August 29, 2023 20 Feedback
Lasagna is a kind of meals that high favourite meals lists and so I got here up with baked zucchini lasagna to assist lighten this traditional.
My son, not not like Garfield, hasn’t met a lasagna he doesn’t like. Truthfully, the child might eat his personal tray of the stuff if we let him (at all times attempting to get him to eat his salad earlier than he can have seconds, thirds, and many others.). I made a decision to replace my lasagna due to him.
My first concept was to drop the noodles and use zucchini as an alternative since it’s a lot decrease in carbohydrates and energy (and I had seen many recipes for this model in lighter cookbooks).
Guess what I bought?
I made a stunning aspect dish of tacky zucchini however NOONE (particularly my son) was tricked by the shortage of pasta noodles. “Mother, the place is the lasagna? That is yucky.”
I needed to agree that it bought too watery as a result of the zucchini “noodles” launched all of their liquid whereas cooking and it bought a bit soupy. Additionally, the dish is so iconic that it’s arduous to switch the pasta with out turning it into one thing else.
I went again to the drafting board (or in my case the kitchen counter) and designed a lasagna with out meat and one layer of zucchini. Miraculously, my son didn’t discover the zucchini and I had a success on my palms.
This isn’t going to win a “healthiest casserole” award however it’s an enchancment over the calorie bomb that’s regular lasagna. I make two of those at a time and freeze one for a later meal.
I like cooking in my 9×13 casserole dish. Everybody has one and so I really feel like this kind of recipe is basically accessible..
Gotta love zucchini – it’s so versatile and inexpensive.
Sneaky Zucchini Lasagna
reprinted from Snack Woman to the Rescue!
Serves 8, 1 ¼ cups per serving
1 (15-ounce) container part-skim ricotta cheese
½ cup grated Parmesan cheese
1 massive egg
1 (25-ounce) jar tomato sauce, no cheese or sugar added (akin to marinara sauce)
1 (14.5-ounce) can diced fire- roasted tomatoes with juice
1 massive zucchini, sliced lengthwise into 7 or 8 slices
6 no-boil lasagna noodles
1 cup grated mozzarella cheese
Preheat the oven to 375°F levels.
Combine the ricotta, Parmesan, and egg in a small bowl. In one other bowl, mix the tomato sauce and diced tomatoes.
Pour 1 cup of the tomato combination right into a 9 × 13 × 2-inch casserole. Layer the entire zucchini slices over the sauce.
Dollop half the ricotta combination over the zucchini and high with one other cup of the tomato combination. Cowl with 3 pasta sheets and unfold with the remainder of the ricotta combination. Add 1 cup sauce and high with the remaining 3 pasta sheets. High with the remainder of the sauce and canopy with grated mozzarella.
Cowl with foil and bake for 40 minutes. Take away the foil and bake for one more 10 minutes to complete melting the cheese. After taking the lasagna out of the oven, let it sit for five to 10 minutes to agency up.
254 energy, 10.8 g fats, 5.7 g saturated fats, 24.3 g carbohydrates, 6.3 g sugar, 16.6 g protein, 2.5 g fiber, 644 mg sodium, 8 Freestyle SmartPts
Factors values are calculated by Snack Woman and are offered for data solely. See all Snack Woman Recipes