Zucchini Lasagna 9 by 5-Busy Woman Menu

Working 9 to 5 and making the best Zucchini Lasagna using 9 by 5 pan. Please, enjoy busy woman menu.

ZUCCHINI LASAGNA 9 x 5 from the best food blog 5starcookies
ZUCCHINI LASAGNA 9 x 5 from the best food blog 5starcookies

Hello my dear readers,

It is Sunday, February 23 of 2020.

On our menu today I have recipe that is for all of you out there who work from 9 to 5.

You know who you are. Your favorite sentence is always “I don’t have time.”

So, we are going to make 3 lasagnas today, one to eat today and 2 to freeze for next week or weeks. (your choice)

ABOUT ZUCCHINI LASAGNA 9 x 5

This is classic comfort food dish.

The flavor is amazing and with the right amount of ricotta and cheese, it tastes like The Best Grandma’s Lasagna

or like “the real” lasagna.

You will make this recipe very often.

After all it is 5 star recipe.

how to make the best lasagna
how to make the best lasagna

IMPORTANT:

First of all, you will need 3 pans, size 9 x 5.

Line them with aluminum foil before assembling it. Set aside.

(This will help you lift the lasagna out of the dish once its frozen.)

Before we start making the best Zucchini Lasagna, let’s list all ingredients you need to have.

  • Zucchini
  • Spinach
  • Ricotta cheese
  • Parmesan cheese
  • Feta cheese
  • Mozzarella cheese
  • Marinara sauce
  • Catelli, fine herbs (640 ml)
  • Peppers (red or green)
  • Eggs
  • Garlic
  • Italian parsley
  • Oregano, black pepper salt
ZUCCHINI LASAGNA -5 star recipe
ZUCCHINI LASAGNA -5 star recipe

Making the best Zucchini Lasagna

Ingredients

6 large zucchini

Spinach, chopped (I use organic 1 lbs or 425 gr)

2 1/2 cups ricotta cheese

1 cup Parmesan cheese

2 1/2 cups mozzarella, grated

1/2 cup feta cheese

3 eggs (organic and large)

1/2 cup Italian parsley, chopped

3 red peppers, chopped

5 1/2 cups marinara sauce

1 jar Catelli, fine herbs (640 ml)

6 cloves garlic, chopped

1 TBSP oregano

Salt and black pepper to taste

Optional: carrots ( I like to use it)

INSTRUCTIONS

Slice your zucchini lengthwise into thinner slices because thinner slices mean less water.

Add lightly salt and let it sit for 15 minutes.

Then, just blot it dry with a paper towel.

Optional: Grill the zucchini for 2 minutes on each size. (I don’t because I don’t mind if zucchini is a bit watery)

Meanwhile add into a large saucepan marinara sauce, 1 jar Catelli-fine herbs (640 ml),

chopped Italian parsley, chopped red peppers, garlic, oregano, salt and pepper.

Bring to boil.

While your red sauce is heating, prepare ricotta filling.

ricotta cheese filling for the best lasagna
ricotta cheese filling for the best lasagna

Using a large bowl add the following ingredients:

ricotta cheese, feta and parmesan cheese, chopped spinach, eggs, salt and pepper.

Mix all ingredients. Set aside.

ASSEMBLE OF LASAGNA

Pour red sauce in the bottom of baking dish. (9 x 5)

Add single layer of sliced zucchini.

Spread with ricotta cheese filling and grated mozzarella.

Repeat the process. The last layer top with zucchini and red sauce.

Do the same steps for pan 2 and 3.

Bravo, you just made 3 zucchini lasagna.

Two of them will be frozen. See instruction below how to freeze.

Bake uncovered for about 35 minutes at 400 F.

Enjoy and share.

the best cheesy zucchini lasagna from blog 5starcookies
the best cheesy zucchini lasagna from blog 5starcookies

Now, how to freeze lasagna?

FREEZING LASAGNA

Cover 9 x 5 pan with foil and freeze overnight.

Then remove lasagna with the aluminum base out of baking dish, fold foil over lasagna.

Wrap in additional foil, making sure it is tightly sealed. (it is important to keep out the air)

Optional: Also, you can placed tightly sealed lasagna in the large zip bag.

Freeze for 4 weeks.

Important: Label lasagna with the date.

How do I bake the frozen lasagna?

I bake it straight from the freezer at 400 F for about 55 minutes.

To print this recipe, please check the box below.

Don’t forget:

PRINT-MAKE-SHARE

ZUCCHINI LASAGNA 9 x 5

ZUCCHINI LASAGNA 9 x 5

Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes

This is classic comfort food dish.
The flavor is amazing and with the right amount of ricotta and cheese, it tastes like the best Grandma's lasagna.
You will make this often.
After all it is 5 star recipe.

Ingredients

  • 6 large zucchini
  • Spinach, chopped (I use organic 1 lbs or 425 gr)
  • 2 1/2 cups ricotta cheese
  • 1 cup Parmesan cheese
  • 2 1/2 cups mozzarella, grated
  • 1/2 cup feta cheese
  • 3 eggs (organic and large)
  • 1/2 cup Italian parsley, chopped
  • 3 red peppers, chopped
  • 5 1/2 cups marinara sauce
  • 1 jar Catelli, fine herbs (640 ml)
  • 6 cloves garlic, chopped
  • 1 TBSP oregano
  • Salt and black pepper to taste

Instructions

    Slice your zucchini lengthwise into thinner slices because thinner slices mean less water.

    Add lightly salt and let it sit for 15 minutes.

    Then, just blot it dry with a paper towel.

    Optional: Grill the zucchini for 2 minutes on each size. (I don't because I don't mind if zucchini is a bit watery)

    Meanwhile add into a large saucepan marinara sauce, 1 jar Catelli-fine herbs (640 ml),

    chopped Italian parsley, chopped red peppers, garlic, oregano, salt and pepper.

    Bring to boil.

    While your red sauce is heating, prepare ricotta filling.

    Using a large bowl add the following ingredients:

    ricotta cheese, feta and parmesan cheese, chopped spinach, eggs, salt and pepper.

    Mix all ingredients. Set aside.

    ASSEMBLE OF LASAGNA

    Pour red sauce in the bottom of baking dish. (9 x 5)

    Add single layer of sliced zucchini.

    Spread with ricotta cheese filling and grated mozzarella.

    Repeat the process. The last layer top with zucchini and red sauce.

    Do the same steps for pan 2 and 3.

    Bravo, you just made 3 zucchini lasagna.

    Two of them will be frozen. See instruction below how to freeze.

    Bake uncovered for about 35 minutes at 400 F.

    Enjoy and share.

    Now, how to freeze lasagna?

    See notes.

Notes

FREEZING LASAGNA

Cover 9 x 5 pan with foil and freeze overnight.

Then remove lasagna with the aluminum base out of baking dish, fold foil over lasagna.

Wrap in additional foil, making sure it is tightly sealed. (it is important to keep out the air)

Optional: Also, you can placed tightly sealed lasagna in the large zip bag.

Freeze for 4 weeks.

Important: Label lasagna with the date.

How to bake the frozen lasagna?

I bake it straight from the freezer at 400 F for about 55 minutes.

Other Lasagna Recipes from 5 star cookies

The Best Grandma’s Lasagna-The Secret – MAKE IT

Enjoy and share the world's best lasagna recipe
Enjoy and share the world’s best lasagna recipe

Easter Peeps Lasagna – World’s Best Lasagna

My favorite sweet lasagna – check the link

Easter Peep Lasagna from the best food blog 5starcookies-decorate the world's best lasagna with sprikles, chocolate, Easter eggs and share
Easter Peep Lasagna from the best food blog 5starcookies-decorate the world’s best lasagna with sprikles, chocolate, Easter eggs and share

OTHER LINKS

Krembo Roll Cake-Bombshell Yum

Pink Two Bite Brownies-Chocolate Dream

5 Star Mashed Potatoes-5 Day Meal Plan

Maple Carrot Cheese Cake – O Canada

The Best Butter Tart Cookies – O Canada

Chickpea Whipped Cream-Yes You Can

Hero Open Sandwich-You are my hero

Also, don’t forget to visit foodgawker.com and check our page.

Check the link for 5 star cookies

Thank you for visiting the best food blog , 5 STAR COOKIES

Love and hugs

from your

Cookie

Have hope and believe in MAGIC!

Can you?

See you soon…..until then enjoy lasagna

zucchini lasagna 9 x 5 - enjoy and share
zucchini lasagna 9 x 5 – enjoy and share

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