Zucchini lasagna #weekly jikoni challenge
Zucchini lasagna #weekly jikoni challenge

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, zucchini lasagna #weekly jikoni challenge. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Zucchini lasagna #weekly jikoni challenge is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Zucchini lasagna #weekly jikoni challenge is something that I’ve loved my whole 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 must prepare a few components. You can cook 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:
  1. Prepare 1 kg ground beef
  2. Get 1 1/2 teaspoons salt
  3. Make ready 1 tsp vegetable oil
  4. Make ready 1/2 large onion, chopped
  5. Get 3 cloves garlic, minced
  6. Take 1 (28 oz) can crushed tomatoes
  7. Prepare 2 tbsp chopped fresh basil
  8. Get to taste black pepper,
  9. Prepare 3 medium, zucchini sliced
  10. Make ready 1 1/2 cups Parmesan
  11. Get 1 large egg
  12. Make ready 4 cups shredded part-skim mozzarella cheese
  13. Prepare 1/4 cup eden cheese

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

Instructions to make Zucchini lasagna #weekly jikoni challenge:
  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 made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. This lasagna uses zucchini in place of pasta thereby reducing calories. This zucchini lasagna isn't a recipe to make on the hottest day of the year; join me in having To avail you of your CSA zucchini overload, this lasagna swaps thin-sliced zucchini for lasagna noodles. 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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