I like a basic lasagna recipe however when my backyard is overflowing, zucchini lasagna makes an look.
Piled excessive with layers of recent zucchini, seasoned floor beef and tomatoes, and three sorts of cheese, this recipe packs the entire taste you like in a standard lasagna.
Decrease in carbs, however equally scrumptious, it is a favourite.
What’s Zucchini Lasagna?
- Low-carb goodness – this straightforward recipe replaces wheat noodles with wholesome strips of zucchini!
- Nice for batch cooking – prepare dinner up a double recipe and revel in all of it week for healthful dinners and filling workday lunches!
- Serve a crowd this scorching and hearty lasagna! Add a aspect of garlic bread for absorbing the wealthy tomato sauce!
Substances and Variations
Zucchini Noodles – Deplete these summer season zucchini from the backyard! A mandolin makes evenly sliced zucchini, and if there are leftovers, simply lower them into zoodles and freeze them for later.
Sauce – This do-it-yourself meat sauce has the right steadiness of flavors and a sprinkle of Italian seasoning. In a pinch, use a jar of your favourite marinara.
Cheese – Make homemade ricotta or use cottage cheese as an alternative. Mozzarella may very well be substituted with Monterey Jack or recent mozzarella. The cheeses may be switched out, however don’t change the quantities. All that creamy, bubbly cheese is what makes zucchini lasagna so memorable!
Variations – Swap out zucchini for eggplant, or add additional greens like sliced mushrooms, sauteed spinach or onions, or different roasted vegetables. Omit the meat for a vegetarian meatless dish!
Learn how to Reduce Zucchini for Lasagna
Zucchini lasagna noodles are simple to make. Merely slice the zucchini skinny with a pointy knife or a mandolin to about ¼” thick. A mandolin will assist make sure the zucchini is evenly sliced.
Learn how to Make Zucchini Lasagna
- Thinly slice the zucchini as per the recipe beneath.
- Make the pasta sauce.
- Combine the ricotta, egg, basil, and parmesan cheese in a bowl.
- Layer the elements and bake for 45 minutes, high with mozzarella, and bake one other 15-20 minutes. Let relaxation earlier than chopping.
Make Zucchini Rollups!
Unfold filling on strips of zucchini, roll them up, and place them in a baking dish. Prime with additional sauce and cheese and bake based on recipe directions.
Ideas for Zucchini Lasagna
Zucchini is principally water so naturally, it is going to produce liquid. Listed below are my favourite tricks to maintain the zucchini from being too watery.
- Precook the zucchini as directed, this assist guarantee it isn’t too get watery. Zucchini may be grilled instead of baking.
- Let the lasagna relaxation after baking so any extra liquid can soak again into the lasagna. If time permits, make it a day or two forward of time.
Leftovers?
Retailer leftover zucchini lasagna in an hermetic container within the fridge for as much as 5 days, or within the freezer for 3 months. Reheat within the microwave. To reheat frozen lasagna, be certain that it’s thawed (let it thaw within the fridge). Place it in an oven-safe dish, cowl it with aluminum foil, and prepare dinner in a preheated 350°F oven for 30-40 minutes. Add a bit extra cheese to the highest and broil for 2-3 minutes to get that properly browned cheese crust!
Lasagna Favorites
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Zucchini Lasagna
Zucchini lasagna is a scrumptious tackle conventional lasagna!
Preheat the oven to 400°F.
Utilizing a pointy knife or a mandoline, lower the zucchini into ¼-inch slices lengthwise and place in a single layer on a baking sheet.
Season the zucchini with salt and bake for 12 to fifteen minutes or till softened. Put aside to chill and cut back the oven to 350°F.
In the meantime, add the bottom beef, onion, and garlic to a big skillet and prepare dinner over medium warmth, breaking it up with a spoon, till no pink stays. Drain any fats.
Stir within the crushed tomatoes, diced tomatoes, Italian seasoning, sugar, and bay leaf. Simmer uncovered over medium warmth till thickened, about 10 minutes. Take away the bay leaf.
In the meantime, in a medium bowl, combine collectively ricotta cheese, crushed egg, basil and parmesan cheese.
Pour ½ cup of the meat sauce within the backside of a 9 x 13 inch pan. Layer one-third of the zucchini slices and half of the meat sauce.
Add one other layer of zucchini, the entire ricotta combination, yet another layer of zucchini, and the remaining meat sauce.
Bake uncovered for 45 minutes, high with mozzarella cheese and bake for an extra 15 to twenty minutes.
Retailer leftover lasagna for as much as 4-5 days in a coated container within the fridge.
Energy: 451 | Carbohydrates: 24g | Protein: 39g | Fats: 24g | Saturated Fats: 13g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Trans Fats: 0.3g | Ldl cholesterol: 141mg | Sodium: 751mg | Potassium: 1332mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1304IU | Vitamin C: 47mg | Calcium: 479mg | Iron: 6mg
Vitamin data supplied is an estimate and can range based mostly on cooking strategies and types of elements used.
Course Casserole, Dinner, Entree
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