Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, zucchini lasagna. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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.
Zucchini lasagna is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Zucchini lasagna is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook zucchini lasagna using 16 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Zucchini lasagna:
- Make ready 4 zucchini
- Get 1 red bell pepper, chopped
- Make ready 6 oz baby spinach
- Prepare 1/2 small yellow onion, minced
- Make ready 2 garlic cloves, minced
- Prepare 1 salt and pepper
- Get 1 pinch red pepper flakes
- Prepare 32 oz jar pasta sauce
- Make ready 2 tbsp olive oil, extra virgin
- Prepare 6 no-boil lasagna noodles
- Get 15 oz ricotta cheese, part skim
- Make ready 1/4 cup grated parmesan cheese
- Take 1 large egg
- Get 1 tsp oregano, dried flakes
- Take 1 fresh basil leaves, for garnish
- Take 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 zucchini lasagna recipe uses zucchini two ways! Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself.
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.
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. Thinly sliced zucchini stands in for the noodles in this easy lightened-up zucchini lasagna. I first made this zucchini lasagna recipe a few months ago when my parents came to visit for the holidays. When it comes to comfort food, there are few meals as satisfying as warm, cheesy lasagna. In this delicious zucchini lasagna, zucchini slices replace the noodles.
So that is going to wrap it up for this exceptional food zucchini lasagna recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
