Zucchini Lasagna Recipe

Zucchini lasagna is an ideal interpretation of a very satisfying diet. It is steaming with vegetables, however, it has a rich traditional flavour and surface of traditional lasagna. Add some Perseusen cheese and basil leaves in it, and you'll have the best Saturday night meal for the whole family.

INGREDIENTS

• 1 tablespoon olive oil
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• 1 20 oz bundle creamy mushroom, chopped
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• 2 cloves garlic, minced
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• 15 oz spinach, washed and finished
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• 3 large zucchini (approx. 1/2 lb)
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• 3 large zucchini (approx. 1/2 lb)
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• 1 pound (s) mozzarella
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• 6 new basil leaves
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• 2 tablespoons new level leaf parsley leaves
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• 3 cups low fat yoghurt
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• 1 cup new ground parmesan
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• 2 eggs, beaten
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• Salt, taste
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• New ground black pepper, for taste.
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• 2 24 oz containers received marinara sauce locally

DIRECTIONS

1. Heat the oven to 350 ° F.

2. Heat a large skillet over medium-high heat. Add olive oil and mushrooms and fry until lightly browned about 10 minutes. Stir in the garlic. Cook spinach, stir until it dies. Remove from heat and set aside.

3. In the meantime, trim the zucchini heads using a blade, cut the zucchini into long strips of bread, about 1/16 inch long. In the event that zucchini looks watery, apply more moisture on paper towels before using it.

4. Add the mozzarella cheese and set aside.

5. Cut the basil into sheafonide and roll it firmly by rolling the stack on top of each other's leaves and then cutting. Finely chop the parsley. In a medium bowl, combine the herbs, cottage cheese, 1/2 cup cups, eggs, salt and pepper and mix well.

6. To assemble the lid, place one-third of the mushroom and spinach mixture on a 13 by 9-inch baking dish. Cover with a layer of marinara on top and a half with zucchini, carefully overlapping the edges. Put half a teaspoon of cottage cheese over the zucchini and spread evenly to divide evenly. Sprinkle half mozzarella over cottage cheese mixture. Repeat the process above, pour the mushrooms and spinach, marinara, remaining zucchini strips, cottage cheese, and mozzarella into the dish. Top with the remaining mushrooms and spinach, followed by the last layer of marijuana.

7. Sprinkle the remaining 1/2 cup of Parmesan on top and cook for 40 minutes until the lasagna is hot and bubbling. Allow standing for 35 minutes before cutting into squares.