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What sauce to use in zucchini lasagna?
Needless to say, the flavor of your lasagna will greatly depend on the marinara sauce you use. I always use sugar-free pasta sauce, and my favorite is Rao’s. It has a clean list of ingredients and the spicy Arrabbiata sauce is wonderful.
Leftovers keep well in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave, covered, on 50% power. You can also freeze the leftovers.
*Wash and cut zucchini into very thin strips. Line a colander with paper towels and place it in the sink. Place zucchini into the colander and salt generously. Allow zucchini strips to sweat for 30 minutes.
*Dice onion and red bell pepper (enough for 1/2 cup), grate carrots (enough for 1/2 cup), and mince garlic.
*Pre-heat oven to 350* F and grease a 9×13 inch pan.
*In a large skillet over medium-high heat, brown ground beef until cooked completely, making sure to chop into small pieces as you go. Remove beef onto a paper towel-lined plate and set aside.
*Remove most of the remaining fat from the skillet, place back on the stove, and saute the onion, pepper, carrot, and garlic until the onion is translucent.
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