Zucchini Lasagna Recipe Rachel Ray
by Editorial Staff
Minimum carbohydrates and vegetables. A juicy dish, perfect for those who are on a diet or fasting, as well as those who like to leave the table with a slight feeling of hunger!
Ingredients
- lasagna sheets 3 pcs.
- zucchini 1 pc.
- sweet pepper 1 pc.
- frozen spinach 50 g
- onion 1 pc.
- canned tomatoes in their own juice 30 g
- sea salt 5 g
- ground black pepper 5 g
- tomato paste 1 tbsp
- 1 clove garlic
Instructions
- Boil the lasagna sheets in salted water for about 20 minutes.
- Fry the spinach with half an onion (literally spinach – warm it up! As soon as it defrosts in a frying pan – it’s ready), season with nutmeg, salt, pepper.
- Zucchini, peel, cut into rings, fry on each side for 2 minutes. Pepper seeds, cut into strips, then also fry.
- Saute the second half of the onion in the oil leftover from frying vegetables, add chopped, canned tomatoes without skin, tomato paste, garlic, and a pinch of sugar, cook over low heat for 7-10 minutes, salt, pepper – the sauce is ready!
- Put some tomato sauce on the bottom of the ovenproof dish and cover with one-third of the lasagna. Add spinach, then a little more tomato sauce. Next, put the next lasagna leaf, then the fried bell pepper plus tomato sauce. Add the remaining lasagna, tomato sauce and finish with a layer of fried zucchini slices.
- Bake in a preheated oven at 190 degrees until the lasagne is tender and the top is golden. We serve immediately!
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