Zucchini Lasagna with a Clear Method

Set out zucchini medium, onion powder, and dried oregano before you start Zucchini Lasagna with a Clear Method. The batch is written for 8 square slices.

Count on 25 minutes of prep, 35 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 4 zucchini medium, sliced into planks, about 1/8 inch thick
• 1 ½ teaspoons onion powder
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon kosher salt for the zucchini
• 1 pound ground chicken or turkey
• 1 teaspoon kosher salt for the ground meat
• 2 tablespoons olive oil divided
• 1 tablespoon garlic minced
• 1 medium onion diced
• 3 cups thick tomato sauce
• 1 cup part-skim ricotta
• 2 tablespoons fresh basil minced
• 2 teaspoons fresh oregano minced
• 8 ounces fresh mozzarella
• 4 ounces low-moisture mozzarella
• 2 tablespoons parmesan cheese grated or shredded

How the cooking goes

1. Heat the oven to 425°F and line 2 sheet pans with baking paper.
2. Wash, dry and cut the ends off the zucchini. Slice into 1/8 inch thick planks using a sharp knife and a steady hand, or a mandolin.
3. Set the zucchini on the sheet pans in a single layer.
4. In a small bowl, combine onion powder, dried oregano, dried basil and kosher salt. Sprinkle over the zucchini generously.
5. Oven-bake at 425°F until beginning to brown and most of the liquid has been cooked out. This took about 20-25 minutes.
6. While the zucchini is cooking, prepare the remaining components of the lasagna. In a medium pan, add about 1 tablespoon olive oil, and sauté the diced onions with the garlic until translucent over a gentle flame.
7. Remove the onions from the skillet, increase the heat to medium, add an additional tablespoon of olive oil to the pan then cook ground chicken seasoned with salt until there are some browned bits.
8. Return the onion mixture to the pan then add the pasta sauce. Reduce until thick.
9. In a small bowl, stir together the ricotta, fresh basil and oregano.
10. When you remove the zucchini from the oven, reduce the temperature to 350°F.
11. Set a little sauce on the bottom of the dish – you could also use a little non-stick cooking spray or olive oil. Layer the zucchini in one layer, spread about a third of the ricotta mixture on top, add about a third of the pasta sauce, followed by a little fresh mozzarella. Repeat with two more layers. Add additional shredded mozzarella and parmesan to the top layer.
12. Oven-bake in a preheated oven for about 30 minutes, or until the cheese has melted and the lasagna is bubbling around the edges. Everything is already cooked and warm, so there is no need to cook longer.
13. Ideally allow it to cool 15-20 minutes before slicing and serving. It will just make it cleaner and easier to serve, but it isn’t essential.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Chicken, open Roasted Chicken for a Weeknight Skillet and BBQ Chicken Cooked Through.