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ZUCCHINI BEEF LASAGNA 1. Ready your zucchinis.
a. Zucchini’s shape allows you the choice of making a traditional, casserole-baked lasagna, or in the form of separated mini-lasagna pieces. b. Wash and peel the zucchinis and then cut julienne slice lengthwise. c. For mini-lasagna pieces cut each julienne slices into 3 equal pieces, otherwise keep whole. d. You may lightly broil or grill the zucchini slices. Dry extra juices with towel paper, if you do. e. Lightly sprinkle zucchini slices with salt. Set aside.
2. Make the filling.
a. Peel boiled tomatoes if you are not using canned ones. b. Chop or finely dice onions, garlic cloves, boiled/canned tomatoes, chilli peppers, and mushrooms. c. Lightly fry onions, garlic, and chilli in a skillet with a few tablespoons of olive oil for one minute. d. Add tomatoes and mushrooms and keep frying for four more minutes. e. Take out the veggies and cook ground beef with paprika in the same skillet. f. When beef is fully browned, add back the veggies along with 3/4 cup chicken broth and 1 teaspoon each of thyme and basil, both in dried form. g. Let the sauce simmer for 25 min over low heat.
4. Bake the lasagna.
a. Prepare a baking tray with parchment paper and preheat to the oven 375F. b. Prepare a traditional lasagna tray by covering the paper with uncut, lengthwise julienne slices of the zucchini. c. Spread the beef filling evenly over the zucchini as the next lasagna layer. d. Alternately add 2 more layers each of zucchini and beef filling. e. If you are making separate, mini-lasagna treats, finger-food style, keep each 6-layered lasagna sandwich separated on paper. f. Sprinkle mozzarella cheese on the top layer of the lasagna tray, whether full-tray lasagna or several separates. g. Bake for 35 min. After taking it out of the oven, allow to rest for 10 min before serving.
