Step-by-Step Guide to Prepare Any-night-of-the-week Zucchini lasagna #weekly jikoni challenge

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, zucchini lasagna #weekly jikoni challenge. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Zucchini Lasagna is a delicious, low-carb, wheat-free and gluten-free lasagna that's loaded with vegetables, it's SOOO good you won't miss the pasta! I've made this dish a gazillion times and even. Thin slices of zucchini stand in for noodles in this lasagna. It is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal.

Zucchini lasagna #weekly jikoni challenge is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Zucchini lasagna #weekly jikoni challenge is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to 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:

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

This lasagna uses zucchini in place of pasta thereby reducing calories. All the feels and flavors of lasagna but made with vegetable noodles instead of pasta. Healthy low carb zucchini lasagna recipe with meat, cottage cheese and zucchini noodles. Tasty, not watery, rave reviews and easy to follow video recipe.

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.

Healthy low carb zucchini lasagna recipe with meat, cottage cheese and zucchini noodles. Tasty, not watery, rave reviews and easy to follow video recipe. 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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