Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, zucchini lasagna. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Zucchini lasagna is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Zucchini lasagna is something which I have loved my whole life. They are fine and they look fantastic.
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.
To get started with this particular recipe, we have to first 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:
- Prepare 4 zucchini
- Make ready 1 red bell pepper, chopped
- Get 6 oz baby spinach
- Make ready 1/2 small yellow onion, minced
- Prepare 2 garlic cloves, minced
- Make ready 1 salt and pepper
- Make ready 1 pinch red pepper flakes
- Prepare 32 oz jar pasta sauce
- Make ready 2 tbsp olive oil, extra virgin
- Make ready 6 no-boil lasagna noodles
- Make ready 15 oz ricotta cheese, part skim
- Get 1/4 cup grated parmesan cheese
- Make ready 1 large egg
- Take 1 tsp oregano, dried flakes
- Get 1 fresh basil leaves, for garnish
- Prepare 3 cup mozzarella cheese, shredded
Zucchini Lasagna is a delicious way to enjoy the lasagna flavor you love, without the noodles. Zucchini Lasagna made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. 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!
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.
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 isn't a recipe to make on the hottest day of the year; join me in having To avail you of your CSA zucchini overload, this lasagna swaps thin-sliced zucchini for lasagna noodles. This zucchini lasagna recipe uses zucchini two ways! Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself.
So that’s going to wrap it up with this exceptional food zucchini lasagna recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
