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Noodle Free Zucchini Lasagna

December 23, 2016

Our zucchini lasagna is the perfect use for all those zucchini left lingering in your fridge. And as a substitute for lasagna noodles, it's great for those trying to cut back on carbs. We love to make lasagna when we're expecting a big crowd and don't want to be stuck at the stove when our guests arrive. Make it ahead and pop it in the oven when they arrive. This one is meat free, but you could easily add ground chicken, turkey or beef into the sauce.

 

Zucchini Lasagna

 

2 large zucchini

salt & pepper

2 Tbsp. olive oil

1 1/2 cups onion, chopped

1 cup mushrooms, sliced

2 cloves garlic, minced

1 tsp. dried basil

pinch red pepper flakes

2 cans diced tomatoes

2 cups ricotta cheese

1/2 cup grated parmesan

1 egg

salt and pepper

1 box frozen spinach, thawed and 

  drained well

1 cup shredded mozzarella

 

Heat oven to 375. Wash and slice zucchini lengthwise into 1/4” thick strips. Place on baking sheets. Sprinkle with salt and let sit for 15 minutes. Blot the zucchini with paper towels to absorb moisture. Bake for 15 minutes. In a large saute pan, heat the olive oil and cook the onions and mushrooms until softened. Add garlic, basil, red pepper flakes and salt and pepper to taste. Cook a few minutes. Then add diced tomatoes with their juice and bring to a boil and then reduce heat. Simmer until thickened (5 or 10 minutes). Add seasoning to taste. In a medium bowl, add ricotta, parmesan, egg, salt and pepper and stir well. Add half of the spinach to the tomato sauce and the other half to the cheese mixture. Stir to combine. Spread some tomato sauce on the bottom of a casserole dish. Then arrange half of the 

zucchini slices across the width of the pan. Spread part of the cheese mixture over the “noodles.” Then repeat with more red sauce, zucchini noodles, and cheese mixture. Finish with remaining red sauce and top with mozzarella cheese. Bake for 30 minutes.  

 

 

 

 

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