Zucchini lasagna is a low-carb favourite on a traditional lasagna recipe.
With layers of contemporary zucchini, ricotta cheese and wealthy meat sauce, this meal is one of the best ways to take pleasure in contemporary backyard zucchini!
- Zucchini lasagna is a deliciously guilt-free and nutritious entrée.
- It’s versatile, and straightforward to arrange and ideal to make forward.
- Zucchini lasagna is nice as a low-carb meal, however even pasta lovers love this hearty crowd favourite.
Substances for Zucchini Lasagna
Zucchini: Select agency and contemporary zucchini; no must peel store-bought zucchini. If utilizing additional massive backyard zucchini, the pores and skin generally is a bit robust, and also you would possibly wish to peel them and take away any massive seeds.
Meat: I exploit floor beef on this recipe, however be happy to make use of any mixture of Italian sausage, floor rooster, or turkey.
Sauce: Canned crushed tomatoes style contemporary and are the bottom of the sauce, whereas diced diced tomatoes add texture. To make it fast, you can also make this zucchini lasagna recipe with marinara sauce or your favourite pasta sauce instead of crushed and diced tomatoes (skip the sugar, too).
Seasoning: Italian Seasoning, provides a traditional herb taste, whereas a bit small of sugar balances the acidity of the tomatoes.
Cheese Layer: I really like ricotta or cottage cheese on this recipe and have made it many instances with both choice. Cottage cheese tends to be extra available and budget-friendly. Egg helps bind the cheese layer.
Variations
- Add layers of greens like sauteed mushrooms and onions, spinach, eggplant, tomatoes, or any mixture of roasted veggies.
- As a substitute of ricotta, you should utilize cheaper, small-curd cottage cheese if desired.
- Put together lasagna in a roll-up model for good parts.
- This recipe can also be nice utilizing eggplant as a substitute of zukes.
Easy methods to Make Zucchini Lasagna
- Prep Veggies: Use a mandolin or sharp knife to chop the zucchini. Bake as directed within the recipe under.
- Sauce: Prep and prepare dinner the pasta sauce.
- Cheese Filling: Mix the ricotta, egg, basil, and parmesan cheese in a bowl.
- Assemble: Layer the substances and bake (recipe under). Let relaxation earlier than slicing.
Zucchini is especially made up of water, so anticipate a bit extra liquid in your lasagna than in conventional lasagna. Listed here are just a few ideas:
- Cook dinner the zucchini in accordance with the recipe under earlier than layering.
- Cook dinner the sauce till it’s fairly thick because the zucchini will add additional liquid.
- Make sure the lasagna rests for 20 to half-hour earlier than serving.
- As soon as rested, I typically tilt the pan to empty a little bit little bit of the water, it’s inevitable that there will probably be a little bit bit.
Storing Zucchini Lasagna
- Hold leftover zucchini lasagna in an hermetic container within the fridge for as much as 5 days, or freeze in a freezer-safe container for as much as 3 months. Reheat within the oven or microwave.
- Thaw frozen zucchini lasagna in a single day within the fridge earlier than reheating. Cowl with foil and bake at 350°F for 30-40 minutes. Add additional cheese on the highest and broil for 2-3 minutes for a crispy brown and bubbly crust.
Extra Zucchini Favorites
Zucchini is nice for zucchini noodles however I adore it in so many recipes, each candy and savory, for scrumptious outcomes.
Did your loved ones love this Zucchini Lasagna? Be sure you depart a ranking and a remark under!
Zucchini Lasagna
This zucchini lasagna provides a scrumptious and tacky twist on conventional lasagna!
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Preheat the oven to 400°F.
Utilizing a pointy knife or a mandoline, lower the zucchini into ¼-inch slices lengthwise and place in a single layer on a baking sheet.
Season the zucchini with salt and bake for 12 to fifteen minutes or till softened. Put aside to chill and scale back the oven to 350°F.
In the meantime, add the bottom beef, onion, and garlic to a big skillet and prepare dinner over medium warmth, breaking it up with a spoon, till no pink stays. Drain any fats.
Stir within the crushed tomatoes, diced tomatoes, Italian seasoning, sugar, and bay leaf. Simmer uncovered over medium warmth till thickened, about 10 minutes. Take away the bay leaf.
In the meantime, in a medium bowl, combine collectively ricotta cheese, overwhelmed egg, basil and parmesan cheese.
Pour ½ cup of the meat sauce within the backside of a 9 x 13 inch pan. Layer one-third of the zucchini slices and half of the meat sauce.
Add one other layer of zucchini, the entire ricotta combination, yet another layer of zucchini, and the remaining meat sauce.
Bake uncovered for 45 minutes, high with the mozzarella cheese, and bake for a further 15 to twenty minutes.
Take away from the oven and relaxation uncovered for at the least 20 minutes earlier than serving.
- Cook dinner the sauce till it’s fairly thick because the zucchini will add additional liquid.
- Make sure the lasagna rests for 20 to half-hour earlier than serving.
- As soon as rested, I typically tilt the pan to empty a little bit little bit of the liquid; it’s inevitable that there will probably be a little bit bit.
Energy: 540 | Carbohydrates: 24g | Protein: 36g | Fats: 35g | Saturated Fats: 17g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 12g | Trans Fats: 1g | Ldl cholesterol: 148mg | Sodium: 752mg | Potassium: 1274mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1304IU | Vitamin C: 47mg | Calcium: 486mg | Iron: 5mg
Vitamin info supplied is an estimate and can range primarily based on cooking strategies and types of substances used.
Course Casserole, Dinner, Entree, Essential Course
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