With the vegetable bounty we are currently experiencing, I think it’s timely to start posting recipes that can use up a bunch of veggies. Now I know that zucchini is coming full force and most of us are scrambling to figure out how to use it up. I could have done a chocolate zucchini cake, zucchini boats or a number of other tasty dishes, but a recent visit from a friend who is doing a reduced carbohydrate and gluten free diet, helped make this recipe come to life. The chorizo sausage is, of course, optional for those vegetarians out there.
The truth is that this lasagna is so tasty that no one at our dinner table even missed the pasta. Actually, the lasagna was very filling, which was quite surprising. I loved the idea of pasta-less pasta dishes that I even carried it forward to our next post which will be on parppadelle.
Like most lasagna dishes, they take TIME. This is really not that different. Lasagnas just take time, so this is something you may want to throw together over the weekend or when you have time on a week day. Now, those that have been following this blog for awhile now, you know I’m a HUGE fan of prepping ingredients ahead of time. In this case, making large batches of tomato sauce and freezing them really helps not only with the preparation time of this meal but if the recipe were to be doubled if would be a great back up for future meals on the fly.
No Pasta Zucchini Chorizo Sausage Lasagna
Tomato Sauce with Chorizo Sauce
- 3 chorizo sausages
- 1 large onion
- 4 garlic cloves
- 7 med sized tomatoes or equivalent, diced
- 1 cup chopped basil
- 1 tsp honey
- 1 tsp balsamic
- 1/2 tsp salt
- salt and pepper to taste
Remove the casing from the Chorizo. In a large skillet, cook sausage until almost no pink remains. If there is a lot of fat rendered, you may choose to drain some of it off, reserving a couple of Tbsp in the pan. roughly dice the onion and mince the garlic. Add the onion to the pan and cook for 5 minutes. Add the garlic and tomatoes to the pan and cook for 30 minutes. Add the remaining ingredients and season with salt and pepper. Cook for another 30 minutes or until it is no longer watery and the tomatoes have turned a deep rich color.
- 1 Portobello mushroom
- 3 – 10 inch zucchinis (depending on size)
- 2 cups dry cottage cheese or ricotta
- 2 cups arugula
- 100 grams grated mozzarella
- 100 grams of grated Parmigiano
Preheat the oven to 375 F. Thinly slice the zucchini lengthwise. Slice enough strips to cover the bottom of the pan and make a second layer. Slice the mushroom into appx 12 slices. You may choose to broil the zucchini and mushroom slices for 10 minutes to help reduce the wateriness in the pan and reduce cooking time. I did not. After baking for 45 minutes, I simply drained off any excess water released by the vegetables and returned the lasagna to bake for the last 15 minutes. Line the bottom of a 9 x 13 with enough zucchini to completely cover the bottom of the pan. Cover this first layer with 1 cup of sauce. Make another layer using the mushrooms. Layer the cottage cheese or ricotta on top of the mushrooms, followed by another layer of zucchini. Make a layer of arugula on top of the zucchini and top with the remaining sauce. Cover the top of the lasagna with the grated cheese. Bake uncovered for 45 minutes if you pre-broiled the veggies or 1 hour if they went in raw. If the top begins to brown too much, loosely cover with foil for the remaining 15 minutes.