Therapeutic Lasagna

This whole move back to NYC has been quite the process and a tad more challenging than I had planned. "DUH Lauren, you've moved back across an ocean after 4+ years from one of the most amiable and livable cities to one of the toughest and largest (see: isolated) cities in the world*," you must be thinking. Well guess what dear reader? When the going gets tough, Lauren gets a'cookin'! 

*Yes, New York is astoundingly amazing too.

So one sunny Saturday, instead of wallowing the day away, I perused Pinterest for some cookinspiration and made my comfort food selection: Zucchini Lasagna. Then I gathered my eco-friendly bags, wrote a very large shopping list and hopped on the 4 to the Boerum Hill Trader Joe's. As this was my first venture into actually employing a Pinterest recipe, I was skeptical. I was more determined, however, to beat my Gotham blues and make a masterpiece of taste!

The recipe detailed below originates from the SkinnyTaste.com website by way of RecipeByPhoto.com

I would definitely recommend grilling or broiling your zucchini slices prior to layering. If grilling, do til charred and if broiling, go for about 10-15 minutes on each side. You can prep everything else while broiling.

My lovely friendmate (friend + roomie!) attested that it was a success (because I am biased to my own cooking of course!) and even better this was dinner for a week! I don't think I'll ever make lasagna again with pasta as it really turned out delicious. Try it out for yourself and let me know how it works! At the very least, the cooking can serve as cheap and delicious therapy for whatever ails you :-)

Broiling the Zukes: Essential!

Ingredients: 

• 1 lb lean beef
• 3 cloves garlic
• 1/2 onion
• 1 tsp olive oil
• salt and pepper
• 28 oz can crushed tomatoes
• 2 tbsp chopped fresh basil
• 3 medium zucchini, sliced 1/8" thick
• 15 oz ricotta (skim or full)
• 16 oz part-skin mozzarella cheese, shredded
• 1/4 cup Parmesan 
• 1 large egg

I added mushrooms to jazz up the meat!

Directions:

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.

Preheat oven to 350°.

Ricotta bellisima!

In a medium bowl mix ricotta cheese, Parmesan cheese and egg. Stir well.

In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving. 

Layering

Time for the oven oh yes!