Put oil and zucchini in large nonstick skillet.
Replace lasagna noodles with zucchini, and use high-protein quinoa instead of a meat filling.
This sauceless casserole makes for a lighter summer entrée than your classic lasagna.
Ingredients of Baked Lasgana with Zucchini and Feta Cheese
- You need 1 package of Lasagna or (long Pasta).
- It's 4 of Zucchini or Courgette.
- It's 250 grams of Feta Cheese.
- You need 4 tablespoons of Basil Pesto.
- You need 1/2 teaspoon of Salt.
- Prepare 1 cup of Grated Pasta Cheese.
- You need of Bechamel Sauce.
- Prepare 4 cups of Milk.
- It's 4 Tablespoons of Cooking Butter.
- Prepare 6 Tablespoons of Flour.
- Prepare of Nutmeg (optional).
- You need Dash of Salt.
Baked Lasgana with Zucchini and Feta Cheese step by step
- Boil Pasta in salted water, strain and set aside. In a bowl toss in the Pesto, salt, the Feta Cheese diced into cubes, and diced Zucchini. Mix ingredients, add into your pasta. In a medium size buttered baking pan, add in the pasta mixture, and spread. Then take a medium size sauce pan, add in the butter stir until melted, add the flour continue to stir, slowly add in the milk, nutmeg and stir until it has become one thick sauce..
- Top your pasta mix with the Bechamel Sauce and pop into the oven for 1 hour. Thats it! Kali orexi 🙂.
Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper. Top the noodles with a thin layer of ricotta, then a layer of zucchini and spinach, a layer of tomato sauce and a layer Cover the baking dish tightly with foil and place in the oven. Cook the lasagna noodles until soft. Add the chopped garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. A delicious zucchini lasagna recipe with vegetables instead of noodles for a gluten-free healthy meal idea with hidden vegetables.
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