Zucchini, Tomato, and Lamb Lasagna
Using zucchini instead of lasagna noodles helps lighten the dish -- and also makes it gluten-free.
- Total Time:
- Servings: 6
Source: Everyday Food, October 2011
- 2 teaspoons extra-virgin olive oil, plus more for baking sheets
- 5 medium zucchini, cut lengthwise into 1/4-inch slices
- Coarse salt and ground pepper
- 1 yellow onion, diced small
- 2 garlic cloves
- 1 1/4 pounds ground lamb or beef
- 1 tablespoon tomato paste
- 2 large tomatoes, diced large
- 1/4 cup fresh oregano leaves
- 10 ounces part-skim ricotta (1 cup)
- 1/2 ounce Parmesan, grated (2 tablespoons)
Preheat oven to 425 degrees. Brush two rimmed baking sheets with oil. Divide zucchini between sheets; arrange in a single layer, turning once to coat. Season with salt and pepper; roast until softened, 15 minutes.
Meanwhile, in a large skillet, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add lamb and cook, breaking up meat with a spoon, until browned, 6 minutes. With a slotted spoon, transfer lamb to paper towels to drain and pour off fat from skillet. Return lamb to skillet; add tomato paste, tomatoes, and oregano. Stir to combine. Cook until tomato liquid is almost evaporated, 10 minutes. Season with salt and pepper.
Reduce oven to 400 degrees. Spoon half the lamb mixture into an 8-inch square baking dish. Top with half the zucchini slices, overlapping to fit. Repeat layering with remaining lamb mixture and zucchini. Spread ricotta over top; sprinkle with Parmesan. Bake until sauce is bubbling and cheese is browned in spots, 20 to 30 minutes. Let cool 10 minutes before serving.