We call this "Two-Way Lasagna" because it's a hybrid of zucchini lasagna and one with good old fashioned noodles. Basically it's just an excuse to load up on veggies while still getting that cheesy, golden brown, carby comfort food fix. Feel free to make this using all zucchini, or all noodles, and just increase those ingredients accordingly. It's Lasagna people. There is no wrong answer here. Everyone's a winner in the game of pasta.
Servings: 6-8
Time: 1 hour 30 minutes (including cooking time)
Cooking level: Beginner
Ingredients:
1 lb ground beef
10 oz baby portobello mushrooms, sliced
1 medium onion, chopped
3 gloves garlic, minced
2 large handfuls baby spinach
1 medium zucchini
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 1/4 cup freshly shredded mozzarella cheese, divided
1 egg, beaten (room temperature)
8-10 lasagna noodles
2 cups Marinara sauce, divided
1/4 cup chopped parsley
1/4 tsp onion powder
1/4 tsp garlic powder
Red pepper flakes
Olive oil
S&P
Recipe:
1. Preheat oven to 450°, line a baking sheet with parchment paper, grease a 9x13 baking dish, and bring a large pot of water to a boil. Pour 1/4 cup of Marinara sauce into the bottom of the baking dish and spread evenly.
2. In a small bowl, combine ricotta, 1/4 cup Parmesan, 1/4 cup mozzarella, and egg. Season with S&P and set aside.
3. Heat a large saute pan over medium-high heat and add 1 TBS butter and 1 TBS olive oil. Saute sliced mushrooms until they've released all their liquid and are golden brown and tender, 10 minutes. Remove to a plate and set aside.
4. While mushrooms are cooking, use a mandolin to slice zucchini lengthwise into 1/4" thick ribbons. If you don't have a mandolin, cut a skinny strip off the long side of the zucchini to give yourself a flat edge, and carefully slice into 1/4" ribbons with the flat edge on the cutting board.
5. Lay zucchini ribbons in a single layer on baking sheet and lightly drizzle with olive oil. Sprinkle with salt and bake in hot oven for 10 minutes, turning once. Pat dry with paper towels and set aside.
6. Return the pan used to cook mushrooms to medium heat and add a generous swirl of olive oil. Saute onions until translucent and just starting to brown, 10 minutes. Add garlic and cook for 1 minute. Add ground beef and cook until no pink remains, breaking up with a spoon. Season with garlic powder, onion powder, red pepper flakes, and S&P. Drain fat if necessary.
7. While ground beef is cooking, add lasagna noodles to boiling water and cook until pliable and tender, about 8 minutes. Drain well and set aside to cool.
8. Add 1 1/2 cups sauce and 1/4 cup water to the meat mixture and bring to a low simmer. Add spinach and cook until wilted, 5-7 minutes, stirring occasionally.
9. Remove from heat and let cool for 10 minutes.
10. Now it's time to build this beauty! Layer as follows:
- 3-4 lasagna noodles, lengthwise, overlapping slightly
- Half of ricotta mixture
- 1/4 cup mozzarella
- Half of the mushrooms
- 1/3 of meat sauce
- All zucchini ribbons, opposite direction of lasagna noodles, overlapping slightly
- Remaining ricotta mixture
- 1/4 cup mozzarella
- Remaining mushrooms
- 1/3 of meat sauce
- Remaining lasagna noodles, lengthwise, overlapping slightly
- Remaining meat sauce
- Remaining mozzarella
11. Put the baking dish on a sheet pan to help with transport into the oven and cover with a piece of parchment paper. Bake at 450°, covered, for 15-20 minutes. Uncover and bake for additional 10-15 minutes. Keep an eye on the top to make sure it doesn't burn.
12. Sprinkle with parsley and more Parmesan and let sit for 10 minutes before serving.