Hey everyone, it’s O’Neill, welcome to our recipe site. Today, I will show you a way to make a special dish, zucchini lasagna. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Zucchini lasagna is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Zucchini lasagna is something which I’ve loved my entire life.
Zucchini Lasagna is a delicious, low-carb, wheat-free and gluten-free lasagna that's loaded with Here's a few tips on how do you make perfect zucchini lasagna: Start by cutting the zucchini ribbons. Zucchini lasagna is a fresh take on a classic comfort food dish. Zucchini lasagna is a fresh take on a classic comfort food dish.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook zucchini lasagna using 16 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Zucchini lasagna:
- Get 4 zucchini
- Get 1 red bell pepper, chopped
- Take 6 oz baby spinach
- Get 1/2 small yellow onion, minced
- Make ready 2 garlic cloves, minced
- Get 1 salt and pepper
- Take 1 pinch red pepper flakes
- Make ready 32 oz jar pasta sauce
- Prepare 2 tbsp olive oil, extra virgin
- Get 6 no-boil lasagna noodles
- Make ready 15 oz ricotta cheese, part skim
- Make ready 1/4 cup grated parmesan cheese
- Get 1 large egg
- Take 1 tsp oregano, dried flakes
- Get 1 fresh basil leaves, for garnish
- Get 3 cup mozzarella cheese, shredded
This low carb, keto and gluten-free dish has all the wonderful flavors of lasagna, minus the extra carbs! This zucchini lasagna isn't a recipe to make on the hottest day of the year; join me in having To avail you of your CSA zucchini overload, this lasagna swaps thin-sliced zucchini for lasagna noodles. Zucchini Lasagna made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. Zucchini Lasagna may be the perfect late summer meal, but it also has a reputation for turning out watery and sad!
Steps 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.
We're sharing a tasty, beefy zucchini lasagna recipe with you. This zucchini lasagna recipe uses zucchini two ways! Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself. Zucchini: Zucchini have a mild liver-purging effect, allowing the liver to squeeze out poisonous troublemakers safely. Zucchini Lasagna - A veggie lasagna without the dairy, grains, or fat?
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