Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, zucchini lasagna. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Zucchini lasagna is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Zucchini lasagna is something that I’ve loved my entire life. They’re nice and they look fantastic.
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. Thin slices of zucchini stand in for noodles in this lasagna. It is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal.
To get started with this recipe, we must first prepare a few ingredients. You can have 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
- Get 1 red bell pepper, chopped
- Take 6 oz baby spinach
- Prepare 1/2 small yellow onion, minced
- Get 2 garlic cloves, minced
- Prepare 1 salt and pepper
- Get 1 pinch red pepper flakes
- Make ready 32 oz jar pasta sauce
- Prepare 2 tbsp olive oil, extra virgin
- Make ready 6 no-boil lasagna noodles
- Take 15 oz ricotta cheese, part skim
- Get 1/4 cup grated parmesan cheese
- Prepare 1 large egg
- Take 1 tsp oregano, dried flakes
- Make ready 1 fresh basil leaves, for garnish
- Take 3 cup mozzarella cheese, shredded
This lasagna uses zucchini in place of pasta thereby reducing calories. All the feels and flavors of lasagna but made with vegetable noodles instead of pasta. This zucchini lasagna recipe uses zucchini two ways! Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself.
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.
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 Lasagna is pasta-free yet tasty and rich. It's the perfect low-carb, gluten-free lasagna and a great way to sneak extra veggies in. Our traditional recipe for The Most Amazing Lasagna is a.
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