Zucchini and Cheese Lasagna without Noodles Recipe Video
Summary
Preparation Time40 MinCooking Time45 Min
Ready In1 Hr 25 MinDifficulty LevelEasy
Health IndexJust EnjoyServings12
Ingredients
8 small zucchini – sliced lengthwise about ½ inch thick
2 large white onions – chopped
4 garlic cloves – minced
2 TBS chopped parsley
1 medium red bell pepper – chopped
4 tomatoes – peeled and chopped
2 TBS crushed dried oregano
¼ cup dry white wine or water
28 oz. tomato sauce
1 tsp. sugar
1 – 14 oz. can mushrooms
1 ¼ cup chopped basil leaves
2 – 8 oz. containers Ricotta cheese
2 eggs
1 TBS garlic powder
1 cup shredded Mozzarella cheese
Shredded Parmesan cheese for garnish
Olive oil/ Salt & Pepper
Directions
Preheat oven to 350 degrees.
Place the cut zucchini in a colander inside the sink. Sprinkle liberally with salt and allow zucchini to dehydrate.
Heat a skillet with some olive oil. Add the onion and cook for about 8 to 10 minutes – until onion is softened and starts to brown. Add the garlic and parsley. Mix and cook for a couple of minutes. Add the bell pepper, tomatoes and 1 TBS oregano. Mix well. Add the wine or water and allow the tomatoes to stew for about 10 minutes.
Add the tomato sauce and mushrooms. Mix well. Add the sugar and season with salt and pepper to taste. Bring tomato sauce to a boil, reduce heat and simmer for about 20 minutes. Add 1 cup of basil leaves and remove from heat.
Mix the Ricotta cheese, eggs, garlic powder and remaining oregano in a bowl. Add salt and pepper and mix well.
Start layering half of the tomato sauce at the bottom of your lasagna pan. Top with an even layer of zucchini. Add the Ricotta and spread evenly. Sprinkle with the remainder chopped basil leaves. Layer with the remaining zucchini and end with the remaining tomato sauce.
Sprinkle the shredded Mozzarella on the last layer. Cover the pan with aluminum foil and place in the oven for 45 minutes. Remove foil and cook for another 15 minutes. Remove from oven and allow lasagna to sit for 5 to 10 minutes before serving. Serve and garnish with some shredded Parmesan cheese. Serve and enjoy!
Place the cut zucchini in a colander inside the sink. Sprinkle liberally with salt and allow zucchini to dehydrate.
Heat a skillet with some olive oil. Add the onion and cook for about 8 to 10 minutes – until onion is softened and starts to brown. Add the garlic and parsley. Mix and cook for a couple of minutes. Add the bell pepper, tomatoes and 1 TBS oregano. Mix well. Add the wine or water and allow the tomatoes to stew for about 10 minutes.
Add the tomato sauce and mushrooms. Mix well. Add the sugar and season with salt and pepper to taste. Bring tomato sauce to a boil, reduce heat and simmer for about 20 minutes. Add 1 cup of basil leaves and remove from heat.
Mix the Ricotta cheese, eggs, garlic powder and remaining oregano in a bowl. Add salt and pepper and mix well.
Start layering half of the tomato sauce at the bottom of your lasagna pan. Top with an even layer of zucchini. Add the Ricotta and spread evenly. Sprinkle with the remainder chopped basil leaves. Layer with the remaining zucchini and end with the remaining tomato sauce.
Sprinkle the shredded Mozzarella on the last layer. Cover the pan with aluminum foil and place in the oven for 45 minutes. Remove foil and cook for another 15 minutes. Remove from oven and allow lasagna to sit for 5 to 10 minutes before serving. Serve and garnish with some shredded Parmesan cheese. Serve and enjoy!
Editors Review
Lasagna has lot of followers, and you too are one. Just in case you are looking for a vegetarian dish and that too with no lasagna noodle then your search has ended at the right place. In this video chef is making lasagna without noodle and with veggies for her guests. Watch the video.Chef
