VEGETABLE RAGU ZUCCHINI LASAGNA
This meatless lasagna gets hefty texture and bold flavor from a veggie-packed ragu and layers of zucchini "noodles."
Provided by By Tieghan Gerard
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- In 10-inch skillet, heat olive oil over medium heat. Cook garlic and onion in oil about 5 minutes or until soft. Add bell pepper; cook 5 minutes. Add spinach; cook until spinach is wilted. Stir in pasta sauce, salt and pepper, and crushed red pepper flakes. Reduce heat to medium-low. Simmer 10 to 15 minutes or until thickened.
- Meanwhile, cut zucchini into 1/8-inch slices using knife or mandolin. Sprinkle zucchini with salt; set aside 10 minutes. Zucchini has a lot of water when cooked; salting it takes out a lot of moisture. Blot off excess moisture with paper towel.
- Heat gas or charcoal grill. Place zucchini on grill over high heat. Cover grill; cook until lightly charred on both sides. Again, use a paper towel to blot excess moisture.
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In medium bowl, mix ricotta cheese, Parmesan cheese and egg.
- Spread some of the red sauce in bottom of baking dish; layer with enough zucchini to cover. Next, spread with half of the ricotta cheese mixture; top with half of the mozzarella cheese. Repeat layers until ingredients are used up, making sure to top off with sauce and mozzarella. Cover with foil.
- Bake about 45 minutes or until sauce is bubbly and cheese is melted. Let stand about 10 minutes before serving. Top with fresh basil.
Nutrition Facts : Calories 510, Carbohydrate 23 g, Cholesterol 105 mg, Fat 3, Fiber 4 g, Protein 33 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 10 g, TransFat 1/2 g
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Omotayo Jasper
[email protected]Overall, I thought this lasagna was just okay. It wasn't bad, but it wasn't anything special either.
nat
[email protected]The zucchini noodles were a bit too crunchy for my liking. I think I would cook them for a little longer next time.
Nwobodo Smart
[email protected]This lasagna was a bit bland for my taste. I think I would add more seasoning next time.
M Jameel
[email protected]I'm not a huge fan of zucchini, but I really enjoyed this lasagna. The flavors were well-balanced and the zucchini noodles were not overpowering.
Stephanie Previtte
[email protected]This lasagna was a bit time-consuming to make, but it was worth it. It was so delicious!
Ferdaus Serhal
[email protected]I made this lasagna for a potluck and it was a huge success. Everyone loved it!
Yousuf Raj
[email protected]This was a great way to use up some extra zucchini from my garden.
Sharlain Wilson
[email protected]I was skeptical about the zucchini noodles, but they worked really well in this lasagna. They added a nice crunch and helped to lighten up the dish.
Rajpoot Prince
[email protected]Fantastic, unique, delicious!
Abdul Saddam
[email protected]This lasagna was a hit with my family! The vegetable ragu was flavorful and hearty, and the zucchini noodles added a nice light touch. I will definitely be making this again.