Zucchini Lasagna Recipe with Spinach

This is a vegetarian dish made with tomato sauce, zucchini noodles, mozzarella, and other ingredients. It is a gluten-free dish with a low crab concentration. This recipe is really delicious because we use tasty zucchini noodles instead of normal lasagna noodles. This recipe is well-reputed among lovers of lasagna.

It is a tasty blessing to all vegetarians. You will definitely enjoy consuming this lasagna without any kind of meat. This delicious zucchini lasagna recipe with spinach can be reheated, and can also be stored. It is a tempting dish you will absolutely the combinations of flavors in this dish. The positive aspect of this dish is that it has gluten-free lasagna noodles.

The Zucchini lasagna recipe with spinach really is worth trying. The ingredients used in this dish make it craving. The aroma and presentation are wonderful. You and your vegetarian fellows will love it. Get the ingredients required in making this dish and try it now.

Tips regarding zucchini lasagna

Here we explained some points which will be helpful for you. If you want to restore your leftover lasagna, pack it in an airtight container. Keep in mind zucchini is a watery vegetable. So, it will change the texture in the refrigerator. It can be stored for 3 to 5 days.

You can freeze your lasagna for up to 2 to 3 months. In this regard, you have to pack and freeze your dish as soon as it reaches room temperature. If you want to eat it again, then microwave your dish until warmth. You can add some more vegetables according to your taste. If you want to make this dish non-veg you can also put a meat sauce instead of tomato sauce.

Ingredients required in making lasagna

This dish is worth trying and is gluten-free with amazing taste. The materials you will need in making this recipe are as follow

• 1 large egg
• Tomato sauce 2 tablespoon
• 1 tablespoon of olive oil
• Half a cup of freshly grated parmesan cheese
• Half a teaspoon of chopped parsley
• Spinach 3 cups
• Zucchini sliced 4 medium
• Garlic cloves crushed 4
• Salt and black pepper to taste
• Finely chopped half onion
• Part-skim ricotta 15 ounces
• Part-skim mozzarella shredded cheese 16 ounce
• One and ¾ pounds of fresh peeled tomato or a crushed tomato can with juice 28 ounces
• Fresh chopped basil 1 tablespoon

Recipe for Zucchini lasagna recipe with spinach

Here we have explained the easiest way of making delicious lasagna for your vegetarian fellows

1. Preheat your oven to a temperature of 375 degrees F. Also, spray some cooking oil on the baking tray and put it aside.
2. Take a saucepan, put olive oil, and heat it on medium flame. Add onions to it and cook it for at least 5 minutes. Cook it until the onions get a golden beautiful color.
3. Add garlic to it and sauté it. Be a bit careful and put tomato paste in it. Stir the paste properly.
4. If you are using canned tomatoes, then add them to a container and juice. Add salt and black pepper, allow it to boil, cover the container, and cook for 30 at least minutes.
5. Remove it from heat and spinach and fresh basil. Stir it well. You can also add seasoning to it if required.
6. Arrange the zucchini slices on the baking sheet. Boil them for at least 8 to 10 minutes. Remove them from the oven, and wait for 5 minutes to make them dry. If required use paper towels to remove extra moisture.
7. Take a medium-sized bowl and add parmesan, eggs, and ricotta cheese. Stir these ingredients well.
8. In the already-oiled baking dish spread some of the prepared tomato and spinach sauce at the bottom. Layer the zucchini slices, place the cheese on the slices and top it with mozzarella.
9. Spread the sauce again, then slice and again top it with cheese mixture and mozzarella.
10. Continue to repeat the layering until your ingredients are finished.
11. Top the last layer with all remaining sauce and mozzarella.
12. Cover your dish with aluminum foil. Bake this dish for 30 minutes in the already-heated oven.
13. Uncover your dish and bake for 15 minutes or until your cheese gets melted.
14. Take it out of the oven. Let it rest for at least 10 minutes before serving.
15. Garnish this delicious lasagna with chopped parsley, then serve it.

Conclusion

If you are diet conscious and wanted to take gluten-free fewer crab meals with amazing flavor, you should try this recipe. It provides you with a tasty meal that will be under your budget and you can make this yummy zucchini lasagna recipe with spinach in no time. All of your vegetarian guests will be impressed with your no-meat lasagna. The flavors introduced in this dish are tempting. You will enjoy this lasagna having spinach and your guests will also praise it. It is a treat for all vegetarians. You can even preserve the leftover. Get the ingredients required and try this zucchini recipe with spinach now.

FAQs

Why is my zucchini lasagna watery?

These noodles are about 96% water. The zucchini slices when boiled become more watery so that your lasagna. If you want to make your zucchini lasagna less watery, slice the zucchini into thin pieces. A thin slice will indicate less zucchini and hence less water.

How you can remove water from zucchini?

You can reduce the content of water from it as follow

With the help of clean hands, squeeze your zucchini. It will remove extra water.

Also, place your zucchini in a bowl and press it with the back of the spoon. It will also reduce water from it.

Why is it necessary to salt zucchini before cooking?

Zucchini has high water content which must be removed before cooking. This is salted because salt will remove some extra water from it. If you do not salt it the flavors will become completely blended due to the moisture.