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Before you jump to Zucchini lasagna recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Spend less Money In The Kitchen.
Until fairly recently any individual who portrayed concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with everybody being aware of the problems besetting the planet and also the shared burden we have for turning things around. Unless everyone begins to start living much more green we won’t be able to fix the problems of the environment. This should happen soon and living in methods more friendly to the environment should become a mission for every individual family. The kitchen area is a good place to start saving energy by going more green.
You may prefer cooking with your oven, but using a microwave instead will cost you way less money. The energy used by cooking in an oven is greater by 75%, and possibly this small amount of knowledge will spur you on to use the microwave more frequently. When compared with your stove, you can make boiled water and also steamed vegetables faster, and use considerably less energy, by using countertop appliances. You will be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned method, but you would be wrong. A dishwasher is especially effective when it’s full before a cycle is going. Preserve even more money by air drying as well as cool drying your dishes instead of heat drying them.
From the above it really should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Green living is definitely something we can all accomplish, without difficulty. A lot of it is merely making use of common sense.
We hope you got benefit from reading it, now let’s go back to zucchini lasagna recipe. To make zucchini lasagna you only need 16 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to cook Zucchini lasagna:
- Provide 4 zucchini
- Get 1 red bell pepper, chopped
- Take 6 oz baby spinach
- Prepare 1/2 small yellow onion, minced
- Take 2 garlic cloves, minced
- Take 1 salt and pepper
- Take 1 pinch red pepper flakes
- You need 32 oz jar pasta sauce
- Get 2 tbsp olive oil, extra virgin
- You need 6 no-boil lasagna noodles
- Prepare 15 oz ricotta cheese, part skim
- Get 1/4 cup grated parmesan cheese
- Use 1 large egg
- Provide 1 tsp oregano, dried flakes
- Get 1 fresh basil leaves, for garnish
- You need 3 cup mozzarella cheese, shredded
Instructions to make Zucchini lasagna:
- Slice zucchini as thinly as possible. Spread into a single layer on a clean dish towel and sprinkle liberally with salt. Let stand for 10 minutes. Blot up water with a paper towel.
- Line 2 baking pans with parchment paper. Preheat the broiler. Place zucchini slices in a single layer on the pans and drizzle with olive oil. Season with freshly ground black pepper. Broil for 10-20 minutes, flipping slices over once, until zucchini is tender and slightly browned on both sides.
- Meanwhile, heat olive oil in a large pot over medium heat. Saute onion and garlic until soft. Add red pepper and cook another 5 minutes. Add spinach and stir until wilted.
- Add pasta sauce to pot along with red pepper flakes and salt and pepper to taste. Simmer 10-15 minutes until sauce is slightly thickened.
- Lightly beat egg in a small bowl. Stir in ricotta, oregano, and parmesan.
- Spray a 9x13 dish with cooking spray. Spread a small amount of sauce into pan and top with a single layer of roasted zucchini. Place 3 noodles on top, followed by half the cheese mixture and 1 cup of mozzarella.
- Cover with half the remaining sauce and repeat the layer. Place the remaining sauce on top and sprinkle with 1 cup of mozzarella.
- Cover with foil and bake for 45 minutes at 350°F.
- Remove foil for last few minutes to brown the cheese a bit. Let stand 10 minutes before serving. Garnish with fresh julienned basil.
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