Pasta-Free Lasagna
Pasta-Free Lasagna

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pasta-free lasagna. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pasta-Free Lasagna is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Pasta-Free Lasagna is something that I’ve loved my whole life. They are nice and they look wonderful.

Pasta & More Delivered To Your Door. Convenient Delivery When You Want It. Get Groceries, Clothing, Toys & More Delivered.

To get started with this recipe, we have to prepare a few ingredients. You can have pasta-free lasagna using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Pasta-Free Lasagna:
  1. Take 1 shallot, sliced
  2. Get 7-8 cloves garlic or to taste
  3. Take 1/4 c olive oil
  4. Make ready 1 lb 80/20 beef
  5. Make ready 3 sweet Italian sausages, casings removed (pork or chicken)
  6. Get 1 jar preferred marinara
  7. Make ready 1 big container basil (~30 leaves)
  8. Make ready 2 c ricotta
  9. Prepare 1 c parmasean or parm mix
  10. Prepare 4 oz fresh mozzarella (optional)

So I went to my trusty pal Google, and I found a recipe that I modified to my own liking. Here is where I found the original zucchini lasagna recipe. How to make TVP into vegan ground beef? If they softened, drain the soaking water and squeeze any additional moisture out with your hands.

Instructions to make Pasta-Free Lasagna:
  1. In a dutch oven, sautee shallot in a couple tablespoons of olive oil until browning. Add minced garlic.
  2. Add ground beef and sausages, mashing up. Cook over medium-high heat until liquid dissolves and meat is browning.
  3. In a food processor, chop basil with some olive oil to form a simple pesto.
  4. Layer ingredients (sauce, meat, pesto, cheeses) in two 9" or smaller cassorole dishes or one big baking dish. Make sure cheese is top layer.
  5. Bake at 375° for 25-30 minutes until cheese is melted and lasagna is bubbling. Scoop to serve!

Now, they are ready to be used as "raw ground beef". Lay courgette and aubergine slices in a single layer on baking trays. Finish the lasagna by topping with the remaining zucchini and meat sauce. Eggplant lasagna tastes very close to regular lasagna. The texture of the eggplant layer is just slightly different from pasta.

So that is going to wrap it up with this exceptional food pasta-free lasagna recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!