Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, zucchini lasagna #weekly jikoni challenge. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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.
Zucchini lasagna #weekly jikoni challenge is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Zucchini lasagna #weekly jikoni challenge is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have 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:
- Make ready 1 kg ground beef
- Get 1 1/2 teaspoons salt
- Get 1 tsp vegetable oil
- Take 1/2 large onion, chopped
- Take 3 cloves garlic, minced
- Make ready 1 (28 oz) can crushed tomatoes
- Get 2 tbsp chopped fresh basil
- Make ready to taste black pepper,
- Prepare 3 medium, zucchini sliced
- Get 1 1/2 cups Parmesan
- Take 1 large egg
- Take 4 cups shredded part-skim mozzarella cheese
- Get 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!
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.
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.
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