The perfect meal: Zucchini lasagna followed by ricotta chocolate almond mousse.
Updated: Dec 6, 2021
By JULIE BRINKLEY
Pair these two delicious recipes for a (healthy) taste of Italy your family will love.
ZUCCHINI LASAGNA RICOTTA
1 ¼ lb. 93% lean beef
3 cloves garlic
1/2 cup chopped onion
1 tsp olive oil
¼ teaspoon salt
½ teaspoon pepper
28 oz can crushed tomatoes
2 tbsp chopped fresh basil
3 medium zucchini, sliced 1/8" thick – total weight 1 ¼ pounds
15 oz part-skim ricotta
16 oz part-skim mozzarella cheese, shredded
1/4 cup Parmigiano Reggiano
1 large egg
HOW TO MAKE IT
In a medium sauce pan, brown meat and season with salt. When cooked, drain in colander to remove any fat.
Add olive oil to the pan and saute garlic and onions about 2 minutes. Return meat to pan, add tomatoes, basil, salt and pepper; simmer on low uncovered for 30-40minutes.
Do not add extra water, the sauce should be thick.
Meanwhile, slice zucchini into 1/8" thick slices, add salt and set aside for 10 minutes.
Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with paper towel.
Preheat oven to 375 degrees.
In medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
In a 9x12 casserole, spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up.
Top with sauce and mozzarella and cover with foil.
Bake 45 minutes covered, then uncovered 15 minutes. Let stand about 5-10 minutes before serving.
Makes 9 servings
1 Lean protein, 2 condiments,
1 ½ vegetables
RICOTTA CHOCOLATE ALMOND MOUSSE
1/2 cup skim ricotta cheese
1 tsp unsweetened cocoa powder
1/4 tsp pure vanilla extract
1/2 a packet organic stevia or to taste
½-ounce sliced almonds
HOW TO MAKE IT
In small bowl, whisk all ingredients together except almonds.
Pour into a small ramekin and top with almonds.
Cover and chill in refrigerator for at least an hour before serving.