Zucchini Ribbon Lasagna

It's so good to be back in the kitchen after an epic summer of traveling, made even easier by the addition of a new cookbook from our most recent adventure to north Alberta. So far north, that it's the start of the Mackenzie Highway, made famous by the TV show "Ice Road Truckers" because some of it is actually only passable when the tundra is frozen!

Our time there for my husband's family reunion was mostly sunny and warm, with a few prairie thunderstorms that are like nothing this city girl has ever seen. We also ate like kings, between the cattle ranched by one of the uncles, the smoked meats and salmon hunted and fished by multiple members of the family, and the loving creations the local crew cooked up for the 64 family members who attended!

We also each went home with a family cookbook, filled with favorite recipes that made my mouth water the whole drive home through Jasper and Banff National Forests (must-sees!!!). The first recipe I decided to tackle was Aunt Jac's Zucchini Pizza Casserole, but I made enough changes to it that I decided I needed to write it down myself so I can make it again and again!

Zucchini Ribbon Lasagna

3 tablespoons olive oil
1 large onion, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1 pound ground Italian sausage
32-oz. jar marinara sauce
3-inch piece of Parmesan rind, if available
4 pounds mixed zucchini
1 cup grated Parmesan
16 oz. sliced fresh mozzarella

Heat oil over medium-high in a large stock pot. Add onion and bell pepper, and cook until vegetables are softened, about 5 minutes. Add garlic for the last minute and stir until fragrant. Break up sausage and add in, stirring until cooked through. Add marinara and Parmesan rind, cover and simmer for about 45 minutes.

Meanwhile, preheat oven to 200 degrees, then cut zucchini into ribbons using a Spiralizer (or a potato peeler, but I wouldn't recommend that as it is quite tedious!). 

Layer paper towels on two large baking sheets. Spread zucchini ribbons evenly over both, sprinkle with salt, then heat in oven. After about 15 minutes, remove zucchini from oven, and turn up the heat to 400. Squeeze zucchini with paper towels to try to extract additional moisture.

Once sauce is done, remove the Parmesan rind, then spread a small amount on the bottom of a 9x13 baking pan, then do two layers each of:

Zucchini
Parmesan
Mozzarella
Sauce

Top with additional Parmesan, then cook until bubbly, about 20 minutes and cheese is starting to brown.

Let cool for 5-10 minutes, which gives you time to remove any excess liquid so it's easier to serve. I used a turkey baster and will reserve the liquid for the next time I make minestrone!