Ok, Martha Stewart calls this recipe a lasagna and although I guess lasagnas are technically casseroles, without cheese between the layers (or any pasta), I had a hard time selling this to my family as lasagna. It was delicious and I'll be enjoying the leftovers and making it again soon. I liked how the zucchini was roasted first and it still held it's shape and texture by the time the whole casserole was baked.
I made it ahead of time (naptime) and baked it at dinner time. If you want to make it more lasagna-like, I might add feta (or ricotta) between the layers. If you are like my mom and consider lambs to be friends, not food, substitute lean ground beef or ground turkey. The fresh oregano made the recipe (in my opinion) and the nutrition information is pretty decent for a hearty dish like this - about 500 cal/serving.
Here's a photo of the first two layers:
Lamb & Zucchini Casserole (serves 6)
from Martha Stewart's Everyday Food
2 teaspoons extra-virgin olive oil, plus more for baking sheets
5 medium zucchini, cut lengthwise into 1/4-inch slices
Coarse salt and ground pepper
1 yellow onion, diced small
2 garlic cloves
1 1/4 pounds ground lamb or beef
1 tablespoon tomato paste
2 large tomatoes, diced large
1/4 cup fresh oregano leaves
10 ounces part-skim ricotta (1 cup)
1/2 ounce Parmesan, grated (2 tablespoons)
Preheat oven to 425 degrees. Brush two rimmed baking sheets with oil. Divide zucchini between sheets; arrange in a single layer, turning once to coat. Season with salt and pepper; roast until softened, 15 minutes.
Meanwhile, in a large skillet, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add lamb and cook, breaking up meat with a spoon, until browned, 6 minutes. With a slotted spoon, transfer lamb to paper towels to drain and pour off fat from skillet. Return lamb to skillet; add tomato paste, tomatoes, and oregano. Stir to combine. Cook until tomato liquid is almost evaporated, 10 minutes. Season with salt and pepper.
Reduce oven to 400 degrees. Spoon half the lamb mixture into an 8-inch square baking dish. Top with half the zucchini slices, overlapping to fit. Repeat layering with remaining lamb mixture and zucchini. Spread ricotta over top; sprinkle with Parmesan. Bake until sauce is bubbling and cheese is browned in spots, 20 to 30 minutes. Let cool 10 minutes before serving.