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Last night, as you know, was Monday, which means Meatless Monday happened. I've been wanting to make zucchini lasagna for a couple weeks now, and it finally happened! Originally I planned to make it using ground turkey, but that's against Monday's rules.. ;)
While this lasagna was delicious and had amazing flavor, I'm stumped on how to not make it so soupy. It didn't hold any form, and ended up being served with a big spoon. Maybe I made it with too much sauce? Any suggestions?
I'm sitting here complaining about the form of this lasagna, when in reality the entire pan was gobbled up and Nelpe had 3 servings! So, soupy or not, this was a dinner winner!
Vegetarian Zucchini Lasagna
What you’ll need:
3 zucchini, sliced into 1/8 in thick strips
salt
1 tbsp. EVOO
1 small yellow onion, chopped
2 cloves garlic, minced
1 – 14.5 oz. can crushed tomatoes
1- 14.5 oz. can tomato sauce
½ tsp garlic powder
½ tsp garlic salt
2 tbsp. fresh basil leaves, chopped
½ cup Parmesan
10 oz. ricotta cheese
1 egg
1 tsp FlavorGod Garlic Lovers Seasoning
1 cup mozzarella
What you do:
salt
1 tbsp. EVOO
1 small yellow onion, chopped
2 cloves garlic, minced
1 – 14.5 oz. can crushed tomatoes
1- 14.5 oz. can tomato sauce
½ tsp garlic powder
½ tsp garlic salt
2 tbsp. fresh basil leaves, chopped
½ cup Parmesan
10 oz. ricotta cheese
1 egg
1 tsp FlavorGod Garlic Lovers Seasoning
1 cup mozzarella
What you do:
Preheat oven to 375.
Lay zucchini slices on paper towels and sprinkle with salt. Cover with another paper towel and press.
Heat EVOO, garlic, and onion in a large sauce pan over medium heat. Sauté for 5 minutes until onion is translucent.
Add crushed tomatoes, tomato sauce, garlic salt, and garlic powder to sauce pan. Stir well and let simmer for 2-3 minutes.
In a small bowl, stir together ricotta cheese, egg, Parmesan, FlavorGod seasoning, and fresh basil.
In a 9x9 baking pan, spread some sauce on the bottom.
Layer 1 layer of zucchini across the sauce.
Top zucchini with 1/3 ricotta mixture.
Lightly sprinkle mozzarella cheese over ricotta, and add tomato sauce to cover.
Repeat zucchini, ricotta, and sauce layers.
End with sprinkling mozzarella over top.
Cover pan with foil and bake for 35 minutes.
Remove foil and bake uncovered for 20 minutes until cheese is golden.
Remove from oven and let rest for at least 5 minutes.
Lay zucchini slices on paper towels and sprinkle with salt. Cover with another paper towel and press.
Heat EVOO, garlic, and onion in a large sauce pan over medium heat. Sauté for 5 minutes until onion is translucent.
Add crushed tomatoes, tomato sauce, garlic salt, and garlic powder to sauce pan. Stir well and let simmer for 2-3 minutes.
In a small bowl, stir together ricotta cheese, egg, Parmesan, FlavorGod seasoning, and fresh basil.
In a 9x9 baking pan, spread some sauce on the bottom.
Layer 1 layer of zucchini across the sauce.
Top zucchini with 1/3 ricotta mixture.
Lightly sprinkle mozzarella cheese over ricotta, and add tomato sauce to cover.
Repeat zucchini, ricotta, and sauce layers.
End with sprinkling mozzarella over top.
Cover pan with foil and bake for 35 minutes.
Remove foil and bake uncovered for 20 minutes until cheese is golden.
Remove from oven and let rest for at least 5 minutes.
Enjoy!
XOXO
I have the soupy problem sometimes with regular lasagna too. My suggestion would be to add sausage or hamburger, but then it wouldn't be Vegetarian. :) Maybe add some mushrooms and less sauce??
ReplyDeleteYes I'm thinking ground turkey would of made it less soupy! Next time I make it I'll add meat! :)
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