Should we dare to try something new or our pride is too strong to let us conquer the unknown? Zucchini lasagna is as tasty as the known!
As I most recently have a little time, I was surfing on the internet the other day. On the lookout for fresh, exciting thoughts, inspiring recipes that I have never tasted before, to amaze my loved ones with. Searching for quite some time but could not discover too many interesting things. Just before I wanted to give up on it, I stumbled on this delightful and simple dessert simply by chance. It seemed so yummy on its photo, that called for rapid action.
It had been not so difficult to imagine the way it is made, how it tastes and just how much boyfriend will want it. Mind you, it is extremely simple to impress him when it comes to desserts. Anyway, I got into the website: Suncakemom and simply followed the detailed instuctions which were combined with impressive pictures of the task. It just makes life much easier. I could imagine that it’s a bit of a hassle to shoot pics in the middle of cooking in the kitchen as you usually have gross hands and so i sincerely appreciate the commitment she devote to build this post and recipe conveniently followed.
With that said I am encouraged to present my own, personal recipe similarly. Appreciate your the concept.
I had been fine tuning the main recipe to make it for the taste of my loved ones. Need to tell you it turned out a terrific success. They prized the flavour, the structure and loved getting a delicacy like this in the middle of a busy workweek. They ultimately demanded lots more, many more. So the next occasion I’m not going to make the same mistake. I’m likely to twin the amount .
Many Thanks to SunCakeMom for the toothsome Zucchini Lasagna.
Preparation
Slice the zucchinis.
Sprinkle a teaspoon of salt on them then let them sit for at least half an hour.
Cut the Bacon, pancetta or any other type of pork fat that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done.
Place them into a frying pan and preferably on low to medium heat, render the fat out.
Add onion, carrot and celery then saute with the bacon on high heat for about 5 minutes until the onion gets a slight translucent/glassy look.
Add the ground meat. Mix it well with the vegetables then cook it for 10-15 minutes while stirring it often until all the bigger chunks are falling into smaller pieces. At this point the beef should lose all its pinkness and it’s browned properly.
Add the water or wine, tomatoes, salt, black pepper and milk. Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally.
For more detailed instructions for the filling, check out how to make Bolognese sauce a.k.a Ragu. If our patience is wearing thin then use pureed tomato and cook it only for about 30 minutes before getting it ready for layering.
Mix finely cut oregano, basil or herbs of choice with the ricotta cheese in a bowl.
Slice the mozzarella up.
Assembly
Remove the water from the zucchini and optionally tap them dry too.
Spread some sauce on the bottom of a casserole dish.
Place the first layer of zucchini on the sauce.
Spread some ricotta cheese on the zucchini slices evenly. We will need the cheese for 3-4 layers depending on the size of the dish. Place the mozzarella slices on top of the ricotta cheese.
Ladle tomato sauce on top and spread it evenly out.
Continue with the layers until the top of the casserole dish has been reached. The top should only have cheese.
Place it in a 390°F / 200°C oven until the top of the cheese gets a golden brown color for about 30 minutes. Let it cool and settle the flavors before serving.