Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, zucchini lasagna. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Zucchini lasagna is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Zucchini lasagna is something that I’ve loved my whole life.
Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Top with cottage cheese mixture and half the meat sauce. Add remaining zucchini; dust with remaining flour.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook zucchini lasagna using 16 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Zucchini lasagna:
- Take 4 zucchini
- Prepare 1 red bell pepper, chopped
- Make ready 6 oz baby spinach
- Prepare 1/2 small yellow onion, minced
- Prepare 2 garlic cloves, minced
- Take 1 salt and pepper
- Take 1 pinch red pepper flakes
- Take 32 oz jar pasta sauce
- Take 2 tbsp olive oil, extra virgin
- Prepare 6 no-boil lasagna noodles
- Make ready 15 oz ricotta cheese, part skim
- Get 1/4 cup grated parmesan cheese
- Get 1 large egg
- Make ready 1 tsp oregano, dried flakes
- Take 1 fresh basil leaves, for garnish
- Get 3 cup mozzarella cheese, shredded
You start by slicing the zucchinis lengthwise, seasoning and grilling them. Cook the beef with garlic, spices and marinara sauce. Mix the ricotta cheese with eggs and basil. It creates more layers of zucchini noodles for a more satisfying texture and the ideal ratio of noodles to sauce to ricotta filling.
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.
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. Top with remaining noodles, sauce and Asiago cheese. Zucchini Lasagna is a low-carb, gluten free twist on your favorite Italian comfort food.
So that is going to wrap it up with this special food zucchini lasagna recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
