Zucchini Lasagna with Beef and Sausage Ragu
Zucchini Lasagna with Beef and Sausage Ragu
Just like my traditional lasagna, this one is layered with my rich beef and sausage ragù and a creamy homemade béchamel. The zucchini may be replacing the pasta, but we’re definitely not skimping on flavor or cheese!
Ingredients
- 4 medium zucchini, cut into 30 slices lengthwise, 1/4" thick each
- 1 recipe of my Beef and Sausage Ragu
- 1 recipe of my Bechamel Sauce
- 16 oz of shredded mozzarella
- 8 oz grated Parmesan cheese
Instructions
- Roast the zucchini slices at 400 for 10 minutes, then blot any remaining excess moisture on paper towels.
- Spray a large lasagna pan with non-stick spray. Then layer as follows, spreading each layer evenly.
- Start with 2 cups of Ragu on the bottom of the pan.
- 1 layer of zucchini slices
- 1/3 of the Bechamel sauce
- 1/3 of the shredded mozzarella
- 1/3 of the grated Parmesan
- Repeat layers two more times, ending with a layer of Bechamel, mozzarella and Parmesan.
- Bake at 375 for 45-60 minutes depending on your oven and if you bake right after you assemble it. I like to make my lasagnas ahead of time and put them in the fridge. I will take them out of the fridge about 30 minutes before I plan to bake it.
- When done remove from the oven and let it sit for 30 minutes.
- Slice, serve and enjoy!