by Karolina Blada
To make this green pesto, I’ve used everything green that I had left in the fridge. I found some kale, fresh parsley and basil. I combine it with olive oil, fresh chopped garlic, grated parmesan cheese and spices such as oregano, basil, black pepper and …
Strawberries covered with some sweet and crunchy crisp. Ice cream is just the addition. Gluten free oats and oat flour make a great gluten free base for the sweet crisp. Honey and almonds are a nice combination and of course strawberries! Summer is the perfect …
Zucchini Lasagna – An Easy Dinner Idea
Ingredients:
Directions:
1. Wash the zucchinis and cut off the ends. Using a vegetable peeler, carefully peel the zucchinis into long ribbons, scraping from top to bottom.
2. Sprinkle the zucchini ribbons with a little salt and set them aside. This step allows the zucchini to release excess water, which can otherwise make the lasagna watery during cooking.
3. After about 15-20 minutes, use a paper towel to absorb the moisture from the zucchini ribbons.
4. Preheat the oven to 350°F (175°C).
5. Shred the fresh mozzarella cheese.
6. In a casserole dish, layer the ingredients as follows: place a layer of zucchini ribbons at the bottom, spread some tomato sauce over them, then sprinkle shredded mozzarella and add sliced tomatoes. Repeat the layers, starting again with zucchini, followed by tomato sauce and cheese, until all ingredients are used.
7. Bake in the preheated oven for 40 minutes.
8. Let the lasagna cool for 10-15 minutes before slicing and serving.
