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匹萨意面：Zucchini No-Pasta Lasagna意式焗西葫芦千层
Serves: 4 Ingredients材料 2-3 zucchinis, sliced lengthwise about ? inch thick
1 egg
1 jar of your favorite spaghetti sauce
250-200 g of cottage cheese
100-200 g of grated mozzarella cheese
? tsp dried basil, or more to taste
A handful of shredded parmigiano-reggiano cheese
Fresh spinach, roughly chopped
Ground pepper 2 - 3个西葫芦,切片长度方向?英寸厚
一个鸡蛋
1罐你最喜欢的意大利面酱
250 - 200克的白干酪
100 - 200克的碎马苏里拉奶酪
?茶匙干罗勒,或更多
少量的碎parmigiano-reggiano奶酪
新鲜菠菜,大致切碎
胡椒粉 Method制作方法 1. Mix the cottage cheese, egg, basil and pepper.
2. Cover the bottom of a glass baking dish with some sauce. Then layer in the following order: sliced zucchini, spinach, sauce, cottage cheese mixture and mozzarella.
3. Repeat for a second layer. (Add a third if it's an extra deep dish, but make sure to leave room at the top to avoid overflow when baked.)
4. Sprinkle a little of the parmesan and more basil over the top. Cover with foil and bake at 350°F degrees for 1 hour, removing foil for the last 15 minutes of baking.
Cooking note
The zucchini adds quite a bit of moisture, which can make the sauce too runny and may spill over in the oven. Reduce the moisture by salting and draining the sliced zucchini, or dry them out by briefly baking first (425°F for 5-10 minutes). We highly recommend this step for a more perfect dish. 1。混合干酪、鸡蛋、罗勒和胡椒。
2。盖的底部玻璃烤盘和一些酱。然后层按照以下顺序:切片西葫芦、菠菜、酱,奶酪和意大利干酪混合物。
3。重复第二个层。(添加一个第三如果是一个额外的深盘,但一定要离开房间顶部,避免溢出当烤)。
4。洒一点的帕尔玛和罗勒。盖上箔,350°F度的温度下烤1小时,去掉箔烘焙的最后15分钟。
烹饪时注意
西葫芦增添了不少水分,水分太多,可能会使酱烤箱里溢出。减少盐和水分消耗西葫芦片,或干出来先简要烤5 - 10分钟(425°F)。我们强烈推荐这个步骤为一个更加完美的菜。
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