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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, zucchini lasagna #weekly jikoni challenge. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Zucchini lasagna #weekly jikoni challenge is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Zucchini lasagna #weekly jikoni challenge is something that I have loved my entire life. They’re nice and they look wonderful.

Rao's will take your Lasagna to the next level with one of our famous sauces. Simple ingredients, great flavors to please everybody and an unforgettable taste. Stir in seasonings and tomato sauce.

To begin with this particular recipe, we have to first prepare a few components. You can have zucchini lasagna #weekly jikoni challenge using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Zucchini lasagna #weekly jikoni challenge:
  1. Take 1 kg ground beef
  2. Prepare 1 1/2 teaspoons salt
  3. Take 1 tsp vegetable oil
  4. Prepare 1/2 large onion, chopped
  5. Make ready 3 cloves garlic, minced
  6. Prepare 1 (28 oz) can crushed tomatoes
  7. Take 2 tbsp chopped fresh basil
  8. Get to taste black pepper,
  9. Prepare 3 medium, zucchini sliced
  10. Prepare 1 1/2 cups Parmesan
  11. Take 1 large egg
  12. Take 4 cups shredded part-skim mozzarella cheese
  13. Take 1/4 cup eden cheese

Continue layering the lasagna with zucchini slices, ricotta mixture, meat sauce, and mozzarella. Finish with a top layer of zucchini, the remaining meat sauce, and the remaining mozzarella. Drain any excess liquid from the edges of the baking pan with a. This zucchini lasagna recipe is SO good, you want even miss the 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.

This Zucchini Lasagna is a comforting, hot, meaty, cheesy, saucy, low-carb, gluten free, keto take on your favorite Italian comfort food! It's layered with thinly sliced zucchini, the BEST homemade Bolognese, creamy ricotta (with a secret no-grainy ricotta trick), nutty Parmesan and gooey mozzarella cheese. 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! Using zucchini slices instead of wheat noodles in this tasty lasagna is genius!

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