Langsung ke konten utama

ZUCCHINI LASAGNA


ZUCCHINI LASAGNA

INGREDIENTS

Weight 20 ounces zucchini (about 2 large or 3 medium, peeling is not needed)
1 pound of lean ground beef (95% lean meat is ideal, at least 90% to avoid a greasy, wet dish)
15 ounces wt. canned tomato sauce without salt (check the label of the ingredients to make sure there is no salt)
1 cup finely chopped onion (approximately 1 small onion)
1 1/2 cups (5 ounces) of grated mozzarella cheese (I use a nonfat portion of nonfat)
1/2 cup (2.2 ounces weight) finely grated Parmesan cheese (should be powdered, finer than sand)
1 tablespoon of olive oil
1 tablespoon dried oregano
2 teaspoons of salt
1/4 tsp ground cayenne

INSTRUCTIONS

Making the meat sauce:

  1. Heat a high-sided pan over medium heat until it becomes hot (I use a 10-inch wide non-stick pan with 3-inch high sides). Add olive oil to cover the bottom of the pan. Add onions and cook until soft for about 5 minutes, stirring occasionally.
  2. Add ground beef to the pan. Cook until it is no longer pink, about 5 minutes, breaking it into pieces during cooking.
  3. Add tomato sauce while stirring. Set simmer over medium heat, then gradually reduce heat to maintain a boil. Simmer for about 10 minutes to thicken the sauce, stirring frequently. The resulting sauce should be thick, easily cling to meat and onions; this helps to reduce excess moisture in the resulting lasagna.
  4. Add oregano, salt and cayenne pepper. Stir for a minute until well mixed. Turn off the fire.

Assembling and baking lasagna:

  1. Place the wire rack in the lower half of the oven and preheat to 375 F. Set aside an 8x8 inch baking dish.
  2. For each zucchini, cut both ends and discard them. Place the zucchini upright on a stable, flat end and gently cut the length into 1/8 - 1/4 inch thick strips. Do not worry if the slices are not perfect, because this will not affect the taste of lasagna.
  3. Place about one third of the zucchini slices along the bottom of the baking dish so that they slightly overlap each other in a criss-cross shape. Evenly distribute about half of the zucchini meat sauce. Spread about 1/2 cup mozzarella cheese over the meat sauce.
  4. Repeat with another layer of zucchini, a layer of meat sauce and a layer of cheese.
  5. Top with remaining slices of zucchini. Add 1/2 more cup mozzarella and 1/2 cup parmesan over zucchini. Shake the baking dish quickly so that the cheeses are distributed and cracked.
  6. Bake without a lid at 375 F until the lasagna is golden brown on top for about 45 minutes. Allow it to cool for at least 15 minutes to allow the lasagna to solidify and stop bubbling before slicing.
This artcle is adapted from this site.

Komentar

Posting Komentar

Postingan populer dari blog ini

Anti-Inflammatory Diet Meal Prep Recipes Challenge | Superfood Overnight Oatmeal

Anti-Inflammatory Diet Meal Prep Recipes Challenge | Superfood Overnight Oatmeal {healthy meal prep breakfast} DESCRIPTION Superfood oatmeal porridge at night is ideal for preparing healthy meals breakfast! Blueberries, flax seeds, chia seeds and gluten-free oats help refuel your body for the whole day. INGREDIENTS • 1/2 cup blueberries, frozen or fresh, divided • 1/2 cup gluten-free oatmeal, divided • 2 tablespoons of chia, divided • 4 tsp ground flaxseed separated • 1 teaspoon ground cinnamon, divided • 1 cup almond milk or coconut milk • maple syrup for drizzle on top, if desired INSTRUCTIONS 1. Place 1/4 cup frozen blueberries on the bottom of the cups. 2. Add 1/4 cup gluten-free oatmeal. 3. Then add 1 tablespoon of chia seeds to each cup, and then 2 teaspoons ground flaxseed and 1/2 teaspoon ground cinnamon. 4. Fill each 1/2 cup with a cup of almond or coconut milk. 5. Sprinkle top with maple syrup (if desired). 6. Gently mix, then refrigerate for 2 hours or 24 hours. 7. Remov...
Posting Komentar
Baca selengkapnya

Salsa Fresca Chicken

Salsa Fresca Chicken INGREDIENTS 2 pounds boneless boneless chicken breast 1/4 tsp cumin 1/4 tsp salt 1/4 tsp black pepper 1/4 tsp garlic powder 2 cups of fresh pico de gallo 1 cup of grated Monterey Jack cheese garnish Chopped fresh coriander INSTRUCTIONS Preheat the oven to 375˚F. Place the chicken flat in a large baking dish and sprinkle it evenly with cumin, garlic, salt and pepper. Cover the chicken with the pico and top with cheese. Bake on a medium rack for 35-45 minutes or until the chicken is cooked (internal temperature 165˚F). Garnish with chopped coriander and serve hot with your favorite side dish. RECIPE NOTES: You can cut the chicken in half, cut chunks, or use chicken fillet instead of the full chicken breast to make serving easier. The cooking time can be reduced. Leftovers can be kept in an airtight container for up to 3 days in the refrigerator or up to one month in the freezer. This article is adapted from this site .
Posting Komentar
Baca selengkapnya

EASY VEGETABLE LASAGNA RECIPE – GLUTEN FREE

EASY VEGETABLE LASAGNA RECIPE – GLUTEN FREE Ingredients 1 pound zucchini trimmed and finely chopped along 9 ounces of fresh chopped spinach 24 oz ricotta cheese 3 oz parmesan 1 beaten egg 2 teaspoons minced garlic 1/4 cup fresh basil 1/4 cup fresh parsley 1/2 teaspoon chopped red pepper 24 oz marinara 12 ounces of partially defatted mozzarella 12 ounces gluten-free lasagna noodles cooked according to package instructions Instructions Heat the pan to medium temperature and spray with oil. Season strips of zucchini with salt and pepper. Cook for 8-10 minutes. (Cooking time depends on how thinly you chop the zucchini.) Remove from heat and set aside. Spray the pan again and add the spinach. Cook until the spinach fades. Transfer to a plate lined with a clean towel, and squeeze out excess moisture. Preheat the oven to 350 degrees. In a medium bowl, combine ricotta cheese, parmesan, egg, garlic, basil, parsley and chopped red pepper. Add spinach and season with salt and pepper. Brush a 13 x...
Posting Komentar
Baca selengkapnya