BCL - Eggless Zucchini Lasagna Popular Recipes
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Eggless Zucchini Lasagna |
"Eggless version of zucchini lasagna."
Ingredients :
- 3 big zucchini, trimmed and cut lengthwise into lengthy strips
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 cup seasoned bread crumbs
- 1 cup grated Parmesan cheese
- 1 tablespoon Italian herb seasoning
- three cups tomato sauce
- 1/4 cup grated Parmesan cheese, or as wanted (non-compulsory)
Instructions :
Prep : 20M | Cook : 4M | Ready in : 1H20M |
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- Preheat oven to 375 stages F (a hundred ninety tiers C). Grease a 9x12-inch baking dish.
- Bring a big pot of water to a boil and add zucchini slices; boil for three minutes. Drain.
- Heat olive oil in a skillet over medium warmth and cook onion and garlic, stirring often, till onion is translucent, approximately 5 minutes.
- Mix bread crumbs, 1 cup Parmesan cheese, and Italian herb seasoning in a bowl.
- Spoon 3 tablespoons tomato sauce into bottom of the prepared baking dish and top with 1/three of the zucchini slices, 1/three of the onion-garlic combination, and 1/three of the crumb-Parmesan cheese aggregate. Repeat layers two times extra, beginning with half of of closing tomato sauce and layers of zucchini, onion, and crumb mixture. End with closing tomato sauce in a layer; sprinkle 1/4 cup Parmesan cheese over the top.
- Bake within the preheated oven until lasagna starts to bubble, approximately 30 minutes.
- Preheat oven's broiler and broil the lasagna till cheese topping is browned, 2 to a few mins. Let casserole stand for 15 minutes to set earlier than serving.
Notes :
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