Step-by-Step Guide to Prepare Any-night-of-the-week Zucchini lasagna

Hey everyone, it's Jim, welcome to my recipe site. Today, we're going to make a distinctive dish, Easiest Way to Make Any-night-of-the-week Zucchini lasagna. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Zucchini lasagna, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Zucchini lasagna delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Zucchini lasagna is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Zucchini lasagna estimated approx 1 hour 50 mins.

To get started with this recipe, we must prepare a few ingredients. You can cook Zucchini lasagna using 16 ingredients and 9 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Zucchini lasagna:

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

Steps to make 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.

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