Zucchini Latagna – SHK

zhy9505 2023年8月3日

0 3 5 minutes read

Zucchini Lasagna may be late summer dinner. We are sharing with you a delicious zucchini lasagna recipe, along with all the tips and tricks we have learned to reduce moisture and pair with a solid, hearty and delicious cheesy consistency.

The best tacky zucchini lasagna

I remember the first time I tried to create zucchini lasagna. It can be said that the end result prevented me from trying again. It is soup, plain, lasagna, and cannot be recognized. But, I love zucchini…and I’m not a quit smoking person. So I had more experience and some new ideas back to the drawing board.

The final lasagna is hearty and delicious, it is made with ground beef and super delicious homemade sauce (it is packaged in more vegetables!), and it remains beautiful and definitely fixed to any traditional lasagna. The whole pan is sprinkled with bubbles of grilled cheese, which will attract your picky eaters to try a bite…or two or three.

Slice a slice of zucchini lasagna on a white plate with fresh basil on top with forks.

Ingredients for making zucchini toast:

squash
Ground beef
onion
bell pepper
carrot
garlic
Crushed Italian tomatoes
Dried oregano and basil
Salt and pepper
cottage cheese
Parmesan cheese
Egg
Mozzarella cheese

You need ingredients to make homemade zucchini famili noodles.

How to make the best zucchini lasagna:

Prepare zucchini. Slice your zucchini. They don’t have to be completely unified! Place the colander in the sink and align it with a tissue. Add zucchini slices and salt in large quantities. Let the zucchini slices sit and sweat for 30 minutes. Once set, pat the zucchini with a paper towel to remove any moisture.
Cook the meat. Brown beef in a large skillet over medium-high heat and crush it as you are. Once fully cooked, move it to a tissue-lined plate.
Make sauce. In the same skillet, cook diced onions, peppers, carrots and garlic. Cook for a few minutes until the onions are transparent. Then, add crushed tomatoes, seasonings and cooked ground beef. Cook on low heat and cook for 10-15 minutes.
Mix the filling. In a small bowl, mix the cheese, eggs and parmesan. Stir well to combine.
Assemble lasagna. In a 9 x 13-inch baking dish, start by adding a thin layer of sauce. Add a layer of zucchini, 1/3 of the sauce, 1/3 of the filling and a layer of chopped mozzarella. Repeat twice. Top with the last layer of zucchini, a layer of mozzarella, and sprinkle with a little oregano and basil.
bake. Bake in a 350 degree oven, exposing for 40-45 minutes, or until well and bubbled. Turn the oven to the toast and make the top slightly brown. It only takes a minute or two, so please observe carefully!
enjoy! Let the zucchini rest for about 15 minutes to allow it to cool and set a little before serving. Top with fresh basil if needed. enjoy!

A step-by-step process that shows how to make this zucchini lasagna recipe.

The tip for zucchini lasagna is not water.

Here are some tips for making zucchini lasagna that is not too soupy.

Cut the zucchini strips into thin slices and very thin. I used knives, cheese knife and peeler and had success with everyone. Your noodles don’t have to look even, so don’t emphasize whether they are imperfect.
Before using zucchini noodles for 30 minutes, “sweat”. To do this, place some tissues on the bottom of the colander and place the slices on top. Sprinkle with salt and let stand for 30 minutes. Salt helps pull moisture out of the zucchini. When your time comes, wipe the slices well with a clean towel to remove excess moisture and excessive salt.
- Or – If you don’t want to use the sweat method, bake in the oven for a few minutes until slightly browned. This should dry very well.
Reduce liquid in the seasoning. Use thick tomato sauce instead of runny nose. Before mixing with eggs and parmesan, try pouring excess liquid out of the cabin or ricotta.
After the lasagna has been cooked for 20 minutes, turn the oven off and bake and open the door to allow it to crack. Let the zucchini cook until bubbles and brown, maybe 2 minutes. Watch carefully to make sure it does not burn.
After cutting into the oven, remove the lasagna in the oven for 20-30 minutes. This gives it time to set and let some liquid evaporate.

Using these techniques, I found that the roasted zucchini lasagna was successfully made with a proper amount of moisture. The next day, it’s better!

Perfect tasting meal

Traditional lasagna can start drying after the first day. But zucchini lasagna handles the second heat well. Actually, the day in the refrigerator helps with all this Italian-inspired blend to make the lasagna even more delicious!

To prepare this meal, you can continue with the overall process. Then cool it all the time before refrigerating, or almost all the way.

After two days, reheat in a 375-degree oven for up to 25-30 minutes.

Overhead shot of zucchini waffle noodles, taking a slice on a white plate with green linen background.

What should I use with zucchini lasagna?

Here are some of our top picks for serving with zucchini lasagna:

Close-up of cheesy zucchini lasagna topped with basil and oregano.

More amazing zucchini recipes:

Zucchini Latagna

This delicious, plump zucchini waffle is firm, hearty, meaty, cheesy and served with a super delicious homemade vegan sauce!

Preparation time35 minute

Cooking timetwenty two minute

course: main course

gourmet food: Italian

Serve: 9 Serve

Calories: 281KCAL

Wash and cut the zucchini into very fine strips. Place the colander in the sink with a paper towel. Put the zucchini generously in the colander. Let the zucchini strips sweat for 30 minutes.
Dice onion and red pepper, stove carrots and crushed garlic.
Preheat the oven to 350°F and grease the 9×13-inch pan.
Use a large skillet on medium-high heat, brown beef until fully cooked and make sure to cut into small pieces when you go. Move the beef onto a tissue liner and set aside.
In the same skillet, sauté the onion, pepper, carrots and garlic until the onion is transparent.
Add chopped tomatoes, oregano, basil, salt and pepper, and return the cooked ground beef to the skillet. Cook on slow heat and cook for 10 minutes.
Meanwhile, mix the cheese, eggs and parmesan cheese in a small bowl.
After 30 minutes of sweating, wipe dry with a clean cloth or tissue.
Sprinkle 1 cup of Bognese sauce onto the bottom of a 9×13 pan.
Cut the zucchini into thin slices and overlap slightly. Sprinkle 1/3 of the gravy sauce on top of the zucchini slices and sprinkle 1/3 of the cheese mixture over it. Sprinkle with mozzarella. Repeat these layers twice.
Top with the last layer of zucchini slices and the rest of the cheese cheese. Sprinkle some oregano and basil.
Place in the oven and bake for 40-45 minutes. Turn the oven into toast and then turn the top of the lasagna into golden brown. Watch carefully – it only takes 2 minutes or less.
Remove from the oven and set for 15-20 minutes before serving. Slice and enjoy!