Eggless Zucchini Lasagna
When i posted this eggless vanilla cupcake recipe a few weeks back, i was being asked if it could be baked without the egg replacer powder.
Recipe Summary Eggless Zucchini Lasagna
Eggless version of zucchini lasagna.Ingredients | Eggless Cake Recipe By Sanjeev Kapoor3 large zucchini, trimmed and cut lengthwise into long strips2 tablespoons olive oil1 onion, chopped2 cloves garlic, chopped1 cup seasoned bread crumbs1 cup grated Parmesan cheese (Optional)1 tablespoon Italian herb seasoning3 cups tomato sauceΒΌ cup grated Parmesan cheese, or as needed (Optional)DirectionsPreheat oven to 375 degrees F (190 degrees C). Grease a 9x12-inch baking dish.Bring a large pot of water to a boil and add zucchini slices; boil for 3 minutes. Drain.Heat olive oil in a skillet over medium heat and cook onion and garlic, stirring frequently, until onion is translucent, about 5 minutes.Mix bread crumbs, 1 cup Parmesan cheese, and Italian herb seasoning in a bowl.Spoon 3 tablespoons tomato sauce into bottom of the prepared baking dish and top with 1/3 of the zucchini slices, 1/3 of the onion-garlic mixture, and 1/3 of the crumb-Parmesan cheese mixture. Repeat layers twice more, starting with 1/2 of remaining tomato sauce and layers of zucchini, onion, and crumb mixture. End with remaining tomato sauce in a layer; sprinkle 1/4 cup Parmesan cheese over the top.Bake in the preheated oven until lasagna begins to bubble, about 30 minutes.Preheat oven's broiler and broil the lasagna until cheese topping is browned, 2 to 3 minutes. Let casserole stand for 15 minutes to set before serving.Info | Eggless Cake Recipe By Sanjeev Kapoorprep: 20 mins cook: 45 mins additional: 15 mins total: 1 hr 20 mins Servings: 4 Yield: 4 servings
TAG : Eggless Zucchini LasagnaWorld Cuisine Recipes, European, Italian,
