Skip to main content


How to Make a Lasagna Using Zucchini Instead of Pasta

How to Make a Lasagna Using Zucchini Instead of Pasta:


With the rising number of people trying to reduce or eliminate carbohydrates from their diet, the more new low carb recipes are emerging. One way to have your
lasagna and eat it too is to substitute the pasta for strips of roasted zucchini. Roasted zucchini holds up nicely in a lasagna dish without the carbs and sugar generated from the pasta noodles, plus it adds wonderful flavor. Additionally, you can chalk up one more vegetable to your daily intake, even if you want to add ground beef or turkey to you lasagna.

Edit Ingredients


  • 2 large zucchini
  • 1 tablespoon kosher salt (or vegetable, sea or Himalayan salt)
  • 1 1/2 teaspoons ground black pepper
  • 1 small diced green bell pepper, diced
  • 1 diced onion
  • 2 cans whole crushed tomatoes
  • 3 cloves of diced garlic
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1 beaten egg
  • 1 (15 ounce) container low-fat ricotta cheese
  • 8 ounces shredded mozzarella cheese
  • 8 ounces grated Parmesan cheese


Edit Steps


  1. Preheat oven to 325ºF/170ºC. While the oven is heating, lightly spray a 9x13 inch (22cm x 28cm) baking pan with non stick olive oil cooking spray.




  2. Wash the zucchini, cut the ends off and cut lengthwise into thin slices. Be careful as the knife can slip on the shiny surface of the zucchini; work on a solid, unmoving surface. Sprinkle each side with salt and freshly ground pepper. Place seasoned slices on a clean plate.




  3. Warm a large skillet on the stove top at medium-high heat. Coat evenly with olive oil and allow oil to heat for one to two minutes.




  4. Place slices of zucchini in the pan––do not overlap. Cook each side of the zucchini thoroughly until browned and then turn over and roast the other side. Transfer pieces back to the clean plate once both sides have been roasted.




  5. Create the tomato sauce. Coat a large saucepan with olive oil and add the diced garlic, green pepper and onion. Place on the stove top at medium-high heat.




    • Add two cans of whole peeled tomatoes and allow the garlic, green pepper, onion, olive oil and tomatoes to simmer at medium-high heat for approximately five minutes.
    • Add oregano and basil and a dash of salt and pepper. Reduce heat to low, cover sauce and simmer for an hour.

  6. Mix the egg and container of ricotta cheese together in a bowl until it is well combined.




  7. Remove the cooked sauce from the heat and allow it to cool for half an hour once it’s fully cooked. Transfer the sauce to a blender and blend on high until smooth and velvety.




  8. Assemble the lasagna the same way you would build a lasagna made from noodles.




    • Spread half of the sauce across the bottom of the pre-greased pan. Add one layer of roasted zucchini (using approximately half of the slices), cover well with the ricotta cheese mixture (about half the mixture), followed by 4 ounces (113g) of mozzarella cheese.
    • Repeat the above step beginning with zucchini, ricotta cheese mixture and top with mozzarella cheese.
    • Sprinkle with Parmesan cheese over the top. Cover with tin foil.

  9. Bake the covered lasagna for 45 minutes. To avoid having the sauce and cheese spill over onto the oven, bake on a cookie sheet.




  10. Remove the tin foil after 45 minutes. Increase the oven temperature to 350ºF/180ºC and continue baking for 15 minutes.




  11. Allow the lasagna to stand for 5 minutes before serving. Serve with a fresh salad of your choice.




  12. Serve and enjoy!






Edit Video



Edit Tips


  • For a carnivore’s delight, add 1 pound (450g) of ground beef or turkey to your sauce. Brown the meat in a skillet and then add it to your sauce while it simmers.
  • Add various vegetables to increase your vegetable intake. Either combine in the sauce or you can layer fresh vegetables (such as spinach, squash, mushrooms or red peppers) between the ricotta mixture and the mozzarella layer.


Edit Warnings


  • If you plan on using meat in your recipe, always brown or cook meat before adding it to the sauce or dish to ensure it is fully cooked.


Edit Things You'll Need


  • 9x13" (22cm x 28cm) baking pan or lasagna dish
  • Cutting board and knife
  • Skillet
  • Spatula
  • Tin foil
  • Oven mitts






Edit Related wikiHows




Edit Sources and Citations





Article Tools



DYD HERO
Етикети:

Popular posts from this blog

Divano Roma Furniture Collection - Modern Plush Tufted

Divano Roma Furniture Collection Divano Roma Furniture     Modern split-back sleeper futon in fun colors - perfect for a bonus room, office or apartment to give your space a pop of color!     Plush comfortable tufted linen fabric upholstery with hypoallergenic fill for maximum comfort     Split back feature to accommodate personal preference -     Dimensions: 77"W x 31"D x 31"H inches, Flat Position: 70" x 40" inches, Seat Cushion: 70"W x 19"D, Seat Height: 18" inches Product description Color:Light Grey Divano Roma Furniture presents this ultra modern living room futon with split back feature in fun colors! Soft linen fabric upholstery. MIGMAGING
Read more

make it

For years consumers have struggled to fit the large round fruit in their refrigerators. And then there was the problem of trying to cut the fruit when it kept rolling around. But 20 years ago a forward-thinking farmer on Japan's south-western   island   of Shikoku solved the problem. The farmer, from Zentsuji, in Kagawa prefecture, came up with the idea of making a cube-shaped watermelon which could easily be packed and stored. To make it happen, farmers grew the melons in glass boxes and the fruit then naturally assumed the same shape. Today the cuboid watermelons are.......................
Read more

Mixed Review: Crate & Barrel vs. Trader Joe's Cornbread

Mixed Review: Crate & Barrel vs. Trader Joe's Cornbread : " 'The Trader Joe's cornbread was some of the best cornbread I've tasted, from a mix or otherwise.' Ever wonder about a boxed mix you've seen in the store? Is it any good? Could it replace something you'd otherwise make from scratch? Welcome to Mixed Review , where the whole point is putting boxed mixes to the test! —The Mgmt. Two years ago, I did a roundup of standard supermarket cornbread mixes for this column and was generally unimpressed with all of them. They were gummy, thin, and cloyingly sweet. I called Jiffy, my top choice, 'solid, if not sensational' and recommended doctoring it up with add-ins like sun-dried tomatoes, poppy seeds, and pecans. This year, I thought it was time to revisit the cornbread basket by comparing two readily available specialty mixes: Crate & Barrel's Buttermilk Cornbread Mix ($8.95) and Trader Joe's Cornbread Mix ($2.69). Before gett...
Read more