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We hope you got benefit from reading it, now let’s go back to zucchini lasagna recipe. To make zucchini lasagna you need 16 ingredients and 9 steps. Here is how you do it.
The ingredients needed to make Zucchini lasagna:
- You need 4 zucchini
- You need 1 red bell pepper, chopped
- You need 6 oz baby spinach
- Provide 1/2 small yellow onion, minced
- Provide 2 garlic cloves, minced
- Provide 1 salt and pepper
- Take 1 pinch red pepper flakes
- Provide 32 oz jar pasta sauce
- Use 2 tbsp olive oil, extra virgin
- You need 6 no-boil lasagna noodles
- Use 15 oz ricotta cheese, part skim
- You need 1/4 cup grated parmesan cheese
- Prepare 1 large egg
- Provide 1 tsp oregano, dried flakes
- Use 1 fresh basil leaves, for garnish
- Get 3 cup mozzarella cheese, shredded
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.
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. This zucchini lasagna recipe uses zucchini two ways! Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself.
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