Dinner last night was Zucchini Lasagna. Basically the same as my regular lasagna with the substitution of zucchini for the pasta. I think I liked this version even more than the traditional. I don’t like leftovers but this was so good we had it again for dinner tonight.
Home Cookin Chapter: Recipes From Thibeault’s Table
2 pounds ground pork
1 onion chopped
1 stalk celery chopped
2 to 3 cloves garlic
1 to 2 tablespoons basil
1 teaspoon oregano
2 cans tomatoes
1/2 cup cream
1 pint ricotta
1/2 cup fresh grated Parmesan cheese
1 egg mixed together.
2 cups shredded mozzarella
2 to 4 medium size zucchini sliced lengthwise or into thin rounds
Note: Salt the slices to draw out the moisture. Pat dry before using.
Bechamel Sauce (seasoned with a garlic clove and fresh grated Parmesan)
Saute onions and celery in olive oil. When tender add the garlic and the ground pork. Cook until meat starts to brown and is no longer pink. Add the salt, pepper, basil, oregano and parsley. Add the cream and simmer until evaporated. Add the tomatoes and simmer for at least one hour.
Spoon meat sauce into the bottom of a deep casserole. Place layer of zucchini over sauce. Top with 1/3 or 1/2 of the ricotta mixture (depending on whether you are making two or three
layers). Sprinkle with mozzarella. Top with more meat sauce and another layer of zucchini. Repeat. Finish with a layer of the meat sauce and then top with the bechamel. Bake in a 375°F oven for 45 to 60 minutes. Cover the top with foil if the lasagna starts to brown to much.