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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.
Alright, don’t linger, let’s practice this zucchini lasagna formula with 16 components which are definitely easy to acquire, and we have to process them at the very least through 9 methods. You should shell out a while on this, so the resulting food could be perfect.
Ingredients for Zucchini lasagna:
- Make ready 4 - zucchini
- Provide 1 of red bell pepper, chopped
- Require 6 oz baby spinach
- Require 1/2 - small yellow onion, minced
- You need 2 garlic cloves, minced
- Require 1 for salt and pepper
- Need 1 pinch red pepper flakes
- Take 32 oz of jar pasta sauce
- Get 2 tbsp olive oil, extra virgin
- Need 6 for no-boil lasagna noodles
- Make ready 15 oz of ricotta cheese, part skim
- Make ready 1/4 cup of grated parmesan cheese
- Take 1 - large egg
- Get 1 tsp of oregano, dried flakes
- Give 1 for fresh basil leaves, for garnish
- Require 3 cup of mozzarella cheese, shredded
It's loaded with veggies, but still has the rich flavors and scrumptious texture of a. Zucchini Lasagna made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. This lasagna uses zucchini in place of pasta thereby reducing calories. In this delicious zucchini lasagna, zucchini slices replace the noodles.
Zucchini lasagna steps:
- 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 low carb, keto and gluten-free dish has all the wonderful flavors of lasagna, minus the extra carbs! All the feels and flavors of lasagna but made with vegetable noodles instead of pasta. This zucchini lasagna recipe uses zucchini two ways! Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself. 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.
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