I came home with a huge bag of tomatoes from my sister's garden last week and my mom then dropped off another huge bag of them at my house. I also scored a couple of free over-sized zucchini. I made this amazing Tyler Florence tomato soup recipe (you can get it on food network) and with the rest of the fresh homegrown goodies we are going to have Xaver's famous Zucchini Lasagna tonight.
The first time Xaver made this, we finished off the whole 9×12 Pyrex of it in one sitting. Good Lord we sound like total pigs! I forgive us because it is mostly vegetables with a tad of meat and a bit of cheese. We can be excused for that, right?
So here is how it is made:
- 2-3 large Zucchini
- 2 cloves garlic
- 1 medium onion, diced
- 15-20 Basil leaves, fresh, chopped
- 1 lb Italian sausage or ground beef
- 4 oz of grated Mozzarella Cheese
- 4 Tablespoons of grated Parmesan Cheese
- 6-8 fresh tomatoes, sliced
- 8-12 oz Pasta Sauce (canned or fresh)
- Salt and Pepper to taste
Brown the Italian sausage or ground beef adding garlic and onions to it. Drain and set aside. Use a Mandolin to thinly slice zucchini. Blanche the Zucchini slices, drain and pat dry with a towel. Layer the slices in a 9×12 pan as if they were lasagna noodles. Cover with a layer of sauce (home made or store bought) and chopped basil. Then add a layer of sliced tomatoes. Then sprinkle with crumbled Italian sausage or ground beef. Repeat to fill the pan. Sprinkle shredded Mozzarella and Parmesan cheese over the top. Bake at 350 degrees for one hour or until the cheese and sauce is bubbling.
Mmmm, it is so yummy! And, most vegetables! Now, off to work on crafty things…have a wonderful day!