Zucchini lasagna. Get Inspired On Our Official Site. Zucchini Lasagna With Beef and Sausage "My husband and guests raved about this recipe. It has now become our favorite pasta-less lasagne." - Ruth.
All the kids ate this; we will be making it again for sure." - pickmama. Summer Lasagna 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! You can have Zucchini lasagna using 16 ingredients and 9 steps. Here is how you cook it.
Ingredients of Zucchini lasagna
- You need 4 of zucchini.
- It's 1 of red bell pepper, chopped.
- Prepare 6 oz of baby spinach.
- It's 1/2 of small yellow onion, minced.
- Prepare 2 of garlic cloves, minced.
- It's 1 of salt and pepper.
- You need 1 pinch of red pepper flakes.
- It's 32 oz of jar pasta sauce.
- Prepare 2 tbsp of olive oil, extra virgin.
- It's 6 of no-boil lasagna noodles.
- You need 15 oz of ricotta cheese, part skim.
- Prepare 1/4 cup of grated parmesan cheese.
- You need 1 of large egg.
- Prepare 1 tsp of oregano, dried flakes.
- You need 1 of fresh basil leaves, for garnish.
- It's 3 cup of mozzarella cheese, shredded.
Stir in seasonings and tomato sauce. This lasagna uses zucchini in place of pasta thereby reducing calories. We're talking lots of layers of zucchini, mushrooms, a delicious beef sauce and, of course, loaded with lots of cheese. Spoon a layer of marinara on top and cover with half of the zucchini.
Zucchini lasagna instructions
- 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..
Place a layer of tightly arranged zucchini slices in the prepared baking pan and spread a layer of the ricotta mixture on top. 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. Top it off with some grated parmesan cheese and basil leaves, and you'll have the perfect weeknight meal for the whole family. This zucchini lasagna isn't a recipe to make on the hottest day of the year; join me in having watermelon for dinner that night instead.
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