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.
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How to Make Summer Lasagna | Sunday Dinner Recipes | Allrecipes.com
Get the recipe for Summer Lasagna at
Everybody loves lasagna, but carbs are not always welcome. So replace pasta noodles with thinly sliced zucchini and layer with plenty of seasoned tomato sauce, carrots, bell pepper, onion and cottage, mozzarella and parmesan cheeses. Pull it fresh from the oven all hot, melty and tempting and enjoy a healthy twist on a classic favorite.
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My FAMILY'S SPECIAL LASAGNA Recipe
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QUICK & EASY STOVETOP SKILLET LASAGNA | LESS THAN 30 MINUTES | EASY WEEKNIGHT RECIPE TUTORIAL
So you love lasagna but hate the amount of time it takes to complete the dish? Well guess what? You're going to LOVE my stovetop lasagna recipe! It's super easy, doesn't require a lot of ingredients, and the BEST part? It's done in less than 30 minutes max! Check it out! #skilletlasagna #easyrecipes #lasagna
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FULL LIST OF INGREDIENTS:
Serves: 4-6 Prep Time: 5 Mins. Cook Time: 20 Mins.
- 1 Lb or More Ground Beef
- 8 to 10 Lasagna Sheets (Do NOT purchase the oven ready kind.)
- 1 Shallot Diced
- 2 Tbsp Seasoned Salt
- 1 Tsp Black Pepper
- Mozzarella and/or Provolone Cheese Shredded or slices
- Parmesan Cheese (Garnish)
SAUCE:
- 2 Tbsp Olive Oil
- 1 to 2 Diced Shallots
- 2 Tbsp Minced Garlic
- One 28oz Can Crushed Tomatoes
- Water or Beef Broth (Fill the 28oz can halfway)
- 1 to 2 Tbsp Seasoned Salt
- 1 Tsp Black Pepper
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- 1/4 Cup Granulated Sugar
- 1 Tbsp Italian Seasoning (Added off camera)
- 1 Tsp Crushed Red Pepper (Optional)
- Fresh Oregano (Optional)
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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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.
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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
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]