Zucchini Lasagna - They Will Eat It

Every summer my parents grow a wonderfully large garden. Since it is just the two of them, they always have extra vegetable to share with family and friends. I love getting free stuff, so I am always happy to reduce my grocery bill by taking some extra veggies off their hands. However, I don't always know what to do with veggies like zucchini. My kids are little, so they are hit or miss when it comes to food. My husband thinks he might just die if he (knowingly) eats a vegetable, and I think zucchini bread is disgusting.

I turned to the Internet to see what people do with this vegetable. I found several posts on how to make zucchini lasagna. Everyone in this house likes lasagna - well actually if red sauce is put on it we will eat it. After reading about four recipes, I chose the one that seemed the easiest and began making the delicious dinner.

I used this recipe: http://www.skinnytaste.com/2009/02/zucchini-lasagna.html , but changed it to fit with what I had in my pantry because I wasn't about to run to the store.

Here's what you need with my changes to the recipe:

• 1 lb 93% lean beef                                                                 (I used venison.)
• 3 cloves garlic                                                                        (minced garlic)
• 1/2 onion
• 1 tsp olive oil                                                                         (vegetable oil)
• salt and pepper
• 28 oz can crushed tomatoes                                                   (Jar of Ragu)
• 2 tbsp chopped fresh basil                                                     (Didn't use )                                                    
• 3 medium zucchini, sliced 1/8" thick                                     (1 large)
• 15 oz part-skim ricotta
• 16 oz part- mozzarella cheese, shredded
• 1/4 cup Parmigiana Reggiano                                                 (store brand)
• 1 egg

Steps:

1. Slice the Zucchini and sprinkle it with salt. This will dehydrate the zucchini some so it won't be so watery.
2. Brown the meat with the garlic and onion drain the fat.
3. Put the meat and the sauce back in the pan and warm it.
4. In another skillet, place 1 TBS olive oil and heat up. Place the zucchini in the hot oil 2 minutes on each side.
5. Once all the zucchini is seared,  mix together the ricotta, reggiano, and egg,
6. Place a layer of sauce in the bottom of a 9x13 pan. Then layer with zucchini and ricotta mixture. Sprinkle with cheese. Repeat till you run out of ingredients and top with shredded cheese.
7. Cover and bake at 375 for 45 minutes.
8. Freeze left overs.

I hope your family likes it as much as mine!