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I don’t mind cooking the meals, it’s the brainstorming of the meal ideas that I’m not into.
Too bad because I really like to eat. I would just rather have someone else make it for me.
This recipe for zucchini lasagna is exciting for me because I haven’t eaten a proper lasagna in six years since I have given up gluten.
The zucchini “noodles” are so similar in texture to lasagna noodles that even my eight year old didn’t notice them. It could be because of the extreme amount of cheese in the dish.
But cheese never hurt anybody.
Plus, substituting a vegetable for an unhealthy carb totally cancels out the copious amounts of cheese you will consume with this meal.
The noodle slicing is a bit time consuming but I recommend trying this recipe once. I guarantee that you will end up making it again.
The recipe calls for a marinara sauce that you can either make from scratch (recipe included) or use a favorite from the store. When using store sauce, take a peek at the sugar amount on the label. You will be surprised how much sugar some store bought sauce contain.
Without further adieu, here is the zucchini lasagna recipe.
1 1/2 teaspoons kosher salt
Black pepper, to taste
4 medium zucchini, sliced 1/8″
1 1/2 cups part-skim ricotta
1/2 cup shredded Parmesan Cheese
4 cups shredded part-skim mozzarella cheese
Marinara – this recipe is super easy. If you’re not in the mood to make it, then grab your favorite jarred sauce.
1. Preheat oven to 350 degrees.
2. Slice zucchini into 1/8″ thick slices.
3. Sprinkle salt on the Zucchini and set in a colander for 10 minutes. The salt will cause the Zucchini to sweat and release some of it’s moisture
4. Place Zucchini slices on a baking sheet. Bake in oven for 10 minutes. Depending on how high you stack the zucchini, keep your eye on the oven so that you don’t completely dry them out. As you can see, I got impatient and stacked those bad boys real high. I took off the first layer after 10 minutes and started building the first layer of lasagna while the rest dried out in the oven. Use your best judgement on this one.
5. In a medium bowl mix Ricotta cheese, Parmesan cheese, egg, salt and pepper. Stir well.
6. Spread 1/2 cup of sauce on the bottom of a 9 x 12 casserole dish and alternate two layers of zucchini to cover.
7. Spread 1/2 cup of the ricotta and parm mixture on top of the zucchini, then top with 1 cup of mozzarella cheese and repeat the process until all your ingredients are used up.
8. Cover with foil and bake 40 minutes. Uncover the foil add one more cup of Mozzarella and bake and additional 10 minutes.
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Can’t wait to hear about your zucchini lasagna making venture. *wink*
Leave a comment below and let me know how you like it!
Peace out friends. xo