Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, zucchini lasagna. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Try it with our Marinara, Meat or Roasted Garlic Alfredo Sauces. Check out one of our delicious pasta recipes! Browse Our Official Site For Easy Lasagna Recipes.
Zucchini lasagna is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Zucchini lasagna is something which I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can have zucchini lasagna using 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Zucchini lasagna:
- Prepare 4 zucchini
- Prepare 1 red bell pepper, chopped
- Get 6 oz baby spinach
- Prepare 1/2 small yellow onion, minced
- Take 2 garlic cloves, minced
- Take 1 salt and pepper
- Take 1 pinch red pepper flakes
- Take 32 oz jar pasta sauce
- Prepare 2 tbsp olive oil, extra virgin
- Take 6 no-boil lasagna noodles
- Prepare 15 oz ricotta cheese, part skim
- Take 1/4 cup grated parmesan cheese
- Get 1 large egg
- Prepare 1 tsp oregano, dried flakes
- Take 1 fresh basil leaves, for garnish
- Prepare 3 cup mozzarella cheese, shredded
I've made this dish a gazillion times and even shared it in my first cookbook! 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! Using zucchini slices instead of wheat noodles in this tasty lasagna is genius!
Instructions 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.
You lower the carbs AND enjoy the wonderfully fresh flavor of zucchini. Spoon a layer of marinara on top and cover with half of the zucchini. This zucchini lasagna recipe is SO good, you want even miss the pasta! This Zucchini Lasagna is a comforting, hot, meaty, cheesy, saucy, low-carb, gluten free, keto take on your favorite Italian comfort food! It's layered with thinly sliced zucchini, the BEST homemade Bolognese, creamy ricotta (with a secret no-grainy ricotta trick), nutty Parmesan and gooey mozzarella cheese.
So that is 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 more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
