Page 175 - 2016TOHCookbook

Carb-Free Aussie Grass-Fed Beef Lasagna
Meat & Livestock Australia
INGREDIENTS
Serves 4
Zucchini:
2 medium zucchini, peeled into long ribbons
1 medium yellow squash, peeled into long ribbons Kosher salt
Filling:
1 pound Australian grass-fed ground beef 1 small yellow onion, chopped
3 cups spaghetti sauce
1⁄2 teaspoon crushed fennel seeds
1 teaspoon salt
1⁄2 teaspoon ground black pepper
2 cups ricotta cheese
2 large eggs, beaten
2 cups shredded mozzarella cheese 1⁄4 cup grated Parmesan cheese
PREPARATION
1. In a large bowl, lightly salt the zucchini and squash ribbons, then lay them on paper towels to remove the excess moisture.
2. To make the filling, preheat oven to 375°F. Heat a large skillet over high heat. Add the beef and onions to the skillet and cook until the meat is browned and the onions are translucent, about 7 minutes. Add the spaghetti sauce, fennel seeds, salt and pepper. Remove from heat and reserve until ready to use.
3. In a separate bowl, combine the ricotta cheese and eggs; whisk to combine.
4. To assemble the lasagna, in an 8- by 8-inch baking dish, make one row
of overlapping zucchini ribbons horizontally and one row of overlapping yellow squash ribbons vertically from edge to edge. Top with half of the meat mixture, half of the ricotta mixture, and 1 cup of mozzarella. Repeat again and top with a final layer of zucchini and squash ribbons. Sprinkle the top with Parmesan and bake until golden brown and bubbly, 30 to
45 minutes.
5. Let cool for 10 to 15 minutes before slicing. Slice the lasagna into 4-inch squares and serve immediately.
TASTE OF HOME | PAGE 159