No noodles here, thinly sliced zucchini makes a wonderful lasagna! On my facebook page it was recommended to pre-grill the zucchini, I’ll try next time we have the grill fired up.
Here I layered in a buttered loaf pan:
Thinly sliced zucchini (don’t worry if they over lap a bit)
Goat cheese, crumbled (ricotta or cottage cheese would work great as well)
Cheddar cheese, sliced (the ‘high moisture’ mozarella would be really good too)
Ground beef, cooked (I was stretching it here and only used half a pound)
Homemade tomato sauce with lots of garlic (feel free to substitute sauce from a jar)
~repeat until all the pan is full, I did three layers of zucchini in this one.
And then topped with shredded parmesan cheese.
I baked at 300 degrees for 45 minutes uncovered, allow 15 minutes to cool before serving. I wanted a longer baking time to try and evaporate some of the water that was going to be released by the zucchini. If you are pre-grilling your zucchini slices, up the temperature to 350 and bake for just half an hour or until heated through.
A great way to use up the inevitable rush of zucchini this summer!
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