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| recipes:zucchini_lasagna [2022/01/04 04:09] – selena | recipes:zucchini_lasagna [2022/01/04 04:11] (current) – selena | ||
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| * For sauce (or use a jar of sauce) | * For sauce (or use a jar of sauce) | ||
| - | | + | |
| - | | + | * 2 tablespoons unsalted butter |
| - | | + | * 15-ounce can crushed tomatoes, fire roasted if possible |
| - | | + | * 15-ounce can tomato sauce, fire roasted if possible |
| - | | + | * 1 teaspoon dried or fresh basil |
| - | | + | * 1 teaspoon dried tarragon or oregano |
| - | | + | * 2 teaspoons kosher salt, divided |
| - | | + | * 2 teaspoons cornstarch |
| * 2 pounds zucchini (3 large or 5 small medium) | * 2 pounds zucchini (3 large or 5 small medium) | ||
| Line 29: | Line 29: | ||
| - 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:// | ||