Zucchini "Noodle" Lasagna

     Nothing says "welcome to the Christmas season" like lasagna! Am I right? It's just so gosh-darned warm & comforting, full of amazing flavours, and it's a great make-ahead meal to have ready for when guests come over!

     Whenever I made lasagna in the past, I just followed the super simple and basic recipe from Delallo, an Italian food producer's website. It's just the sort of as plain as you get recipe that gives you room to add things, take away things, ya know.

     We haven't had lasagna lately though. There are gluten-free noodles in the market that I could use, but with me eating limited grains, it would still leave me without something to eat....and the torture of seeing smelling it baking & watching my family eat lasagna without me! Thumbs down!

     Recently I came across something on Pinterest that made me go, "oh yeah!". Lasagna noodles made from sliced zucchini! I had eat such a thing before, I eat zucchini often, but I had just sort of forgotten about it! So, thanks to Monique over at Ambitious Kitchen, lasagna has been revived in this house!

   I took the tips and tricks from her zucchini lasagna, and just shmooshed them into my basic lasagna recipe.

   Enjoy!    
  

Zucchini "Noodle" Lasagna
Adapted from Ambitious Kitchen & Delallo 


Ingredients:

• 6-8 large zucchini, sliced about 1/4 inch thick (into lasagna "noodles")
• 1 Large onion, diced
• 4 Garlic cloves, crushed and chopped
• 1 Lb lean ground beef (or pork, turkey, chicken or veal)
• 5 Cups Pasta Sauce
• 1 Tbsp dried parsley
• 1 Tbsp dried basil
• 2 (15-ounce) containers Ricotta Cheese
• 1 Cup grated parmesan cheese 
• 2 Eggs
• 4 3/4 Cup shredded mozzarella cheese 
• 1/4 Cup parmesan (this is extra for the very top of the lasagna

Method:

1. Preheat oven to 350 degrees and place sliced zucchini on large baking sheet coated with non stick cooking spray or parchment.
2. Sprinkle a little salt onto the "noodles" and place into the oven to roast for 15-20 minutes to help get some of the moisture out of the zucchini (this'll keep your lasagna from being a total soupy mess!) 
3. While the zucchini noodles are roasting/drying, heat a drizzle of olive oil in a large skillet over medium heat and add your onions & garlic and cook a few minutes until onions become translucent and garlic is fragrant
4. Add in the ground meat and cook, breaking up the big bits as you go, until no longer pink
5. Add in tomato sauce, spices, and a pinch of salt & pepper, and stir to combine, then set aside to let it cool slightly
6. In a medium bowl, combine the ricotta, and Parmesan cheese, then add in the eggs and mix well
7. Add in 1/2 cup of the slightly cooled meat sauce and stir to combine
8. Now assemble!!! 
9. Spread 1/2 cup meat/sauce mixture over bottom of 13 by 9-inch baking dish
10. Place zucchini "noodles" over sauce, overlapping slightly to fit as needed
11. Spread half of cheese/egg mixture evenly over the "noodles", then sprinkle 2 cups of mozzarella cheese evenly over that 
12. Then, spoon 1 1/2 cups of sauce over cheese, spreading with a large spoon or spatula to cover. Repeat layering with remaining zucchini "noodles", cheese/egg mixture, 2 cups mozzarella and 1 1/2 cups sauce
13. Once you have arranged the last of the "noodles", top with remaining sauce, 3/4 cup of mozzarella and the 1/4 cup extra parmesan
14. Spray or spread a little oil onto a piece of aluminum foil before plaving it onto the lasagna, this will keep it from totally sticking to the cheese!
15. Cover the baking dish with (the greased) aluminum foil and bake for about 40 minutes
16. Uncover, then bake until hot and bubbly, about 20 minutes more
17. Let lasagna stand 15 minutes before serving. This is important!!! 

    Cheeeeeeese!!!!!!!  

    Sorry about that. : )

     Well, that's all she wrote! Is there anything "special" you add to your lasagna that you would love to share with me!?! Please do! 

    Leave a comment, say hello, join me in my "cheeeeeeese" attack, whatever. 

   I am really looking forward to this weekend, friends. We have Adam's work party, which I always enjoy so much! Then Saturday is the Tweed Santa Clause Parade, which Abigail & Keziah get to be a part of on their school float (they are over the moon excited!). Then we'll head over to O'Hara Mill Homestead (a pioneer village of sorts) to take part in their old fashioned Christmas, then Sunday is the Christmas party for the kids (through Adam's work). A lot to do, but it'll be so much fun!
 
   I spent this past week being (un-necessarily) upset about a Christmas planning glitch we hit. Truthfully, I'm still feeling upset about the whole thing, but the reason why is because I don't want to let people down, and I love to visit friends and family during the holidays, so I get a little autistic (hate plans changing!!!) when things start to unravel.

    However, selfish moments like these remind me to reflect on my life, and on what's really important. It reminds me that I am blessed beyond measure to have too many people to squeeze into one trip while we're home for the holidays! It reminds me that, beyond family, I am blessed to live in a country where I am free, my life is not in danger, I live in a beautiful town filled with strange and beautiful people. I have an amazing & handsome husband, and three freakin' adorable (and loud!!!), healthy, bright children. I have friends who love me, and help and support me. We have our smart dog, our beautiful horses, and my new cat who insists on jumping up onto the keyboard while I'm typing!!! 

    My very insignificant problem I'm facing isn't resolved, it likely won't be. We will miss out on seeing family, or we'll be stressed and rushed getting from one place to the other. But I will choose happiness. I will choose to look at a little baby in a manger who came here for me & to rejoice with the angels who welcomed his birth! 

   Thank-you for letting me rant.....I needed that. : )   I feel better about my situation, no resolution in the actual situation, but a resolution in my heart. That's what matters most. 

   Now go make some lasagna.

xoxo