Almost Lasagna

Catherine Cappiello Pappas

By
@LadyGourmet

This is a creamy and satisfying twist on an old Italian classic!


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Rating:

Comments:

Serves:

6

Prep:

10 Min

Cook:

40 Min

Ingredients

for the sauce:
28 oz. can crushed tomatoes
4 cloves garlic – chopped
1 onion – sliced
2 bay leaves
½ tsp. salt
½ tsp. black pepper
¼ tsp. red pepper flakes
¼ tsp. dried oregano
½ tsp. sugar
1 cup chicken broth
2 tablespoons olive oil
for lasagna:
2 large zucchini’s – sliced lengthwise with the skin
2 ½ lbs. ground beef
6 medium to large potatoes
olive oil for drizzling
½ cup milk
1 cup plain yogurt – plus ½ tsp. salt, ½ tsp. black pepper, ½ tsp. cinnamon, juice of ½ lemon
the sauce from the above recipe
grated parmesan or romano cheese

Directions Step-By-Step

1
For the Sauce:
Heat a sauce pot with the olive oil. Add the onions and garlic and sauté on medium low until the onion is transparent. Add the crushed tomatoes and the chicken broth and continue to simmer on low. Add all of the seasonings and simmer on low; partially covered.
For Lasagna:
Preheat Oven 325 degrees:
Sauté the ground beef in a frying pan and then drain any fat and set the ground beef aside.
Boil the potatoes with the skin until fork tender; then let cool; slice and set aside..
Heat a large frying pan with two tablespoons of olive oil and sauté the zucchini slices until slightly golden; then set aside.
Combine the yogurt, milk and all the seasoning and lemon juice. Briskly stir with a fork.
Add the yogurt combination to the sautéed ground beef and toss.
Drizzle two tablespoons of olive oil at the bottom of a baking pan and lay out a layer of potato slices.
Spoon the ground beef mixture on top of the potatoes and then spoon the tomato sauce and grate cheese on top. Next, layer the zucchini and repeat with the potatoes and continue until everything is used up. Finish with the sauce and grated cheese.
Bake 35-40 minutes.