Recipe

Zucchini Lasagne Recipe


Zucchini Lasagne Recipe Jaie / All my dishes
10 months ago
I replaced lasagne noodles with zucchini to make this delicious, and light, dish.
Prep:30m Cook:60m Servings:6

Jaie

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Ingredients
  • 6 medium-sized zucchini, cut into slices about 1/8-inch thick
  • 1 pound mozzarella, thinly sliced
  • 1 cup ricotta cheese
  • 1/2 cup grated parmesan cheese
  • Tomato sauce:
  • 2 tablespoons salad oil
  • 2 cloves galic, minced
  • 1 large onion, chopped
  • 1/4 pound mushrooms, sliced
  • 1/2 pound lean ground beef, optional
  • 1-1 pound can tomatoes and liquid
  • 1-6 ounce can tomato paste
  • 3/4 cup red wine
  • 1-1/2 teaspoons oregano leaves
  • 1/2 teaspoon dried basil
  • salt and pepper to taste

Directions
  1. Sauce:
  2. Heat 2 tablespoonsoil in a wide pan over medium heat.
  3. Add garlic and onion and cook until onion is soft.
  4. Add mushrooms and ground beef if making meat sauce.
  5. Cook, stirring until meat is lightly browned, about 5 minutes.
  6. Stir in canned tomatoes and liquid, tomato paste, wine, oregano, basil, salt and pepper.
  7. Boil gently, uncovered, until thick. About 25 minutes.
  8. Arrange half the zucchini slices in a greased 3-quart casserole dish or baking dish.
  9. Evenly top with half the mozzarella, half the ricotta and half the sauce.
  10. Repeat layers then sprinkle with parmesan cheese.
  11. Bake, uncovered, at 350° fo 35 minutes or until zucchini is tender when pierced and the cheese is lightly browned.
  12. Serve with warm crusty Italian or French bread.

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Comments

ravenseyes 10 months ago said:
Hey must be good its almost the exact same recipe I make

chihuahua 6 months ago said:
I love the idea of using zucchini instead of lasagne noodles for a twist. I can't wait to try this!


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