Скачать с ютуб Zucchini Lasagna - no noodles - How to Make a Low Carb Lasagna в хорошем качестве

Zucchini Lasagna - no noodles - How to Make a Low Carb Lasagna

This Zucchini Lasagna is healthy, satisfying and delicious. And even though this recipe has no noodles, it tastes just like a traditional lasagna. Zucchini Lasagna Recipe (with no noodles) Makes 4-6 Servings INGREDIENTS 4-5 medium sized zucchinis 1 ¼ pound of ricotta cheese (20 oz) ½ cup of parmesan cheese 1 egg ½ teaspoon of salt ¼ teaspoon of pepper ½ cup of shredded carrots ¾ cup of chopped fresh spinach 2 ¼ cup of prepared spaghetti sauce (I used vodka sauce) ¾ cup of mozzarella INSTRUCTIONS FOR THE ZUCCHINI (which will be the “dough”) 1. Preheat the oven to 350 degrees Fahrenheit (180° C) 2. Cut off the tips of the zucchini. 3. With a mandolin (and using the hand protector), cut slices lengthwise to make strips that are about 1/4 inch thick. 4. Prepare a baking pan with parchment paper and place each zucchini slice next to each other, slightly overlap them so more fit to each sheet, they won't stick to each other and they'll shrink a bit. 5. Bake in the oven for 20 minutes. 6. After 20 minutes, take the slices out of the oven and flip them over to bake for another 10 minutes. 7. Important: You don't want to skip the steps of drying the zucchinis, otherwise the lasagna will be too soggy if you use raw zucchini slices. 8. Set aside to cool. INSTRUCTIONS FOR THE RICOTTA FILLING 1. Place the ricotta cheese in a large bowl (drained off any excess water it came with in the container). 2. Add the parmesan cheese, egg, salt and pepper. Mix well. 3. Add the shredded carrots and chopped spinach to the ricotta mixture and mix well. INSTRUCTIONS TO ASSEMBLE THE LASAGNA 1. Increase the oven to 375 degrees Fahrenheit (190° C) 2. Add a drizzle of oil to the bottom of a square glass baking dish. 3. Place a first layer of zucchini slices next to each other in the dish. 4. Spoon spaghetti sauce all over the zucchini slices. 5. Add half of the ricotta filling on top of the sauced zucchinis. Use a fork to gently flatten the ricotta and make it reach all the corners of the baking dish. 6. Place a second layer of zucchini slices over the ricotta filling, placing each zucchini right next to each other. 7. Press the zucchini down gently and add more spaghetti sauce on top of them. 8. Add the remaining half of the ricotta filling, spreading gently with a fork. 9. Place the third and last layer of zucchini slices on top of the ricotta and press gently. 10. Cover the lasagna with spaghetti sauce and three fourths cup of shredded mozzarella. 11. Cover the lasagna with aluminum foil and bake in the oven for 40 minutes. 12. Remove the lasagna from the oven after 40 minutes, remove the aluminum foil and place it back into the oven for 15 more minutes so the mozzarella toasts a bit more. 13. When the lasagna is done, let it rest for 30 minutes before serving. 14. Serve and enjoy!