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Zucchini Lasagna with Rosemary Garlic Bread

Ingredients

  • 4 large (or 6 small) zucchini, cut lengthwise into 1/4 inch-thick slices
  • 1 Tbsp salt
  • 1 lb ground beef
  • 1/2 yellow onion, chopped
  • 2 garlic cloves. minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tsp Italian seasoning
  • 1 28-oz can san marzano tomatoes (or jar of your favorite marinara)
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 cup milk
  • Freshly grated nutmeg, to taste
  • 1 cup Parmesan, freshly grated
  • 1 cup Mozzarella, shredded

For bread:

  • 1/2 Brian’s Rosemary baguette
  • 4 Tbsp butter, room temp
  • 1 tsp Susie Q seasoning (or garlic salt)

Directions

  1. Cut zucchini “noodles” and place into a colander, generously sprinkling each slice with salt as you layer them in the bowl. The salt will draw out water (a lot!) to prevent your lasagna from becoming soupy. Let sit for at least 15 minutes. When you’re ready to assemble lasagna blot dry with a paper towel
  2. To make the meat sauce, brown ground beef in a pot. Remove and drain the grease. Add chopped onion and sauté until translucent (5-8 minutes). Add minced garlic, salt, pepper, and Italian seasoning. Return cooked beef to the pot along with marinara (if using san marzanos, squeeze each tomato in your hand over the pot to break up and release juices). Let simmer for at least 15-20 minutes
  3. To make the béchamel sauce, melt butter in a small sauce pot. Add flour and cook stirring constantly for about 2 minutes to allow the flour to brown slightly. Add milk slowly and stir continuously until combined. The mixture will thicken once it reaches a simmer (add more milk if you want a thinner consistency). Remove from heat and add nutmeg and a pinch of salt to taste.
  4. To assemble lasagna use a square 10×10 inch baking pan. Add a scoop of meat sauce to cover the bottom. Place a layer of zucchini noodles on top. Add béchamel on top of zucchini noodles and sprinkle with parmesan. Add another layer of zucchini noodles. Top with meat sauce. Add more zucchini and top with béchamel and parmesan. Add a final layer of zucchini and top with meat sauce. Finish with mozzarella and any remaining parmesan.
  5. For the garlic bread, slice baguette in half lengthwise. Spread butter on each half and sprinkle seasoning on top. Sandwich together and wrap in foil. Bake with lasagna.
  6. Bake at 375 for 35-40 minutes until the top is golden brown and sauce is bubbling. Cool for 10 minutes, slice, and serve with garlic bread.
Source: Created by Bonnie Rodenberger

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