beet green & zucchini lasagna
(1 rating)
Picked up some beautiful beets from the Farmer's Market and wanted to make something using those gorgeous leaves. This makes a unique and simple main dish with a smooth even texture and flavor, using zucchini instead of lasagna noodles.
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(1 rating)
yield
8 - 10
prep time
25 Min
cook time
45 Min
method
Bake
Ingredients For beet green & zucchini lasagna
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about 30 whole beet leaves, washed and trimmed
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1 lb. ground italian sausage
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1 cup onion, chopped
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4 cloves garlic, minced
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1 (15.5 oz.) can condensed tomato soup
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2 cups chunky salsa
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4 - 6 medium zucchini, thinly sliced, lengthwise
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¾ teaspoons salt
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¼ teaspoon pepper
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1 cup shredded parmesan cheese
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1 cup shredded cheddar cheese
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non-stick cooking spray
How To Make beet green & zucchini lasagna
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1Preheat oven to 350º. Spray a 9” x 12” baking dish with non-stick cooking spray.
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2Thoroughly wash beet greens and remove stems. I use kitchen shears to snip just at the bottom of the leaves.
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3Brown the sausage with the onion, garlic, salt and pepper. When meat is browned, add in the condensed tomato soup and salsa. Reduce heat and simmer for 10 - 15 minutes.
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4Put a thin layer of sauce in the bottom of the baking dish. Top with 1/3 of the sliced zucchini, 1/3 of the Parmesan cheese and 1/3 cheddar cheese. Repeat layers. Ending with a layer of cheddar cheese.
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5Bake for 45 minutes. Remove from oven and allow to sit for 15 – 20 minutes before cutting.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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