ZUCCHINI LASAGNA | the best zucchini lasagna recipe
Zucchini lasagna is a fresh take on a classic comfort food dish. It's loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna. Top it off with some grated parmesan cheese and basil leaves, and you'll have the perfect weeknight meal for the whole family.
Zucchini lasagna is tasty gluten-free, low carb and keto recipe. It's packed with vegetables, but it's still got that hearty, cheesy lasagna flavor. Albeit a little lighter and healthier (which is a definite win).
In the video I show a couple ways to cut zucchini into lasagna noodles as well how to get the water out of zucchini lasagna. Don't want a watery zucchini lasagna? I've got you covered! But make sure to check out more tips on the full blog post recipe below. Enjoy!
Zucchini Lasagna Recipe:
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Nick’s Zone: Butternut Squash Lasagna
Nick Massie of PaleoNick.com brings us a decadent spin on traditional lasagna for a real Italian treat.
First step: meat sauce.
“One of the things we have to think about is that (the butternut squash) isn’t really seasoned,” Massie says, “so I’m gonna make (the sauce) a little bit stronger flavored.”
Onions, garlic and basil are essential to developing a flavorful sauce. Some ground red chili is also recommended if you like a bit of spice.
To make the squash “noodles,” Massie has some tips for slicing your butternut squash safely.
“I’m going to show you—probably the hardest part about making this—and that’s going to be cutting this squash into lasagna-type strips,” he says.
When it’s time to assemble your lasagna, put the dish together the good old-fashioned way—create layer after layer of squash noodles and hearty meat sauce. Pop it in the oven and 60-90 minutes later you’ll have eight three-block meals.
To download the recipe for butternut squash lasagna, click here:
Video by Nick Massie and Jesse Kahle.
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This hands down the best lasagna Recipe. Butternut squash with ricotta & Spinach, a marvelous dish.
My Fall Butternut squash Lasagna with ricotta & Spinach ,should be at the top of your list this year. If you are making this dish for Thanksgiving, i guarantee your Family and friends will be impressed.
The nutmeg and cinnamon spices are giving to the Butternut squash an extra delicious flavor.
Here is the recipe :
9-10 lasagna noodles (I used GF)
GF tend to break a little quicker, just make sure you don't boil them for too long. Boiling them for 5min, is ideal.
For the ricotta mix:
1 tbsp olive oil
150g spinach
450g sheep’s milk or goat’s milk ricotta cheese
1 egg
1/2 tsp dried garlic
Salt and pepper
For the pumpkin mix:
30 oz pumpkin puree
1/2 cup almond milk
1/2 tsp cinnamon
1/2 tsp nutmeg
Salt and pepper to taste
For the layers:
4 cups shredded parmesan mixed with mozzarella. I just like to mix both of them together, you can also choose one.
scallions ( green onion)
Instructions
1. Preheat the oven to 400F. Grease your baking pan with olive oil.
2. Bring a large pot of water to a boil. Cook the lasagna noodles for 5 minutes. Boil 3-4 noodles at the time for 5min.Once cooked, lay the noodles flat on an oiled baking sheet.
3. Cook the spinach by adding the olive oil, spinach and salt and pepper to a skillet over medium heat. Sauté until the spinach wilts down (3-4min). Add to a medium sized bowl.
4. Add the ricotta, egg and garlic to the bowl with the spinach and mix. Set aside.
5. To another bowl, add the butternut squash, milk( i used oat milk ), cinnamon and nutmeg to a bowl. Mix to combine and season to taste with salt and pepper.
Bon appétit ! :)
#lasagna #butternutsquash #fallrecipe #alamaisonrecipes #thanksgivingrecipes
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How to Make Butternut Squash Lasagna in Our Essential Bakers | Williams Sonoma
Learn how to make butternut squash lasagna with brown butter & sage in our Williams Sonoma Essential Bakers, made in Portugal. Learn more at Williams-Sonoma.com.
Roasted Butternut Squash Lasagna
This butternut squash lasagna stole the show one snowy Thanksgiving in Vermont many years ago, and it's become a fall staple ever since — loved by carnivores and vegetarians alike, it's great for entertaining.
Recently, I've been having trouble with my no-boil noodles – they don't soften or expand as they should. As a result, I've been soaking them briefly in hot water. It's an extra step, but it ensures the noodles behave properly.
Hope you love this one! It's one of my all-time favorites.
Butternut Squash Lasagna
Donna makes butternut squash lasagna with homemade pasta!
#howtomakepasta #butternutsquash #vegetarianlasagna
FOR THE PASTA
9 ounces all purpose or “00” pasta flour
6 ounces eggs
FOR THE BECHAMEL SAUCE
2 tablespoons butter
2 tablespoons flour
1 cup milk or half and half
1 ½ cups chicken or vegetable stock
Salt and pepper to taste
FOR THE LASAGNA FILLING
1 medium butternut squash
2 tablespoons olive oil
8 ounces ricotta cheese
½ cup parmesan cheese, grated
⅛ teaspoon nutmeg
Salt and pepper to taste
8 ounces shredded mozzarella cheese
1 egg, slightly beaten
1 tablespoon chopped, fresh sage leaves or 1 teaspoon dried sage
DIRECTIONS:
Heat the oven to 400F
Cut the butternut squash in half, lengthwise. Remove the seeds. Place the squash on a baking sheet. Add salt and pepper and coat with olive oil. Bake for 45 minutes or until skin can be pierced with a fork and squash is cooked through. Remove from heat and allow to cool. Scrape the squash into a bowl to remove the peel. Set aside.
Measure 9 ounces of flour into a large bowl or work surface. Create a well in the center and add the eggs. Beat slightly with a fork as you pull the flour to the center to completely combine. Place dough onto a lightly floured work surface and knead for 8-10 minutes. Form into a disk, wrap in plastic and allow to rest on the counter for a half hour.
While dough is resting, make the bechamel sauce and lasagna filling.
To make the sauce, in a medium sauce pan, heat 2 tablespoons of butter. Stir in the flour and cook for 1 minute. On medium heat, add the milk and stir to combine. Add the chicken stock and continue to cook, stirring frequently until mixture comes to a boil. Remove from heat.
To make the filling, in a medium mixing bowl, combine the squash, ricotta cheese, parmesan cheese, egg, nutmeg and chopped sage. Season with salt and pepper. Set aside.
Cut the pasta dough in half, cover the remainder in plastic wrap to keep from drying out. Roll the pasta into a rectangle. With pasta roller set at lowest setting, feed the dough through several times.
Brush lightly with flour to prevent the dough from sticking in the pasta roller. Continue to feed the pasta through the roller while increasing the setting each time, stopping at level 8.
Cut the pasta to the length of your baking dish. Bring 3 quarts of water to a boil, add 1 tablesooon salt and cook the cut pasta for 2 minutes. Drain.
To assemble the lasagna spread some of the bechamel sauce on the bottom of your baking dish. Add a layer of pasta, overlapping to completely cover the dish. Spread ⅓ of the lasagna filling. Sprinkle on ⅓ of the mozzarella. Continue adding sauce, pasta, filling and cheese. Finish with pasta and a layer of sauce.
Cover with foil and bake in a preheated 350F oven for 30-35 minutes. Remove the foil and continue to cook for 10-15 minutes or until golden brown. Allow to cool for 10 minutes before serving.
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