Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, zucchini lasagna #weekly jikoni challenge. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Zucchini lasagna is a fresh take on a classic comfort food dish. It's gluten-free, low-carb, keto-friendly and loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna. 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 #weekly jikoni challenge is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Zucchini lasagna #weekly jikoni challenge is something which I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can have zucchini lasagna #weekly jikoni challenge using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Zucchini lasagna #weekly jikoni challenge:
- Take 1 kg ground beef
- Get 1 1/2 teaspoons salt
- Make ready 1 tsp vegetable oil
- Make ready 1/2 large onion, chopped
- Take 3 cloves garlic, minced
- Take 1 (28 oz) can crushed tomatoes
- Get 2 tbsp chopped fresh basil
- Take to taste black pepper,
- Get 3 medium, zucchini sliced
- Get 1 1/2 cups Parmesan
- Make ready 1 large egg
- Make ready 4 cups shredded part-skim mozzarella cheese
- Get 1/4 cup eden cheese
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Steps to make Zucchini lasagna #weekly jikoni challenge:
- In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat.
- Add vegetable oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
- Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
- Preheat a gas grill or grill pan to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.
- Preheat oven to 375°.
- In a medium bowl mix eden cheese, parmesan cheese and egg. Stir well.
- In a 9x12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.
- Let stand about 5 - 10 minutes before serving.
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? This zucchini lasagna recipe uses zucchini two ways! Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself. When it comes to comfort food, there are few meals as satisfying as warm, cheesy lasagna.
So that’s going to wrap it up for this exceptional food zucchini lasagna #weekly jikoni challenge recipe. Thank you very much for your time. I’m sure 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 loved ones, friends and colleague. Thank you for reading. Go on get cooking!
