Recipe: Yummy Zucchini lasagna #weekly jikoni challenge

Zucchini lasagna #weekly jikoni challenge. Zucchini Lasagna is a delicious, low-carb, wheat-free and gluten-free lasagna that's loaded with vegetables, it's SOOO good you won't miss the pasta! I've made this dish a gazillion times and even. Zucchini lasagna is a fresh take on a classic comfort food dish.

This lasagna is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting. 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. You can have Zucchini lasagna #weekly jikoni challenge using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Zucchini lasagna #weekly jikoni challenge

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

I first made this zucchini lasagna recipe a few months ago when my parents came to visit for the holidays. I wanted to make them a fancy comfort-food dish that was healthy at the same time. Zucchini Lasagna is a delicious way to enjoy the lasagna flavor you love, without the noodles. Zucchini lasagna is a fresh take on a classic comfort food dish.

Zucchini lasagna #weekly jikoni challenge instructions

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..

It's loaded with veggies, but still has the rich flavors and scrumptious texture of a. Zucchini Lasagna made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. This Spinach and Zucchini Lasagna Recipe is low-carb, a one-pot meal, and absolutely delicious. This zucchini lasagna recipe uses zucchini two ways! Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself.