplant, vertically sliced
- 1-2 medium zucchini, vertically sliced
- olive oil, to fry
-
Ricotta layer
- 236.59 ml whole milk ricotta cheese
- 14.79 ml fresh Italian parsley
- 1 egg, beaten
- 113.39 g shredded parmesan cheese
-
Topping
- 170.09 g fresh mozzarella cheese
directions
- Preheat oven to 350 degrees.
- Heat the olive oil and cook the garlic just until the oil is flavored.
- Add the onions and cook till translucent.
- Add the ground beef and cook till just brown.
- Then add the oregano, parsley, salt, diced tomato, tomato paste, vinegar, and cook for approximately 3 minutes till heated through.
- Add the 2 cups of water and allow the sauce to simmer and thicken, stirring occasionally, while preparing the ricotta and veggie layers.
- To prepare the ricotta layer thoroughly mix together the ricotta, parsley, egg, and parmesan and set aside.
- Fry the slices of eggplant and zuchinni in olive oil till soft. Drain on paper towel if necessary.
- The tomato sauce should have thickened by now. Mix a tsp of the tomato sauce into the beaten egg to temper it, then mix the egg back into the sauce.
- Assemble the lasagna starting with a layer of sauce, then veggies, then ricotta mixture, and repeat. Finish with the mozzarella.
- Bake in the oven till top is a bit brown and bubbly, approximately 30-45 minutes. Allow to cool at least 10 minutes before serving.
- As with all lasagna, this will be better after refrigeration and re-heating.
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