30 Days to a Gluten-Free Diet: Let Your Body Thank You by Santa Nadia

Author:Santa, Nadia [Santa, Nadia]
Language: eng
Format: epub
Published: 2021-04-20T16:00:00+00:00

1 ½ cups mozzarella cheese

1 egg

A small handful of fresh parsley and basil, chopped

Instructions:

Step 1: Prepare the Pasta Sauce

Prepare the pasta sauce by frying the chopped onion and garlic in the olive oil till the onion is transparent.

Add the tomatoes, tomato paste, salt, pepper, basil and oregano and stir till combined.

When it comes to boil, reduce the heat and simmer for 7-8 minutes stirring occasionally.

Step 2: Prepare the Bolognese Sauce and Zucchini

Preheat the oven to 375oF.

In a large pan, add the beef and break down any lumps and add the red chilli flakes and salt. Cook until browned.

Stir in the prepared pasta sauce (step 1). Your Bolognese sauce is ready.

Slice the zucchini lengthwise into thin slices. Sprinkle some salt and leave for 15 minutes to make it less watery. Then, drain the water and dry with a paper towel.

Grill the zucchini for 1-2 minutes on both sides to make it drier.

In a small bowl, mix the parmesan cheese, ricotta cheese, egg, salt and pepper.

Step 3: Assembling

Spread some prepared Bolognese sauce (step 2) onto the bottom of a casserole dish.

Place a layer of the grilled zucchini slices.

Add the Bolognese sauce on top and spread half of the parmesan ricotta mix over it.

Top with the grated mozzarella cheese, parsley and basil.

Repeat the layers one more time. Then, place in the oven for about 35 minutes.

Bake for 3 minutes or till the top is golden brown.

Garnish with whole basil leaves and serve!

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