Best Vegetarian Zucchini Cucumber Low Carbcalorie Lasagna For Recipes

VEGETARIAN ZUCCHINI LASAGNA

Steps:

• Preheat the oven to 200C/400F degrees.
• Slice the zucchini length ways. Don't slice them too thin as they will reduce in size once cooked due to their water content. About ½ cm or more in width will be fine.
• Place the zucchini slices on a silver foil lined baking tray, lightly brush them with olive oil and place under a hot grill. Cook until golden and flip over, brush with oil and grill the other side.
• Remove, pat dry the slices with kitchen towel to remove any excess water or oil and sprinkle with the chopped garlic and oregano. Season with the salt and pepper.
• In a bowl, mix the cream cheese and ricotta in a bowl and season with the salt and pepper.
• In a baking dish assemble the lasagne by layering the zucchini, cheese mixture and Marinara sauce.
• Repeat the layers until the dish is full. Sprinkle the mozzarella cheese on top.
• Cover the dish with aluminium foil and bake for 30 - 40 minutes. Take the foil off for the last 10 minutes of cooking to ensure a crispy topping.
• Remove from the oven and let stand for 10 minutes before serving.

VEGETARIAN ZUCCHINI LASAGNA RECIPE

Steps:

• Place a rack in the center of the oven and preheat to 350 degrees. Spray a 9" x 13" casserole dish with cooking spray. Trim off the ends from the zucchini and slice the squash lengthwise into 1/8" thick slices. These will be your lasagna 'noodles'. Lightly season both sides of the zucchini slices with salt and lay them side-by-side onto paper towels to drain while you prepare the filling.
• Place a large skillet or frying pan over medium-high heat and add the olive oil. When the oil is hot, add diced red onion, bell pepper and carrots then cook 4-5 minutes until the onions are translucent. Add garlic and cook for 1 additional minute.
• Add mushrooms and squash and continue cooking on medium-high heat 15-20 minutes until all of the liquid given off by the vegetables has completely evaporated. Stir in marinara sauce, oregano, basil and red pepper flakes then bring the mixture to a bubble. Reduce heat to medium-low and simmer approximately twenty minutes until the sauce becomes very thick and no liquid runs as you scrape the spoon across the bottom of the skillet. See photo below of what it should look like .
• While the sauce is simmering, stir the ricotta or cottage cheese together with the beaten egg and Parmesan cheese then set aside. Blot all moisture from the zucchini slices with additional paper towels.
• When the sauce has thickened, remove from heat and spread about ½ cup in the bottom of the prepared baking dish. Cover the bottom of the dish with zucchini slices, overlapping slightly and trimming if necessary. Spread half of the ricotta/cottage cheese mixture over the zucchini in an even layer then spread half of the vegetable sauce on top. Sprinkle with 1 cup of mozzarella cheese, then repeat the layers of zucchini, ricotta, vegetable sauce and mozzarella cheese. Add one final layer of zucchini slices to the top and cover with aluminum foil.
• Bake 30 minutes then remove the foil and sprinkle the remaining cup of mozzarella cheese and an additional sprinkling of Parmesan over the top of the zucchini. Return to the oven to bake uncovered an additional 15 minutes then remove and allow it to cool 15 minutes before slicing. Enjoy!