Easiest Way to Prepare Award-winning Zucchini lasagna

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The ingredients needed to make Zucchini lasagna:

1. Make ready 4 zucchini
2. Get 1 red bell pepper, chopped
3. Take 6 oz baby spinach
4. Prepare 1/2 small yellow onion, minced
5. Get 2 garlic cloves, minced
6. Prepare 1 salt and pepper
7. Get 1 pinch red pepper flakes
8. Make ready 32 oz jar pasta sauce
9. Prepare 2 tbsp olive oil, extra virgin
10. Make ready 6 no-boil lasagna noodles
11. Take 15 oz ricotta cheese, part skim
12. Get 1/4 cup grated parmesan cheese
13. Prepare 1 large egg
14. Take 1 tsp oregano, dried flakes
15. Make ready 1 fresh basil leaves, for garnish
16. Take 3 cup mozzarella cheese, shredded

This lasagna uses zucchini in place of pasta thereby reducing calories. All the feels and flavors of lasagna but made with vegetable noodles instead of pasta. This zucchini lasagna recipe uses zucchini two ways! Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself.

Steps to make Zucchini lasagna:

1. Slice zucchini as thinly as possible. Spread into a single layer on a clean dish towel and sprinkle liberally with salt. Let stand for 10 minutes. Blot up water with a paper towel.
2. Line 2 baking pans with parchment paper. Preheat the broiler. Place zucchini slices in a single layer on the pans and drizzle with olive oil. Season with freshly ground black pepper. Broil for 10-20 minutes, flipping slices over once, until zucchini is tender and slightly browned on both sides.
3. Meanwhile, heat olive oil in a large pot over medium heat. Saute onion and garlic until soft. Add red pepper and cook another 5 minutes. Add spinach and stir until wilted.
4. Add pasta sauce to pot along with red pepper flakes and salt and pepper to taste. Simmer 10-15 minutes until sauce is slightly thickened.
5. Lightly beat egg in a small bowl. Stir in ricotta, oregano, and parmesan.
6. Spray a 9x13 dish with cooking spray. Spread a small amount of sauce into pan and top with a single layer of roasted zucchini. Place 3 noodles on top, followed by half the cheese mixture and 1 cup of mozzarella.
7. Cover with half the remaining sauce and repeat the layer. Place the remaining sauce on top and sprinkle with 1 cup of mozzarella.
8. Cover with foil and bake for 45 minutes at 350°F.
9. Remove foil for last few minutes to brown the cheese a bit. Let stand 10 minutes before serving. Garnish with fresh julienned basil.

This zucchini lasagna recipe uses zucchini two ways! Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself. Zucchini Lasagna is pasta-free yet tasty and rich. It's the perfect low-carb, gluten-free lasagna and a great way to sneak extra veggies in. Our traditional recipe for The Most Amazing Lasagna is a.

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