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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Intro/ Theme Song: ThatGirlCanCook!
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Soundtrack: Sunny Morning
Artist: Bruno E.
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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)
Zucchini Lasagna Recipe | Grain Free Recipe
This Zucchini Lasagna is a delicious grain free recipe, perfect for using up all those summer squash that the garden is overflowing with. Click SHOW MORE for sources.
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Healthy One Pot Meal- Sourdough Skillet-
Easy Healthy Meal Ideas for Family-
Printable Recipe:
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Zucchini Lasagna
'Tis the season for gardens which overfloweth with cucumbers, zinnias, and a whole lot of summer squash. I don't know how the conditions are in your neck of the woods, but as for the backyard of the farmhouse, zucchini have no trouble thriving.
Usually somewhere around January my memory of the summer abundance has wiped away, and I throw a couple squash in my grocery cart. When this happens, I know I will be shuddering at the thought of actually paying money for such a vegetable when summer rolls around.
Just a couple of plants will have you swimming in zucchini all summer long.
What's a girl to do?
Well, I have a few favorites. Zucchini and cheese, which is like macaroni and cheese, except with shredded zuch instead of noodles.
Squash-y eggs. You guessed it. That's sautéed squash with breakfast.
Zucchini bread. The kids talk me into this at least a couple times every summer.
And, last but not least, zucchini lasagna. Grain free, cheesy, and enjoyed by even the pickiest of children.
Zucchini Lasagna Recipe Ingredients
2 lbs ground beef
2 tablespoons coconut oil
8 ounces mushrooms, sliced
1 medium onion, diced
2 medium zucchini, cut in long 1/4 slices
12 ounces mozzarella cheese, shredded
8 ounces parmesan cheese, grated
2 cups cottage cheese
1 tsp salt
24 ounces pasta sauce
2 tbs fresh basil
Zucchini Lasagna Recipe Instructions
Preheat the oven to 400 degrees.
In a large cast iron skillet, brown the ground beef.
In another skillet, sauté the onion and mushrooms in the coconut oil, until soft.
Meanwhile, shred the mozzarella cheese and set aside.
Grate the parmesan cheese.
Combine grated parmesan cheese, cottage cheese and eggs.
Combine cooked onions and mushrooms, browned ground beef and pasta sauce.
Assemble the lasagna with a layer of pasta sauce, sliced zucchini, more pasta sauce, half the cottage cheese mixture, half the shredded cheese and then repeat.
Bake for about 30 minutes, or until cooked through.
Sprinkle with chopped basil.
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Summer Stovetop Lasagna • Tasty
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Vegetarian Lasagna Recipe in 60 Seconds
Vegetarian Lasagna Recipe!
#shorts #thepastaqueen
Zucchini Parmesan | Low-carb lasagna recipe for the summer!
- A spin on a classic dish, this zucchini parmesan recipe creates a hearty meal with the abundant produce of the summer. Layers of zucchini, mozzarella cheese, soppressata, and sauce combine to produce an incredible flavor that's great for any occasion. Finished off with breadcrumbs for extra crunch, you'll be surprised at how quickly this meal can come together! Make it once, and it will forever be in your recipe repertoire.
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Skip ahead:
00:00 Intro
00:53 Preparing the zucchini
04:43 Preparing the breading
06:00 Assembling the dish
11:18 Baking the dish
12:56 Tasting the dish
INGREDIENTS
- 2 1/2 lb (about 3-4 medium 8-inch long) zucchini
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 tbsp unsalted butter
- 3/4 cup grated Parmesan cheese
- 1 1/2 cups panko breadcrumbs
- 2 tsp dried Italian seasoning
- 3 cups tomato pasta sauce (I like Rao's)
- 8 oz mozzarella cheese
- 3 oz thinly-sliced soppressata
INSTRUCTIONS
- Preheat the oven to 425°F. If you have a convection setting, this is a good time to use it for even browning, but it will also work without it.
- Cut the zucchini in half lengthwise. Cut each half into 3 to 4 planks, each about 1/4-inch thick. Lay the zucchini on parchment-lined baking sheets. Brush the zucchini with the olive oil and sprinkle with salt, black pepper, and red pepper flakes. Bake the zucchini in the preheated 425℉ oven until they are browned and tender, 20-25 minutes. Once baked, remove them from the oven and reduce the heat to 350°F.
- In a small skillet, melt the butter over medium heat. Add the breadcrumbs, Italian seasoning, and 1/2 cup Parmesan cheese. Gently stir and toast the breadcrumbs until they are golden, 6-8 minutes. Once toasted, remove them from the heat.
- Grease a 9x13 baking dish. Spread about 3/4 cup of the prepared tomato pasta sauce on the bottom of the dish in an even layer. Place about half of the zucchini pieces in a single layer. Tear half of the slices of mozzarella cheese over the zucchini. Layer on half of the soppressata. Spread half of the remaining sauce and sprinkle with half of the breadcrumb mixture. Repeat these layers one more time, ending with the breadcrumbs and 1/4 cup Parmesan cheese.
- Bake the dish in the preheated 350°F oven until the sauce is bubbling throughout, 45-55 minutes. Remove the baking dish from the oven and allow it to rest for 15 minutes before slicing and serving.
#recipe #lasagna #zucchini #dinnerrecipe
Vegetarian Lasagna
See how easy it is to turn simple everyday ingredients into this delicious Vegetarian Lasagna. Packed with vegetables between perfectly al dente pasta layers, this meatless lasagna is super flavorful and easy to make.
Full Recipe:
Hearty, comforting, and freezer-friendly, this plant-based lasagna has it all! This vegetarian lasagna recipe is filled with a veggie-ricotta mixture between layers of pasta and my homemade marinara sauce.
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