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recipes:zucchini_lasagna [2022/01/03 23:09] selena |
recipes:zucchini_lasagna [2022/01/03 23:11] (current) selena |
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| * For sauce (or use a jar of sauce) | * For sauce (or use a jar of sauce) | ||
| - | * * 3 large garlic cloves | + | * 3 large garlic cloves |
| - | * * 2 tablespoons unsalted butter | + | * 2 tablespoons unsalted butter |
| - | * * 15-ounce can crushed tomatoes, fire roasted if possible | + | * 15-ounce can crushed tomatoes, fire roasted if possible |
| - | * * 15-ounce can tomato sauce, fire roasted if possible | + | * 15-ounce can tomato sauce, fire roasted if possible |
| - | * * 1 teaspoon dried or fresh basil | + | * 1 teaspoon dried or fresh basil |
| - | * * 1 teaspoon dried tarragon or oregano | + | * 1 teaspoon dried tarragon or oregano |
| - | * * 2 teaspoons kosher salt, divided | + | * 2 teaspoons kosher salt, divided |
| - | * * 2 teaspoons cornstarch | + | * 2 teaspoons cornstarch |
| * 2 pounds zucchini (3 large or 5 small medium) | * 2 pounds zucchini (3 large or 5 small medium) | ||
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| - Bake the lasagna: Bake the lasagna for 40 minutes, uncovered. Let stand for at least 15 minutes before serving (this allows the lasagna to set; you can let it sit even longer if desired). Leftovers can be refrigerated for 2 to 3 days and reheated in a 375°F oven. | - Bake the lasagna: Bake the lasagna for 40 minutes, uncovered. Let stand for at least 15 minutes before serving (this allows the lasagna to set; you can let it sit even longer if desired). Leftovers can be refrigerated for 2 to 3 days and reheated in a 375°F oven. | ||
| + | Recipe from: https://www.acouplecooks.com/perfect-zucchini-lasagna/#tasty-recipes-76318-jump-target | ||