Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, zucchini lasagna #weekly jikoni challenge. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Zucchini Lasagna is a delicious, low-carb, wheat-free and gluten-free lasagna that's loaded with vegetables, it's SOOO good you won't miss the pasta! I've made this dish a gazillion times and even. Zucchini lasagna is a fresh take on a classic comfort food dish.
Zucchini lasagna #weekly jikoni challenge is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Zucchini lasagna #weekly jikoni challenge is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook zucchini lasagna #weekly jikoni challenge using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Zucchini lasagna #weekly jikoni challenge:
- Get 1 kg ground beef
- Prepare 1 1/2 teaspoons salt
- Prepare 1 tsp vegetable oil
- Take 1/2 large onion, chopped
- Prepare 3 cloves garlic, minced
- Take 1 (28 oz) can crushed tomatoes
- Take 2 tbsp chopped fresh basil
- Get to taste black pepper,
- Prepare 3 medium, zucchini sliced
- Prepare 1 1/2 cups Parmesan
- Get 1 large egg
- Prepare 4 cups shredded part-skim mozzarella cheese
- Take 1/4 cup eden cheese
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. 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!
Steps to make Zucchini lasagna #weekly jikoni challenge:
- In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat.
- Add vegetable oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
- Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
- Preheat a gas grill or grill pan to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.
- Preheat oven to 375°.
- In a medium bowl mix eden cheese, parmesan cheese and egg. Stir well.
- In a 9x12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.
- Let stand about 5 - 10 minutes before serving.
This lasagna uses zucchini in place of pasta thereby reducing calories. I first made this zucchini lasagna recipe a few months ago when my parents came to visit for the holidays. I wanted to make them a fancy comfort-food dish that was healthy at the same time. This Spinach and Zucchini Lasagna Recipe is low-carb, a one-pot meal, and absolutely delicious. 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.
So that is going to wrap it up with this special food zucchini lasagna #weekly jikoni challenge recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
