Along with draining liquid from the zucchini slices, we need to make sure the tomato beef sauce is as thick as possible. Spray a 9x13-inch baking dish with cooking spray. Heat ¼ of the amount of olive oil in a large pan, add garlic and cook for 2 to 3 minutes. Repeat the layering process until 3 to 4 layers have been made. Bake the zucchini lasagna. When the oil is medium hot, add chopped onion and saute until it is softened approx. Season with salt and pepper. Cover with aluminum foil and bake for 20 minutes. Buttery Garlic Herb Chicken with Zucchini, Creamy Chicken Gnocchi Soup (Olive Garden Copycat). Lots of zucchini slices sandwiched between flavorful beef sauce, creamy ricotta, fresh herbs, mozzarella, and parmesan cheese. In bowl, combine garlic, ricotta, 1/4 cup of the Parmesan, beaten egg, salt, pepper and 1/4 cup fresh basil and stir until blended. (see tips below). I cut the recipe down b/c I only had 2 small to medium sized zucchini, and it fit into a fairly small casserole dish (though I did get 4 layers, which I loved), so I would cook all the zucchini first then determine the size dish to use b/c I personally think that a 13x9 dish would be too big. Add another layer of zucchini and press down flat. Scatter remaining mozzarella over top. Add tomato passata to pan and fill half the jar with water and add to the pan. I’m sure it is delicious as written but I’m not the healthiest eater so I made a couple small changes lol. Please try again. On my blog, you'll find a collection of healthy breakfast, lunch, dinner and dessert recipes with detailed instructions. This is an easy recipe and delicious. Info. Add minced garlic, saute for 30 seconds. Stir well. Add the zucchini into a bowl and allow to cool slightly before adding ricotta and 1 cup of mozzarella. Turned out a little watery but was still super delicious. Also added a little ricotta cheese over zucchini before sauce. this link is to an external site that may or may not meet accessibility guidelines. I used the sauce from The Worlds Best Lasagna recipe on this sight. By submitting, I agree to the terms and conditions. I used my griddle to cook the zucchini so I could keep it in a single layer. Ricotta and egg mixture in between the layers adds that creaminess in every bite. Spread a thin layer of beef sauce at the bottom. In another pan heat remaining oil with 1 garlic clove, lemon thyme and onion. I put ricotta cheese mixed with a little oregano and mozzarella cheese and mild Italian turkey sausage between the layers as well to make it extra yummy! Layer zucchini slices, overlapping slightly, on top of marinara layer. Sprinkle with remaining chopped fresh basil. Looking for an alternative to a classic lasagna recipe? Amount is based on available nutrient data. Top with remaining zucchini slices, soup, Mozzarella cheese and Parmesan. Bake until cheese is golden and bubbly and small brown spots start to appear. Carefully remove the foil and bake for 15 minutes more until the cheese is bubbly and small brown spots starts appearing. In medium sized bowl add the ricotta cheese, parmesan, and egg. (Reserve 1 tablespoon each of basil and parsley for ricotta mixture). Baked it for 25 minutes. Please note that your review might take up to 72 hours to appear following submission. Grab all the zucchini at your farmer’s market and try these delicious recipes! Your email address will not be published. How to Make Zucchini Lasagna Preheat oven to 350F. Add zucchini and cook for 3 to 5 minutes or until zucchini is soft. You can substitute regular noodles with Zucchini noodles aka Zoodles in your favorite recipes, without altering the recipe much. So one of the crucial steps in making this lasagna is to prepare the vegetable before using it in the dish. :). Zucchini Lasagna is a healthier take on classic lasagna without compromising on taste. Zucchini noodle lasagna bakes for 30 minutes covered with foil and then another 15 uncovered for a total of 45 minutes. Love it! © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Add ground beef & break up large chunks of meat with a spatula and cook until it is no longer pink. Remove from the oven and let it rest for at least 20 minutes before serving. It is super easy quick and delicious! To assemble, add enough tomato passata to cover the bottom of a baking dish or lasagna tray and add a layer of lasagna sheets. Then add ground beef. (Reserve 1 tablespoon each of basil and parsley for ricotta mixture). Season with salt and pepper and discard whole garlic clove. (2-3) After salting and drying zucchini slices start layering your lasagna in a 13×9 baking dish: thin layer of sauce, zucchini noodles, ricotta, mozzarella cheese. very good I boiled the zucchini first instead of frying and baked at 400 for 25 mins. In another pan heat remaining oil with 1 chopped garlic clove, lemon thyme and onion and cook for 3 minutes. This made a great side for our pasta tonight, but I could totally eat this as a main dish with a nice salad and some garlic bread on the side. Mix to combine. Copyright ©2020, Real Housemoms. Finish with a layer of lasagna sheets followed by remaining passata and scatter remaining mozzarella over the top. Spoon ricotta mixture over the zucchini slices spread to a thin layer. Zucchini has a lot water in it naturally, use some of these tips to make sure your BEST Zucchini Lasagna isn’t soggy. 4 zucchini, horizontally and thinly sliced, 1 cup shredded part-skim mozzarella cheese. Add salt and pepper to taste. Set aside. Congrats! I highly recommend this recipe!! 2 minutes. Zucchini is very high in water content and tend to release a lot of water when cooked. I added 2 cups of ricotta and 1 egg to the cheese mix. Add comma separated list of ingredients to exclude from recipe. Most people won't think twice about serving basic cornbread when is on the table. Add bay leaf, fennel, oregano, paprika, chopped basil, and parsley. Zucchini Lasagna is a healthier take on classic lasagna without compromising on taste. Thanks for sharing. Then top it with beef sauce followed by mozzarella cheese. Large Skillet: This skillet is my go-to kitchen tool. Add salt and pepper to taste. I used the zucchini to make 2” ravioli squares. Arrange the zucchini slices in a single layer over the meat sauce. Become part of the San Remo family and receive all the latest recipe and product updates delivered straight to your inbox. Place another towel on top and press gently to soak all the remaining liquids. Finish with a layer of pasta on top and spoon over remaining passata. Bake for 30 to 40 mins in a moderate oven or until the lasagna is golden and cooked through. All Rights Reserved. To assemble, add enough tomato passata to cover the bottom of a baking dish or lasagna tray and add a layer of lasagna sheets. I guarantee you will not even miss the pasta here. Heat a large, heavy skillet over medium heat. There was an error submitting your subscription. Stir in spaghetti sauce,1 tablespoon parsley,oregano:heat until boiling. I’m mom to two great boys and married to my best friend! I use a cheap mandoline slicer to cut the zucchini. The zucchini does express a lot of water, so sometimes the dish will be juicy. Follow Real Housemoms on Pinterest. The grip handle makes them easy to hold and the pour spout makes them perfect for batters! Repeat the layering process until 3 to 4 layers have been made. Mix well and let it cook on medium heat for 5 minutes. Lots of zucchini slices sandwiched between flavorful beef sauce, creamy ricotta, fresh herbs, mozzarella, and parmesan cheese. Last Updated: August 8, 2019 This post may contain affiliate links. Cooked the zucchini on a griddle pan and sprinkled with garlic salt & pepper. Lowfat and delicious. Bake for 30 to 40 mins until the lasagna is golden and cooked through. Top the ricotta layer with another layer of zucchini slices. Spread 1/2 cup marinara sauce over zucchini layer; top with 1/4 cup Parmesan cheese and 1/4 to 1/2 cup mozzarella cheese. Allrecipes is part of the Meredith Food Group. There aren't any reviews yet. It’s similar to your typical sauce, but with even more flavour! Preheat oven to 375 F degrees. Repeat the layering process until 3 to 4 layers have been made. Do not include any personal information, such as full names, e-mail addresses, telephone number, etc. Spread half of the dough in ungreased 9x13 inch pan. 155 calories; protein 9.4g 19% DV; carbohydrates 13.7g 4% DV; fat 7.1g 11% DV; cholesterol 19.4mg 7% DV; sodium 558.4mg 22% DV. In bowl, combine garlic, ricotta, 1/4 cup of the Parmesan, beaten egg, salt, pepper and 1/4 cup fresh basil and stir until blended.
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