Zucchini Lasagna
During the summer, my garden is overflowing with zucchinis and summer squashes, which are the perfect excuse to create this recipe.
I love traditional lasagna, but during the summer I find it a little too rich and heavy, so this version with Cacique® Queso Fresco and Cacique® Crema Mexicana is a welcomed change.
It is also very quick to put together, allowing more time to enjoy outdoors.
I made my own Bolognese with garden tomatoes and ground beef, but you can use store bought or any other homemade version you like. During the summer, I sometimes use half pork half turkey and always plenty of fresh basil.
Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.
WHAT YOU NEED
- 4 big or 6 medium zucchinis
- 4 cups of Bolognese sauce, homemade or store bought
- 1 - 12 ounce Cacique® Queso Fresco, crumbled
- 1 cup of Cacique® Crema Mexicana
HOW TO MAKE IT
- Pre-heat the oven to 375F. Pre-heat a griddle pan. Slice the zucchini on long strips, ¼” thick. Grill for 4 minutes on each side on the griddle.
- Mix the Bolognese sauce with the Cacique® Crema Mexicana. On a baking dish, layer some sauce, strips of zucchini, more sauce, crumbled Queso Fresco. Keep layering, on the same order, until you have used all the ingredients. Finish with crumbled Cacique® Queso Fresco.
- Bake for 25-30 minutes until bubbly and brown on top. Let it rest for 5 minutes. Serve hot.
