Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, zucchini lasagna #weekly jikoni challenge. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Zucchini lasagna #weekly jikoni challenge is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Zucchini lasagna #weekly jikoni challenge is something that I have loved my entire 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 begin with this recipe, we have to prepare a few ingredients. You can cook zucchini lasagna #weekly jikoni challenge using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Zucchini lasagna #weekly jikoni challenge:
- Prepare 1 kg ground beef
- Prepare 1 1/2 teaspoons salt
- Get 1 tsp vegetable oil
- Take 1/2 large onion, chopped
- Take 3 cloves garlic, minced
- Take 1 (28 oz) can crushed tomatoes
- Get 2 tbsp chopped fresh basil
- Prepare to taste black pepper,
- Make ready 3 medium, zucchini sliced
- Make ready 1 1/2 cups Parmesan
- Make ready 1 large egg
- Get 4 cups shredded part-skim mozzarella cheese
- Take 1/4 cup eden cheese
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 #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.
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 exceptional food zucchini lasagna #weekly jikoni challenge recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
