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Starting off with a super-flavorful tomato sauce and incorporating a variety of fresh veggies, this is a mouthwatering lasagna that is both delicious and (somewhat) healthy. For more great cooking, watch BHIS!
1 stick butter, melted
16 ounces shredded mozzarella cheese (or more if you’re a “cheesy person”)
1 bottle Tuscanini Crushed Tomatoes
2 tomatoes, thinly sliced
12 ounces assorted sliced mushrooms
5 cloves garlic, crushed (or Gefen Frozen cubes)
freshly chopped basil leaves
leaves from 2 sprigs of fresh oregano
4 tablespoons sugar
1 teaspoon Gefen Table Salt
1 teaspoon Pereg Chili Flakes
1 tablespoon Gefen Dry Oregano
3 chopped scallions
2 zucchini, peeled and thinly sliced
Prepare the sauce by emptying the bottle of Tuscanini crushed tomatoes into a large bowl. Add the melted butter, spices and fresh herbs, then mix well.
Slice the zucchinis and tomatoes very thinly. Begin assembling the dish by spreading a layer of cheese on the bottom of a pan. Layer with the vegetables and the tomato sauce from the bowl. Add a layer of mozzarella cheese.
Continue layering until you reach the top of the pan.
Bake in a preheated oven at 350 to 375 degrees Fahrenheit (175 to 190 degrees Celsius) for 20 to 30 minutes, then finish off with four to five minutes on the broil setting.
Top with some fresh basil leaves and enjoy this delicious dish! Sheyibaneh beis hamikdash b’meherah v’yameinu.
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