Beef Lasagna with Zucchini Noodles
INGREDIENTS:
2-3 medium zucchinis, sliced into long, thin sliced
Sea salt & pepper
1 lb ground beef
1 jar of no-sugar marinara sauce (about 600ml)
1 cup ricotta cheese
1 cup cottage cheese
1 cup chopped kale
2 cloves of garlic, finely chopped
1 cup fresh grated Parmesan, divided
2 cups grated mozzarella, divided
1 egg, beaten
PROCEDURE:
Preheat the oven to 350°F. Lay the zucchini slices on two cookie sheets, overlapping as needed. Season generously with sea salt and allow to sweat while the oven is preheating. Once the oven is heated, remove the moisture from the zucchini with a tea towel or paper towel, and place in the oven. Roast for 10-15 minutes. Remove from the oven, but keep the oven on.
While the zucchini is roasting: In a large cast-iron skillet, add the ground beef and cook until just done, about 10 minutes, breaking into crumbles as you go. Add the tomato sauce and simmer 10 minutes. Remove from the skillet and place in a bowl.
While the sauce is cooking, make the filling: In a large bowl mix the ricotta, cottage cheese, kale, garlic, and 1 cup of grated mozzarella. Season with sea salt & pepper to taste. Add the egg and mix well to combine.
Make the lasagna: Using the same skillet you used for the sauce, place over medium heat. Layer the bottom with zucchini, then cover that layer of zucchini with mozzarella cheese and allow to cook until starting to golden. Turn the element off, and then layer the bottom with filling, then sauce, then zucchini, then filling, then sauce. Once you have used everything up, top with the remaining 1/2 cup of mozzarella and Parmesan. Bake for 30-40 minutes. Allow to cool at least 10 minutes before serving to let everything set.
NOTES:
MAKE IT AHEAD: Make the lasagna and keep in the fridge for up to 1 week before serving, or freeze up to 3 months. This will help to make pieces of lasagna that hold together well.
MAKE IT VEGETARIAN: Replace the ground meat with finely chopped creminis and tempeh.
ADD SOME CARBS: Serve each piece over 1/2 cup cooked, cooled and reheated chickpea or lentil pasta.