Easy Zucchini Lasagna Loaf by Stella on July 2, 2023 Jump to Recipe A cheesy little veggie loaf you can make on the fly. 171 310.4K 2104 62K Watch more exciting videos on TikTok Watch more exciting videos on TikTok Watch now @hungryhappens Easy Zucchini 'Lasagna' Loaf (full recipe is on my website: HungryHappens.Net) original sound - Stella Drivas Place 4 slices of zucchini to the bottom of the loaf pan, add two slices of prosciutto, followed by slices of mozzarella. Dust the top with grated parmigiano Reggiano cheese and repeat the same step again. At this point you should have two layers of zucchini, prosciutto, mozzarella and parm.
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Here are the main ingredients you'll need for this recipe: Large zucchini: Size matters, here! It's nice to have larger zucchini for layering, and they fit in the pan easier than lots of small ones. But you can get away with small or medium if that's all you have. First add a zucchini layer of about 4-5 slices of zucchini, with the pieces overlapping. Next add half the spinach evenly over. Next add half the mushrooms over the spinach. Ingredients For the Zucchini 2 pounds firm, unblemished zucchini (6 small or 4 medium) 1/2 teaspoon salt 2 tablespoons extra-virgin olive oil For Assembling the Lasagna: 2 tablespoons soft butter, for the baking pan 12 or so day-old slices of country bread (from a 1-1/2 pound loaf) 6 cups tomato sauce (see here) Preheat your oven to 375 degrees. In a frying pan, brown your sausage and set aside. Slice your zucchini with your mandolin into 1/4 inch thick slices. Lay the slices on a paper towel and salt both sides. Let it sit for about 10 minutes to draw some of the water out. Pat dry. In a bowl, mix your panko, Italian seasoning and garlic powder.
Lasagna For Two (Loaf Pan Lasagna) Homemade In The Kitchen Loaf pan
Zucchini lasagna is a modern twist on regular lasagna! It's made with layers of baked zucchini instead of pasta noodles. Between each layer are all the classics of regular lasagna that we know and love - a cheesy ricotta filling, fresh basil & oregano, and rich marinara! It's low-carb yet decadent and cheesy! Zucchini lasagna is a fresh take on a classic comfort food dish. It's loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna. Top it off with some grated parmesan cheese and basil leaves, and you'll have the perfect weeknight meal for the whole family. Lasagna is comfort food that hits straight home. Zucchini Lasagna We're talking lots of layers of zucchini, mushrooms, a delicious beef sauce and, of course, loaded with lots of cheese. At 368 calories a serving, you can eat lots of this decadent and delicious lasagna, guilt free! Seriously! I shared this recipe with you almost 6 years ago, when I first made this with my friend. Preheat your oven 425 degrees. Spray a 9 by 13 inch baking sheet with cooking spray and set aside. Line a rimmed baking sheet with parchment paper. Add the zucchini slices and top with salt and pepper on both sides. Bake the zucchini for 5 minutes.
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Whole pan of lasagna: Let glass or ceramic dishes sit on the counter for 15 minutes while you preheat the oven to 350 degrees F. Remove water accumulated at the bottom of the dish with a turkey baster. Bake, covered, for 30-35 minutes. Single servings: transfer a serving of lasagna to a microwave safe plate. Preheat oven to 375°. In large skillet, cook and crumble beef with onion over medium-high heat until meat is no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce. Bring to a boil; simmer, uncovered, 5 minutes. In a bowl, mix egg and cottage cheese. Trim ends of zucchini; cut lengthwise into 1/4-in.-thick slices.
Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Add the olive oil and mushrooms and saute until lightly browned, about 10 minutes. Stir in the garlic. Add the spinach. Cook until the beef is no longer pink, stirring frequently. Mix in ½ cup tomato sauce, lower the heat, and let it simmer for 3 minutes. In a small bowl, combine ricotta with 2 tablespoons of Parmesan. Set aside. Assemble the lasagna by spreading 3 tablespoons of sauce in a greased small baking dish.
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1. Prepare the zucchini slices. Preheat the oven to 350ºF and sse a mandolin slicer or sharp knife to slice the zucchini lengthwise, into very thin slices. Using a mandolin slicer will give you the most consistent results. Aim for slices that are roughly 1/8-inch thick. Directions In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, tomatoes, basil, oregano, fennel and garlic. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Spread 1-1/2 cups meat sauce in a greased 13x9-in. baking dish. Top with three noodles.
