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Beef and zucchini lasagana #3

This is an update to Beef and Zucchini Lasagna #2 to make in a 9x9 pan to make 6 servings instead of 3.

Add a little oil to a sauté pan and cook the onion, garlic and zucchini over medium-low heat. It will take a while for the zucchini to cook down and release its moisture. Season with salt and freshly ground black pepper.

In a separate sauté pan, brown the ground beef. I used 90 % lean beef so there was nothing to drain, but if you're using higher fat beef, drain off the fat. Season with salt and freshly ground black pepper.

Then combine the beef and vegetables. It should make around 11.3 oz.

In a bowl prepare the ricotta cheese mixture:

Should make around 10 oz.

And the rest of the ingredients for the layers:

I like the DeCecco no-boil noodles because they're perfectly sized to fit two side-by-side in a 9x9 pan.

Coat the inside of a 9x9 glass baking dish with spray oil. Add the following layers, starting from the bottom:

The crazy weights are because I build lasagna on a scale. After you add each layer, zero out the scale with the tare button and then you can weigh the next layer.

Cook for 40 minutes at 350°F, uncovered.

It's way easier to portion if it's cool, even refrigerated, before slicing, but you can slice it after 5 minutes. Cut in half in the gap between the noodles, then into thirds the other way to make 6 servings.

Put the servings in a vacuum bag, freeze, then vacuum seal so it doesn't get crushed in the vacuum sealer.

To reheat, put the frozen lasagna in a room-temperature sous vide machine set at 150°F. Heat for 45 minutes, remove the lasagna from the vacuum bag, put on a piece of parchment paper on a pie pan, and bake it for 10 minutes at 350°F.

Refrigerated servings can go directly to the oven for 20 minutes at 350°F.

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