Level: Easy
Time: 30 minutes for prep & 30 minutes to cook
It’s time for a garden update! Holy cow, either I severely underestimated my gardening abilities, or I chose the hardest veggies to kill, because the garden is thriving and I have been able to make several dinners using the produce. It is incredibly rewarding to watch a garden grow when it seems like new veggies pop up every night. (I mean, we're living in an instant gratification kind of world, right? 😉)
Now I certainly did not become Barefoot Contessa overnight, so to be completely transparent, the “several dinners” have all been a variation of the exact same dish… Zucchini (Calabacita Squash) Lasagna! It is incredibly easy, guilt-free, and versatile. Adding ground turkey or chicken sausage made the dish much more filling, and you can sneak in any vegetables that your kids refuse to eat without them ever knowing.
INGREDIENTS
Not necessary, but super useful tools:
Mandolin (substitute this with a good ol' fashioned knife)
Immersion Blender (substitute this with any blending machine)
Filling:
Cooking Oil
(4) cloves of Garlic
(1) Onion
(3) Carrots
(2) handfuls of Spinach
(1) 15 oz. container of Ricotta Cheese
Lasagna:
(2) Zucchini (or squash of some sort - just know that whenever I mention zucchini in the recipe, it refers to any type of squash you choose to use.)
Salt
(½) jar of Pasta Sauce
(1) cup of Shredded Mozzarella Cheese
INSTRUCTIONS
Step 1: Prep your zucchini.
Very carefully use the mandolin to slice zucchini into thin strips. I set mine to the largest setting, which is still quite thin.
Lay them out and lightly coat in salt to help draw the moisture out. Take it from me, you do not want to skip this small step! Set your zucchini aside for at least 15 minutes and let it do its thing.
Step 2: Chop your veggies.
Chop your garlic, onion, carrots, ...and whatever other veggies you want to sneak into your lasagna!
Step 3: Cook your veggies.
Add some cooking oil (I used olive oil) to a pan, and start by adding your garlic and cooking at medium heat. After a few minutes, add in your other veggies and occasionally stir. Once your onions are almost completely translucent, add in a generous handful or 2 of spinach and cover.
Step 4: Preheat your oven.
Preheat your oven to 350 degrees.
Step 5: Make your filling.
Remove the sautéed veggies from heat and place in a bowl, then add your ricotta cheese. Now it's time to get out that nifty immersion blender. Blend all of these ingredients together until you reach your desired consistency. I prefer mine to have a hearty, thick consistency, to add a little texture to the dish.
Step 6: Back to the zucchini!
You will notice that your zucchini is “sweating”; use a paper towel to dab off the excess moisture on each slice.
Step 7: Layer your lasagna and cook.
Get the kids involved and start layering your lasagna! Start with a very small layer of pasta sauce on the bottom of your dish, layer with zucchini “noodles”, then add a layer of your filling, and repeat! Once your ingredients are gone or you reach the top of your dish, top with some shredded mozzarella, and pop in the oven for 30 minutes.
Step 8: Eat your creation. (Always the best step! 😊)
Remove the lasagna from the oven, let cool slightly, and enjoy your guilt-free dinner!
Bonus Step: Enjoy the leftovers.
This dish is just as delicious re-heated the next day, as it is the first time around, so don't be afraid to make a big, family-size portion so that you have some to save for lunch the next day.
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