Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, zucchini lasagna. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Stir in seasonings and tomato sauce. Zucchini Lasagna With Beef and Sausage "My husband and guests raved about this recipe. It has now become our favorite pasta-less lasagne." - Ruth.
Zucchini lasagna is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Zucchini lasagna is something which I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook zucchini lasagna using 16 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Zucchini lasagna:
- Make ready 4 zucchini
- Make ready 1 red bell pepper, chopped
- Take 6 oz baby spinach
- Make ready 1/2 small yellow onion, minced
- Prepare 2 garlic cloves, minced
- Get 1 salt and pepper
- Prepare 1 pinch red pepper flakes
- Get 32 oz jar pasta sauce
- Get 2 tbsp olive oil, extra virgin
- Get 6 no-boil lasagna noodles
- Take 15 oz ricotta cheese, part skim
- Get 1/4 cup grated parmesan cheese
- Make ready 1 large egg
- Make ready 1 tsp oregano, dried flakes
- Get 1 fresh basil leaves, for garnish
- Take 3 cup mozzarella cheese, shredded
This lightened lasagna has everything you love about the classic Italian dish, minus the noodles. Don't worry, you won't miss them. There are rich, deep, meaty flavors in the sauce, which is complimented by the creamy ricotta mixture—it's a well balanced flavor combination that's not too cheesy. By salting and par baking the zucchini, you'll decrease the liquid in the lasagna and.
Instructions to make Zucchini lasagna:
- Slice zucchini as thinly as possible. Spread into a single layer on a clean dish towel and sprinkle liberally with salt. Let stand for 10 minutes. Blot up water with a paper towel.
- Line 2 baking pans with parchment paper. Preheat the broiler. Place zucchini slices in a single layer on the pans and drizzle with olive oil. Season with freshly ground black pepper. Broil for 10-20 minutes, flipping slices over once, until zucchini is tender and slightly browned on both sides.
- Meanwhile, heat olive oil in a large pot over medium heat. Saute onion and garlic until soft. Add red pepper and cook another 5 minutes. Add spinach and stir until wilted.
- Add pasta sauce to pot along with red pepper flakes and salt and pepper to taste. Simmer 10-15 minutes until sauce is slightly thickened.
- Lightly beat egg in a small bowl. Stir in ricotta, oregano, and parmesan.
- Spray a 9x13 dish with cooking spray. Spread a small amount of sauce into pan and top with a single layer of roasted zucchini. Place 3 noodles on top, followed by half the cheese mixture and 1 cup of mozzarella.
- Cover with half the remaining sauce and repeat the layer. Place the remaining sauce on top and sprinkle with 1 cup of mozzarella.
- Cover with foil and bake for 45 minutes at 350°F.
- Remove foil for last few minutes to brown the cheese a bit. Let stand 10 minutes before serving. Garnish with fresh julienned basil.
Zucchini Lasagna is a delicious, low-carb, wheat-free and gluten-free lasagna that's loaded with vegetables, it's SOOO good you won't miss the pasta! I've made this dish a gazillion times and even shared it in my first cookbook! Zucchini slices don't work as well as starchy noodles in terms of keeping the lasagna's shape, so this dish is flimsier than the traditional noodle-based one, and it's also more watery (even after grilling the zucchini). Zucchini lasagna is a fresh take on a classic comfort food dish. It's loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna.
So that is going to wrap it up with this exceptional food zucchini lasagna recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
