Steps to Prepare Any-night-of-the-week Zucchini lasagna #weekly jikoni challenge

Hey everyone, it's me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, Step-by-Step Guide to Prepare Favorite Zucchini lasagna #weekly jikoni challenge. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Zucchini lasagna #weekly jikoni challenge, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Zucchini lasagna #weekly jikoni challenge delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to first prepare a few components. You can cook Zucchini lasagna #weekly jikoni challenge using 13 ingredients and 8 steps. Here is how you can achieve it.

Ingredients and spices that need to be Prepare to make Zucchini lasagna #weekly jikoni challenge:

1. 1 kg ground beef
2. 1 1/2 teaspoons salt
3. 1 tsp vegetable oil
4. 1/2 large onion, chopped
5. 3 cloves garlic, minced
6. 1 (28 oz) can crushed tomatoes
7. 2 tbsp chopped fresh basil
8. to taste black pepper,
9. 3 medium, zucchini sliced
10. 1 1/2 cups Parmesan
11. 1 large egg
12. 4 cups shredded part-skim mozzarella cheese
13. 1/4 cup eden cheese

Instructions to make Zucchini lasagna #weekly jikoni challenge

1. In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat.
2. Add vegetable oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
3. Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
4. Preheat a gas grill or grill pan to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.
5. Preheat oven to 375°.
6. In a medium bowl mix eden cheese, parmesan cheese and egg. Stir well.
7. In a 9x12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.
8. Let stand about 5 - 10 minutes before serving.

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