5 Star Vegetable Lasagna Recipe

Low Carb Vegetable Lasagna with White Sauce

WEBMar 26, 2018 · Cover the top the whole top of the zucchini in the pork rind crumbs (or almond flour) mixture. Then sprinkle the remaining 1/4 cup …

Rating: 5/5(18)
1. Preheat the oven to 350 degrees F.
2. Begin by using a "Y" peeler to create about 40 zucchini strips to create 4 total layers in a 9X13 inch pan.
3. Lay the strips of zucchini out onto paper towels and sprinkle salt across the tops. Allow them to rest like this while you prepare the other layers.
4. Dice the carrots, celery, onion, and garlic. If using fresh spinach, roughly chop the spinach. Add the olive oil to a pan and heat to medium heat. Saute the carrots, celery and onion for 4-5 minutes. Add the garlic and cook for 30 seconds. Add the spinach in and move it around the pan until it begins to wilt. Set it aside to cool.

Preview

See Also:

Show details

NoNoodle Vegetable Lasagna {A Meatless Monday …

WEBJan 20, 2020 · Add enough sauce to cover the bottom of a 9 x 12-inch casserole dish. Place the slices of squash and zucchini, alternating and …

1. Prepare the homemade ricotta cheese and tomato sauce ahead of time and have it ready to use.
2. Preheat the oven to 375 degrees F.
3. Slice off the ends of the squash, zucchini, and eggplant. Then slice off the outer skin so that it squares off the vegetables, making them easier to lay flat on the cutting board. Discard the slices of the outer skin.
4. To salt the vegetable slices, lightly salt the slices and allow them to drain for about 10 minutes inside a colander. After 10 minutes, blot off the excess moisture with a paper towel.

Preview

See Also:

Show details

Best Vegetable Lasagna – WellPlated.com

WEBMar 26, 2024 · Preheat the oven to 400 degrees F. Coat a 9×13-inch baking dish with nonstick spray. In a large saucepan or Dutch oven, …

1. Preheat the oven to 400 degrees F. Coat a 9x13-inch baking dish with nonstick spray.
2. In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the sweet potato, bell peppers, red onion, zucchini, dried basil, and ¼ teaspoon kosher salt. Cook until the vegetables are tender and begin to brown, about 10 minutes.
3. Add the tomato sauce and balsamic to the vegetables. Stir to combine then bring the mixture to a gentle simmer. Let simmer, stirring occasionally, for 10 minutes.
4. In a large bowl add the ricotta, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt. Mix well, until the mixture is evenly combined.

Preview

See Also:

Show details