Recipe of Homemade Zucchini lasagna #weekly jikoni challenge

Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, zucchini lasagna #weekly jikoni challenge. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Zucchini lasagna #weekly jikoni challenge is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Zucchini lasagna #weekly jikoni challenge is something that I’ve loved my whole life.

Zucchini Lasagna is a delicious, low-carb, wheat-free and gluten-free lasagna that's loaded with Here's a few tips on how do you make perfect zucchini lasagna: Start by cutting the zucchini ribbons. Zucchini lasagna is a fresh take on a classic comfort food dish. It's gluten-free, low-carb, keto-friendly and loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna. Thin slices of zucchini stand in for noodles in this lasagna.

To begin with this particular recipe, we must prepare a few ingredients. You can have zucchini lasagna #weekly jikoni challenge using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Zucchini lasagna #weekly jikoni challenge:

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

All the feels and flavors of lasagna but made with vegetable noodles instead of pasta. Zucchini Lasagna has a thick meat sauce made with ground beef and Italian sausage, ricotta and mozzarella cheeses, and thinly sliced zucchini in place of noodles. 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!

Steps 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.

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! This zucchini lasagna recipe uses zucchini two ways! Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself. Zucchini Lasagna Roll Ups are made with thin zucchini slices rolled around a delicious ricotta filling, then baked in tomato sauce and topped with cheese.

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