Sam's Zucchini Lasagna

Zucchinis:

  • 3-4 medium zucchinis, thinly sliced lengthwise

Lamb Sauce:

  • 1 tbsp olive oil
  • 1 small shallot, diced
  • ~3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • ½ tsp fennel seeds (optional)
  • ¼ tsp chili flakes (optional)
  • 2lb ground lamb
  • 1 tbsp tomato paste
  • 1 jar (16 oz) crushed tomatoes or passata
  • Splash of balsamic (optional)
  • Sea salt + black pepper to taste
  • Handful of chopped basil

Ricotta filling:

  • 1 ½ cups ricotta
  • Zest of ½ lemon
  • 1 tbsp parmigiano Reggiano
  • 1 egg
  • Salt + pepper to taste

To layer & top:

  • 1 cup shredded mozzarella (I used a goat milk one)
  • Extra basil to finish

Instructions: (watch video HERE)

  1. Thinly sliced zucchini (optional to salt)
  2. Sauté shallot in olive oil until soft and translucent, add garlic and stir. Add lamb and break apart to separate. Add generous amount of salt and pepper to meat here. Add spices and let it brown.
  3.  Stir in tomato paste + crushed tomatoes -> simmer 20-30 mins on low. Add fresh basil at the end.
  4.  Add ricotta filling ingredients to a bowl and combine
  5. Layer in baking dish: sauce -> zucchini -> ricotta -> mozzarella, repeat until no ingredients left. Usually 2-3 layers.
  6. Bake at 375 degrees Fahrenheit covered for 30 mins. Broil on low for 5-10 mins or until golden on top.
  7. Rest for 10 mins. Slice + serve.