Essay To Make Zucchini lasagna recipe At Home

 Have you been a fan of pasta lately? Here is for people obsessed with Italian cuisine who love pasta combined with luscious red sauce and cheese. This delicious and savory zucchini lasagna recipe is low in carbs, yet it gives you that complete feeling of a cheesy lasagna.

Ingredients required

You’ll need just a handful of Italian cheeses, fresh produce, and fresh herbs to make this recipe. Here’s the full list:

• 4–5 medium-large zucchinis, sliced thin (1/8-inch cuts)
• 1/2 cup parmesan cheese
• 3 cups mozzarella, shredded
• 3 cups tomato sauce
• 2 teaspoon fresh oregano
• 3 Tablespoons fresh basil

RICOTTA FILLING

• 3 garlic cloves, minced
• 1 1/2 cups ricotta cheese (drained of liquids)
• 1/4 cups parmesan cheese
• 1 egg
• pinch of salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil, chopped (for dried basil use 2 Tablespoons)

Stepwise Zucchini Lasagna Recipe

3- steps to make zucchini noodles (less watery):-

• Thinly slice zucchinis: Use a mandoline slicer, vegetable peeler, or carefully use a chef knife to slice zucchini into 1/8 inch thick slices. Thicker cuts will have more moisture and be difficult to dry out completely.
• Sweat noodles: Lay noodles on paper towels and salt on both sides. Let “sweat” excess moisture for 10 minutes, then pat dry.
• Pre-bake zucchini noodles: the final step in ensuring you get as much moisture out as possible is pre-baking the noodles before layering. Lay them on a sheet pan lined with parchment paper and bake for 10 minutes at 375F. Dry excess moisture with paper towels after baking.

Now its cook time!

Essay To Make Zucchini lasagna recipe At Home

Have you been a fan of pasta lately? Here is for people obsessed with Italian cuisine who love pasta combined with luscious red sauce and cheese. This delicious and savory zucchini lasagna recipe is low in carbs, yet it gives you that complete feeling of a cheesy lasagna.

Ingredients required

You’ll need just a handful of Italian cheeses, fresh produce, and fresh herbs to make this recipe. Here’s the full list:

• 4–5 medium-large zucchinis, sliced thin (1/8-inch cuts)
• 1/2 cup parmesan cheese
• 3 cups mozzarella, shredded
• 3 cups tomato sauce
• 2 teaspoon fresh oregano
• 3 Tablespoons fresh basil

RICOTTA FILLING

• 3 garlic cloves, minced
• 1 1/2 cups ricotta cheese (drained of liquids)
• 1/4 cups parmesan cheese
• 1 egg
• pinch of salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil, chopped (for dried basil use 2 Tablespoons)

Stepwise Zucchini Lasagna Recipe

3- steps to make zucchini noodles (less watery):-

• Thinly slice zucchinis: Use a mandoline slicer, vegetable peeler, or carefully use a chef knife to slice zucchini into 1/8 inch thick slices. Thicker cuts will have more moisture and be difficult to dry out completely.
• Sweat noodles: Lay noodles on paper towels and salt on both sides. Let “sweat” excess moisture for 10 minutes, then pat dry.
• Pre-bake zucchini noodles: the final step in ensuring you get as much moisture out as possible is pre-baking the noodles before layering. Lay them on a sheet pan lined with parchment paper and bake for 10 minutes at 375F. Dry excess moisture with paper towels after baking.

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