How To make Summer Lasagna
8 oz Can Tomato Sauce
1/4 ts Basil leaves
1/8 ts Fresh Ground Pepper
1 c Ricotta cheese
1 ts Parsley
1 lg Tomato
1 md Onion, chopped
1/4 ts Salt, optional
1/4 ts Oregano leaves
1/2 c Shredded Mozzarella Cheese
3 md Zucchini, about 9-in.long
2 tb Grated Parmesan Cheese
1. Combine tomato sauce, onion, basil, salt, pepper & oregano in small
mixing bowl; set aside. In medium bowl, combine ricotta, mozzarella and parsley. Set aside. 2. Peel zucchini and cut off ends. Slice zucchini lengthwise into strips. Arrange strips in 8x8-in. baking dish. Cover with wax paper. 3. Microwave at High for 6 to 8 minutes, or until fork tender, rearranging after half the time. Drain liquid; place zucchini on towels to absorb excess moisure; cool slightly. 4. Layer 4 to 6 of the strips in the bottom of baking dish. Reserve 6 strips for second layer. Spread ricotta mixture over zucchini. Layer with sliced tomatoes. 5. Spread half of tomato sauce mixture over tomatoes; top with zucchini slices. Pour remaining sauce over zucchini and sprinkle with Parmesan. 6. Reduce power to 50% (medium). Microwave uncovered 20 to 25 minutes or until zucchini is tender and mixture is hot in center. Let stand 5 minutes before serving.
How To make Summer Lasagna's Videos
Skillet Summer Vegetable Lasagna
Super easy skillet summer vegetable lasagna recipe. This is so quick and fast and you only use one pan!
Breaking up the lasagna noodles into 2 pieces allows you to cook the noodles right in the sauce. No boiling the noodles ahead of time and then layering the noodles and sauce and then baking like traditional lasagna.
Quick, Easy, ONE PAN cooking and best of all it is delicious!
#skilletdinner #skilletlasagna #quickeasydinner #fastlasagnadinner #whatcanimakefordinner #onepanmeal #howtomakeskilletlasagna #howtomakelasagna #vegetablelasagna
The Perfect Summer Vegetable Lasagna Recipe
Summer has arrived, which means it's time for an abundance of summer veggies. Gardens are filled with zucchini, squash, chard, carrots, peppers, and more. Local farmer's markets provide the freshest produce if you don't have access to a garden. And I know I'm always looking for new recipes that use some of these ingredients. This vegetarian lasagna does just that.
Find the entire recipe here:
Courgette Lasagna | How to Make Lasagna | Zucchini lasagna | Food Channel L Recipes
This is an absolutely favorite dish. So delicious. Very appropriate for the Summer. I love zucchini lasagna very much.
Food channel L - a new recipe every Monday, Wednesday and Friday! Recipes for delicious and homemade food!
Ingredients for 8 servings:
1 kg courgettes
500 ml tomato passata
300 g pork and beef mince
1 onion
1 tsp dry oregano
3 cloves of garlic
200 g ricotta cheese
250 g mozzarella cheese
70 g parmesan cheese
60 ml olive oil +
Salt and black pepper
For the béchamel sauce:
300 ml milk
2 tbsp all-purpose flour
2 tbsp butter
Salt and black pepper
1 pinch of nutmeg
Music: epidemicsound.com
No-Bake Summer Lasagna | Everyday Food with Sarah Carey
Just because it's hot out doesn't mean you can't enjoy a delicious helping of lasagna. Today, I'll show you how to summer-ize this comfort-food fave -- and how to keep your cool in the kitchen while you're at it. This lighter version of lasagna doesn't require the oven and calls for far less cheese than the classic. A quick boil of the noodles, a fast saute, and a little layering, and you've got a delightfully fresh dinner that's fast enough for any weeknight, but elegant enough for company.
Sarah's Tip of the Day:
Watch the video and I'll show you how make this easy, lovely dish. I'll also show you my trick for keep the noodles from getting sticky while they're waiting for assembly.
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Recipe Ingredients:
1/2 cup ricotta
3 tablespoons grated Parmesan
3 tablespoons plus 2 teaspoons extra-virgin olive oil
Coarse salt and ground pepper
8 lasagna noodles, broken in half crosswise
1 small garlic clove, minced
2 pints grape tomatoes, halved
2 zucchini (about 1 pound total), halved if large and thinly sliced
1 tablespoon torn fresh basil leaves, plus more for serving
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
No-Bake Summer Lasagna | Everyday Food with Sarah Carey
Easy Lasagna Recipe
This classic Lasagna recipe is perfect for a crowd! It features a creamy ricotta cheese filling and a meaty tomato sauce between sheets of lasagna noodles, then topped with mozzarella and parmesan before baking until golden and bubbly. This lasagna also freezes well, making it a convenient option for a later meal.
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Summertime lasagna
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[Ingredients]
250g Flour (1 1/3C)
3 Eggs
100g Spinach
2 Medium Zucchini
400g Mozzarella
400g Ricotta
200g Parmigiano Reggiano
2 Cloves Garlic, minced
Dried Oregano to taste
Crushed Red Pepper to taste
Salt & Pepper to taste
[Sources]