Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, zucchini lasagna. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Zucchini lasagna is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Zucchini lasagna is something that I have loved my whole life.
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 prepare a few ingredients. You can have zucchini lasagna using 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Zucchini lasagna:
- Take 4 zucchini
- Take 1 red bell pepper, chopped
- Get 6 oz baby spinach
- Get 1/2 small yellow onion, minced
- Make ready 2 garlic cloves, minced
- Get 1 salt and pepper
- Get 1 pinch red pepper flakes
- Make ready 32 oz jar pasta sauce
- Prepare 2 tbsp olive oil, extra virgin
- Prepare 6 no-boil lasagna noodles
- Take 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
- Prepare 3 cup mozzarella cheese, shredded
It's loaded with veggies, but still has the rich flavors and scrumptious texture of a. All the feels and flavors of lasagna but made with vegetable noodles instead of pasta. This lasagna uses zucchini in place of pasta thereby reducing calories. This zucchini lasagna recipe uses zucchini two ways!
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.
Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself. Zucchini Lasagna Roll Ups are made with thin zucchini slices rolled around a delicious ricotta filling, then baked in tomato sauce and topped with cheese. A healthier, low carb lasagna option that's not. Zucchini Lasagna is pasta-free yet tasty and rich. It's the perfect low-carb, gluten-free lasagna and a great way to sneak extra veggies in.
So that’s going to wrap it up with this special food zucchini lasagna recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
