Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, zucchini lasagna. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Stir in seasonings and tomato sauce. Spoon a layer of marinara on top and cover with half of the zucchini. 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!
Zucchini lasagna is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Zucchini lasagna is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have zucchini lasagna using 16 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Zucchini lasagna:
- Take 4 zucchini
- Prepare 1 red bell pepper, chopped
- Prepare 6 oz baby spinach
- Make ready 1/2 small yellow onion, minced
- Prepare 2 garlic cloves, minced
- Make ready 1 salt and pepper
- Prepare 1 pinch red pepper flakes
- Take 32 oz jar pasta sauce
- Make ready 2 tbsp olive oil, extra virgin
- Make ready 6 no-boil lasagna noodles
- Get 15 oz ricotta cheese, part skim
- Prepare 1/4 cup grated parmesan cheese
- Make ready 1 large egg
- Take 1 tsp oregano, dried flakes
- Take 1 fresh basil leaves, for garnish
- Prepare 3 cup mozzarella cheese, shredded
Drain any excess liquid from the edges of the baking pan with a. We're talking lots of layers of zucchini, mushrooms, a delicious beef sauce and, of course, loaded with lots of cheese. 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.
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.
Top it off with some grated parmesan cheese and basil leaves, and you'll have the perfect weeknight meal for the whole family. Sometimes, though, we crave something a tad less carb-heavy. This zucchini lattice lasagna is the perfect way to lighten up the classic dish for summer. In this delicious zucchini lasagna, zucchini slices replace the noodles. This low carb, keto and gluten-free dish has all the wonderful flavors of lasagna, minus the extra carbs!
So that’s going to wrap this up with this special food zucchini lasagna recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
