Zucchini Lasagna
The recipe Zucchini Lasagna can be made in about 1 hour and 15 minutes. For $1.63 per serving, you get a main course that serves 8. Watching your figure? This gluten free and primal recipe has 350 calories, 23g of protein, and 24g of fat per serving. 33 people were impressed by this recipe. It is brought to you by Gal on a Mission. Head to the store and pick up canned tomatoes, shredded mozzarella cheese, onion, and a few other things to make it today. It is a rather cheap recipe for fans of Mediterranean food. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is pretty good. Users who liked this recipe also liked Zucchini Lasagna with Zucchini “Ricotta”, Zucchini Lasagna, and Zucchini Lasagna.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 55 minutes
Ingredients:
28oz can of crushed tomatoes
1 tablespoon olive oil or coconut oil
1 large egg
3 tablespoons fresh basil, chopped
4 garlic cloves, minced
1 small onion, chopped
1 teaspoon oregano
½ cup parmesan cheese
15oz container of ricotta cheese
salt and pepper, to taste
16oz shredded mozzarella cheese
3 medium zucchinies, sliced length-wise
Equipment:
paper towels
grill pan
sauce pan
grill
bowl
oven
casserole dish
aluminum foil
Cooking instruction summary:
Thinly slice the zucchini length-wise and place a little bit of salt on each and lay on top of paper towels, continue doing above with zucchini slices then another layer of paper towels. Allow the zucchini slices to set for 10 minutes.Add olive oil or coconut oil to a grill pan and grill the zucchini slices for about 1 minute on each side. This allows extra water to be removed.Preheat oven to 375 degrees.In a medium sauce pan, combine the crushed tomatoes, garlic cloves, onion, basil, and oregano. Bring the sauce to a simmer and add salt and pepper to salt.In a large bowl, combine the ricotta cheese, egg, and parmesan cheese. Mix together. Set aside.Using a 9x13 casserole dish or two 8x8 baking dishes, spread some of the sauce on the bottom of the dish.Place a layer of zucchini slices, then a layer of cheese, ricotta, zucchini slices, then sauce. Repeat until all of the ingredients have been used.Bake covered for 45 minutes. Remove the foil and bake for another 10 minutes.
Step by step:
1. Thinly slice the zucchini length-wise and place a little bit of salt on each and lay on top of paper towels, continue doing above with zucchini slices then another layer of paper towels. Allow the zucchini slices to set for 10 minutes.
2. Add olive oil or coconut oil to a grill pan and grill the zucchini slices for about 1 minute on each side. This allows extra water to be removed.Preheat oven to 375 degrees.In a medium sauce pan, combine the crushed tomatoes, garlic cloves, onion, basil, and oregano. Bring the sauce to a simmer and add salt and pepper to salt.In a large bowl, combine the ricotta cheese, egg, and parmesan cheese.
3. Mix together. Set aside.Using a 9x13 casserole dish or two 8x8 baking dishes, spread some of the sauce on the bottom of the dish.
4. Place a layer of zucchini slices, then a layer of cheese, ricotta, zucchini slices, then sauce. Repeat until all of the ingredients have been used.
5. Bake covered for 45 minutes.
6. Remove the foil and bake for another 10 minutes.
Nutrition Information:
covered percent of daily need
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