Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, zucchini lasagna. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Zucchini lasagna is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Zucchini lasagna is something which I have loved my entire life.
Zucchini lasagna is a fresh take on a classic comfort food dish. It's gluten-free, low-carb, keto-friendly and loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna. Zucchini lasagna is a fresh take on a classic comfort food dish.
To get started with this particular recipe, we must prepare a few ingredients. You can have zucchini lasagna using 16 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Zucchini lasagna:
- Prepare 4 zucchini
- Take 1 red bell pepper, chopped
- Make ready 6 oz baby spinach
- Take 1/2 small yellow onion, minced
- Get 2 garlic cloves, minced
- Take 1 salt and pepper
- Make ready 1 pinch red pepper flakes
- Make ready 32 oz jar pasta sauce
- Prepare 2 tbsp olive oil, extra virgin
- Get 6 no-boil lasagna noodles
- Prepare 15 oz ricotta cheese, part skim
- Take 1/4 cup grated parmesan cheese
- Prepare 1 large egg
- Make ready 1 tsp oregano, dried flakes
- Take 1 fresh basil leaves, for garnish
- Get 3 cup mozzarella cheese, shredded
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. A noodle-less, low carb zucchini lasagna with an incredible turkey meat sauce! This zucchini lasagna recipe uses zucchini two ways!
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.
Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself. 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! When it comes to comfort food, there are few meals as satisfying as warm, cheesy lasagna.
So that’s going to wrap it up for this special food zucchini lasagna recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
