Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, zucchini lasagna #weekly jikoni challenge. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Zucchini lasagna #weekly jikoni challenge is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Zucchini lasagna #weekly jikoni challenge is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have zucchini lasagna #weekly jikoni challenge using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Zucchini lasagna #weekly jikoni challenge:
- Prepare 1 kg ground beef
- Make ready 1 1/2 teaspoons salt
- Get 1 tsp vegetable oil
- Get 1/2 large onion, chopped
- Get 3 cloves garlic, minced
- Make ready 1 (28 oz) can crushed tomatoes
- Make ready 2 tbsp chopped fresh basil
- Get to taste black pepper,
- Prepare 3 medium, zucchini sliced
- Take 1 1/2 cups Parmesan
- Get 1 large egg
- Prepare 4 cups shredded part-skim mozzarella cheese
- Take 1/4 cup eden cheese
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! You lower the carbs AND enjoy the wonderfully fresh flavor of zucchini. Spoon a layer of marinara on top and cover with half of the zucchini.
Instructions to make Zucchini lasagna #weekly jikoni challenge:
- In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat.
- 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.
- 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.
- 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.
- Preheat oven to 375°.
- In a medium bowl mix eden cheese, parmesan cheese and egg. Stir well.
- 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.
- Let stand about 5 - 10 minutes before serving.
This zucchini lasagna recipe is SO good, you want even miss the pasta! 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. 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.
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