Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, pasta-free lasagna. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Zucchini Lasagna is pasta-free yet tasty and rich. It's the perfect low-carb, gluten-free lasagna and a great way to sneak extra veggies in. Our traditional recipe for The Most Amazing Lasagna is a popular treat with our friends and family any.
Pasta-Free Lasagna is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Pasta-Free Lasagna is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have pasta-free lasagna using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pasta-Free Lasagna:
- Take 1 shallot, sliced
- Prepare 7-8 cloves garlic or to taste
- Prepare 1/4 c olive oil
- Get 1 lb 80/20 beef
- Prepare 3 sweet Italian sausages, casings removed (pork or chicken)
- Make ready 1 jar preferred marinara
- Prepare 1 big container basil (~30 leaves)
- Get 2 c ricotta
- Take 1 c parmasean or parm mix
- Prepare 4 oz fresh mozzarella (optional)
If they softened, drain the soaking water and squeeze any additional moisture out with your hands. Now, they are ready to be used as "raw ground beef". Lay courgette and aubergine slices in a single layer on baking trays. To make the Bolognese sauce, finely chop the carrots, onions, garlic and celery and add to a large, wide pan over a medium heat with a drizzle of olive oil.
Instructions to make Pasta-Free Lasagna:
- In a dutch oven, sautee shallot in a couple tablespoons of olive oil until browning. Add minced garlic.
- Add ground beef and sausages, mashing up. Cook over medium-high heat until liquid dissolves and meat is browning.
- In a food processor, chop basil with some olive oil to form a simple pesto.
- Layer ingredients (sauce, meat, pesto, cheeses) in two 9" or smaller cassorole dishes or one big baking dish. Make sure cheese is top layer.
- Bake at 375° for 25-30 minutes until cheese is melted and lasagna is bubbling. Scoop to serve!
Finish the lasagna by topping with the remaining zucchini and meat sauce. I psyched up to do a big lasagne last week and when I nonchalantly swung open the larder door to grab a box of lasagne sheets, what I found was no box of lasagne sheets. Put a ladle full of sauce on the bottom of the pan and smooth out. Place a layer of eggplant, followed by a layer of zucchini. In a deep baking dish arrange all the zucchini sheets at the bottom.
So that’s going to wrap this up with this exceptional food pasta-free lasagna recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
