Now, enough talk, let's get cooking...
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Zucchini is full of water that will cook out and make your dish thin and soupy, so once you have your zucchini all sliced, you're going to want to sweat the zucchini. To do this, lay your sliced zucchini out on paper towel and sprinkle lightly with salt. Let this set for anywhere from 10-30 minutes and then blot the excess water from the slices. I felt this was a good first step because later, you'll be grilling the zucchini and being winter in Indiana, I only had a small counter top grill to work with. Doing this first gave me the time I needed to grill the slices in batches.
Next, brown the ground beef and drain to remove any fat.
After you have your zucchini slices sweating and the meat draining, it's time to start the sauce. Start off by heating a large skillet. Once its good and hot, add the oil, then toss in the onion, garlic and basil. Cook for 1-3 minutes, just until the onion is tender.
Next, add the meat back to the pan and stir in the tomatoes, tomato paste, marjoram, pepper and sugar. Make sure the you don't have any clumps of tomato paste, then bring to a boil. Reduce heat to low and simmer for 30-40 minutes, uncovered.
Preheat oven to 350. And don't forget to check your sauce.
Now, take the ricotta cheese, parmesan cheese and half and half and mix them together in a medium sized bowl. Stir well.
Check your sauce again. This is what it should look like after 30-40 minutes. If its not ready, you can sit back and relax for a bit. Check your facebook or come back by to see my most recent yummies.
Once your sauce has thickened like mine did, its time to assemble your lasagna.
Also, I would love to hear from you, so drop me a line! I'd love to hear the story of your attempt with this and see pics of your zucchini lasagna. But for now, I have babies to play with and my next recipe to decide on. Come back by on Sunday to get a sneak peek of what's in store for Tuesday's post.