Zucchini Lasagna

Who needs pasta when you can enjoy flavorful lasagna that uses thinly sliced zucchini instead?  This is similar to a low carb recipe I have run across before, but I added an artichoke pesto sauce that added so much flavor.

Zucchini Lasagna

Ingredients:
2 large zucchini squash
4 Tbsp butter
2 cloves garlic, minced
1 green pepper, diced
1 can mushrooms
¼ cup yellow onion, chopped
1 lb hamburger meat
1/2 jar of your favorite spaghetti sauce (I am obsessed with Safeway's Artichoke Pesto) 
2 cups mozzarella cheese, shredded
1 1/2 cups cottage cheese
3/4 cup Parmesan cheese
2 tbsp. chopped chives

Directions:
 1.)  Heat butter in skillet over medium heat. Peel zucchini and slice, lengthwise, to 1/4” strips with a sharp knife.

2.)  Cook zucchini in pan until soft, about five minutes, stirring and flipping zucchini occasionally to keep from browning. Remove zucchini to a plate.

3.)  In skillet, saute minced garlic, onion and green pepper, chopping, until onion is transparent, 3-5 minutes.  Add ground beef. Cook until browned, stirring and chopping occasionally.

4.)  Add jar of sauce. Turn heat to medium low and allow sauce to cook down/thicken, about 15 minutes.

5.)  In a separate bowl, combine cottage cheese, Parmesan and chives. Set aside.
Preheat oven to 350 degrees F.<

6.)  In a 13 x 9 baking dish, arrange layers in this order:
1/3 of the sauce mixture
1/2 of the zucchini strips
1/3 of the sauce mixture
1/3 of the  cheese mixture
1/3 of the shredded mozzarella
1/2 of the zucchini strips
remaining sauce mixture
remaining cheese mixture
remaining shredded mozzarella

7.)  Bake at 350 degrees for 25 minutes, or until cheese begins to bubble and turn slightly golden. Allow to cool for 10-15 minutes to allow to set prior to serving.

Egg Roll Wrappers: My newly discovered best friends in the kitchen

I made a discovery this week that combines the greatness of frugal friendly, health friendly, and of course, taste friendly.  I wouldn't be lying if I said this could quite possibly be some of the best "lasagna" I've ever eaten.  Nick enjoyed it as well, considering he had multiple servings.  Let me introduce to you these babies...

I found these refrigerated egg roll wraps at Tom Thumb for $2.00.

I had planned to make some holiday appetizers, but upon investigating the package discovered the lasagna recipe.  I did not have all of the ingredients on hand, so replaced many of them.  What I did absolutely worked well.

You'll need:
1 package of egg roll wraps (you will only use half of the package for this recipe)
1 roll of Jimmy Dean hot sausage, browned
2 cups Mozarella cheese, shredded
1 jar of your favorite marinara sauce (I used the extra mushroom variety)
1/2 large onion, diced
3 cloves garlic, minced
1 small can baby bella mushrooms
2 eggs
1 tbsp. garlic salt
1 tbsp. parsley
Dash of pepper

Brown the sausage, onion, garlic, and mushrooms.  Add the marinara sauce and set aside.  In a small bowl, combine the cheese, eggs, parsley, garlic salt.  This combination will replace what would have normally been the ricotta cheese layer.  The eggs allow it to spread onto the wrappers easily and thicken when you bake it.  In a 9 x 9 glass baking dish, pour some of the sausage mixture into the bottom, then top with two of the egg roll wrappers.  They are 9x 9 in size, so will be a perfect fit.  Spread some of the cheese mixture on top, then 2 more egg roll wrappers.  Repeat the layers, ending with two egg roll wrappers.  Top with excess mozzarella cheese.  Bake covered in a 375 degree oven for 30 minutes.  Take the foil off of the top and bake for 30 more minutes, or until the cheese is lightly browned and bubbly.

 

Egg Roll Wrapper Lasagna.  This one is a must try!!!

This is not the most appetizing picture, but I promise, you will love the results.