Cooking and Serving: 26 minutes | 6 servings
Ingredients
6 (2.5 pounds) small zucchini | 2 teaspoons kosher salt | 1 pound lean ground beef
Description
Prep Time: 25 minutes | Cook Time: 1 hour hr 30 minutes mins | Total Time: 26 minutes | Servings: 6 servings
Ingredients
6 (2.5 pounds) small zucchini
2 teaspoons kosher salt
1 pound lean ground beef
1 cup tomato sauce
¼ cup chopped fresh basil, (optional) plus more for serving
4 tablespoons (56 g) ghee, or extra virgin olive oil
2 tablespoons (18 g) tapioca starch/flour
Pinch freshly ground nutmeg, (optional)
2 cups (16 fluid ounces) unsweetened almond milk
Kosher salt
Freshly ground black pepper
2 ¼ cups (1 pound) store-bought almond ricotta or cashew ricotta, (Kite
3 (150 g (weighed out of shell)) eggs
Fresh basil, for serving
Instructions
PREPARE THE ZUCCHINI
Trim the ends off the zucchini and cut them lengthwise into strips a little.
less than 1/4 of an inch thick. You don’t need to worry about making all the.
slices perfectly even, but err on the side of making them too thin instead of.
Sprinkle the kosher salt on both sides of the zucchini slices and let them.
sit on top of paper towels while you make the meat sauce and béchamel.
MAKE THE MEAT SAUCE
Heat a large skillet over medium-high heat.
Add the beef and cook, breaking up the meat with a spatula, until no longer.
pink. Stir in the marinara sauce and basil.
If needed, add salt and pepper to taste (you may not need any if your sauce.
is already seasoned enough).
Reduce the heat to medium-low so the sauce simmers, and allow it to continue.
to cook while you prepare the other components.
Melt the ghee in a large skillet over medium heat. Add the tapioca flour and.
cook, whisking constantly, until smooth and beginning to brown just slightly.
(about 1 1/2 minutes).
Whisking constantly, slowly pour in the almond milk and add the optional.
Cook, whisking almost constantly, for about 6 minutes, until the sauce has.
thickened enough to coat the back of a spoon. Season to taste with salt and.
MAKE THE RICOTTA LAYER
In a medium-size bowl, place the ricotta and eggs, and mix to combine. Set.
the bowl aside. Line two baking sheets with wire racks.
Pat the zucchini dry and arrange the slices in a single layer on the racks.
Bake for about 10 minutes.
The zucchini should appear very dry on top. After taking the zucchini out,.
reduce the oven temperature to 375°F.
ASSEMBLE THE LASAGNA
In a 9-inch x 13-inch casserole baking dish, pour about 1/3 of the béchamel.
sauce. Top with a single layer of zucchini slices, then spread on half the.
Add another layer of zucchini, top with all of the meat sauce, and pour on.
another 1/3 of the béchamel sauce.
Top with a third layer of zucchini and spread on the remaining half of the.
ricotta mixture. Add a final layer of zucchini and pour the rest of the.
béchamel sauce on top.
BAKE
Cover the lasagna with a piece of greased aluminum foil, place in the center.
of the preheated oven and bake for 30 minutes.
Remove the foil and continue to bake until sizzling and browned in spots,.
about another 15 minutes.
If desired, set the oven to broil and cook a few minutes extra to brown the.
Garnish with fresh basil, slice, and serve hot.
BAKE
Cover the lasagna with a piece of greased aluminum foil, place in the center.
of the preheated oven and bake for 30 minutes.
Remove the foil and continue to bake until sizzling and browned in spots,.
about another 15 minutes.
If desired, set the oven to broil and cook a few minutes extra to brown the.
Garnish with fresh basil, slice, and serve hot.