1 lb. lean beef (15% fat)
3 cloves garlic, peeled and thinly sliced
1 teaspoon fennel
1/2 teaspoon black peppercorns
1/2 teaspoon red pepper flakes
1 tablespoon oregano
2 6 oz. cans tomato paste
2 14.5 oz. cans tomatoes, petite dice
2 tablespoons sugar
2 teaspoons salt
1 cup water
3 large or 4 medium zucchini
15 oz. ricotta
1 lb. frozen chopped spinach
1/2 teaspoon nutmeg
1 lb. mozerella, grated
1/2 cup parmesan, grated
9 oz. lasagna noodles (no-boil)
Saute the beef until just brown; drain. Add garlic and saute about 5 minutes more. Meanwhile, crush fennel, peppercorns, and red pepper in a mortar. Stir in the spices, then add the two cans tomato paste and two cans tomatoes. Stir in sugar, salt, and water and bring to a boil. Lower heat and simmer gently while preparing the other layers.
Wash and cut the zucchini by sectioning once lengthwise, then cutting into 1/4 slabs. Lay these out in one layer on an oiled sheet. Gently sprinkle with oil and salt. Broil until slightly golden, turning once (ten minutes or so). Remove and set aside.
Prepare the spinach as directed and allow to cool slightly. Stir ricotta, nutmeg, and salt to correct the seasoning. Set aside. Grate cheeses and set aside.
Time to layer! I hate following layering directions, and honestly, you can just fly your own flag and do it your way. You can’t really go wrong. Just make sure the noodles are covered up so they don’t end up brittle. But here are the layers I use:
a tiny bit of sauce
four noodles
1/3 the zucchini
half the ricotta mixture
1/3 the mozerella
1/3 the sauce
four noodles
1/3 the zucchini
half the ricotta mixture
1/3 the mozerella
four noodles
1/3 the zucchini
1/3 the sauce
1/3 the mozerella
Bake, covered, for 50 – 60 mins. Uncover, sprinkle on parmesan, and broil until cheese is golden, about 5 minutes. Allow to sit 15 minutes before cutting.
12 servings.