Zucchini and Chorizo Lasagna

Ok, so this was entirely experimental. Make sure you read my suggestions at the bottom of the post as there were a few things I would do much differently.

Ingredients:

2 cups ricotta cheese

1 egg

2 tablespoons dried parsley

2 large Michigan zucchinis

1 jar of tomato sauce

Mozzarella cheese to top off with (I ran out and had to use string cheese… did not work so well)

2 tubes of chorizo (pre-cooked stove top)

Directions:

1)      Slice the zucchini on the long side (these serve as the lasagna noodles

2)      Mix the raw egg, parsley and Ricotta together

3)      In a casserole dish put a layer of tomato  or pasta sauce, then a layer of the zucchini, some of the Ricotta mix and ½ the Chorizo. Repeat a second time to create the second layer

4)      Last layer add zucchini, then tomato sauce then ricotta. Top with layer of mozzarella

5)      Bake covered with foil at 375 for 45 minutes. Bake uncovered for another 15 minutes. Let stand to cool for another 10-15 minutes.

6)      Serve!

Suggestions:

Get fresh Mozzarella. String cheese is a bad replacement.

Make whatever sauce you use as thick as possible. The lasagna ended up being a lot more watery than I wanted. A tomato Paste would probably work better.

The Chorizo was delicious, and overall the flavor of the dish was great, it just ended up being messy with more sauce than substance. Next time around I’ll post an update on this.