Easy Way to Cook Delicious Zucchini lasagna #weekly jikoni challenge

Hello everybody, welcome to my recipe site. Today I will show you a way to prepare a distinctive dish, Zucchini lasagna #weekly jikoni challenge. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Zucchini lasagna #weekly jikoni challenge Recipe. Zucchini Lasagna is a delicious, low-carb, wheat-free and gluten-free lasagna that's loaded with Here's a few tips on how do you make perfect zucchini lasagna: Start by cutting the zucchini ribbons. Zucchini lasagna is a fresh take on a classic comfort food dish.

You can have Zucchini lasagna #weekly jikoni challenge using 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Zucchini lasagna #weekly jikoni challenge

1. Prepare 1 kg of ground beef.
2. Make ready 1 1/2 teaspoons of salt.
3. It’s 1 tsp of vegetable oil.
4. You need 1/2 of large onion, chopped.
5. Make ready 3 cloves of garlic, minced.
6. Take 1 (28 oz) of can crushed tomatoes.
7. Prepare 2 tbsp of chopped fresh basil.
8. Take to taste of black pepper,.
9. It’s 3 of medium, zucchini sliced.
10. Prepare 1 1/2 cups of Parmesan.
11. You need 1 of large egg.
12. Take 4 cups of shredded part-skim mozzarella cheese.
13. Make ready 1/4 cup of eden cheese.

Zucchini Lasagna is a delicious way to enjoy the lasagna flavor you love, without the noodles.All the feels and flavors of lasagna but made with vegetable noodles instead of pasta.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.

Zucchini lasagna #weekly jikoni challenge step by step

1. In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat..
2. 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..
3. 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..
4. 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..
5. Preheat oven to 375°..
6. In a medium bowl mix eden cheese, parmesan cheese and egg. Stir well..
7. 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..
8. Let stand about 5 - 10 minutes before serving..

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.This lasagna uses zucchini in place of pasta thereby reducing calories.

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