Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, zucchini lasagna. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Zucchini lasagna is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Zucchini lasagna is something that I have loved my entire life. They are nice and they look wonderful.
Zucchini lasagna is a fresh take on a classic comfort food dish. It's loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna. Top it off with some grated parmesan.
To get started with this recipe, we must first prepare a few ingredients. You can have zucchini lasagna using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Zucchini lasagna:
- Take Zucchini (2 large)
- Prepare Ground beef (500g)
- Take Marinara sauce (1 jar)
- Make ready Ricotta cheese (1 container)
- Get Mozzarella cheese (2 cups)
- Take Parmesan cheese (1/4 cup)
- Get Egg (1 large)
- Prepare Oregano (1 tsp)
- Prepare Chili flakes (1 tsp)
- Prepare Garlic powder (1/2 tsp)
- Prepare Salt (2 tsp)
- Take Olive oil (1 tbls)
- Make ready Ground nutmeg (1/2 tsp)
Zucchini Lasagna is a delicious way to enjoy the lasagna flavor you love, without the noodles. Zucchini Lasagna made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. In this delicious zucchini lasagna, zucchini slices replace the noodles. This low carb, keto and gluten-free dish has all the wonderful flavors of lasagna, minus the extra carbs!
Instructions to make Zucchini lasagna:
- Preheat oven to 190 degrees C.
- Grease a baking dish with cooking spray.
- Slice long strips of zucchini. Pat dry with a paper towel to get rid of moisture.
- Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned. Add marinara sauce, 1 teaspoon salt, oregano, chill flakes, garlic powder and pepper and let it simmer for 10 minutes.
- In a seperate bowl, combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
- Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden.
This lasagna uses zucchini in place of pasta thereby reducing calories. All the feels and flavors of lasagna but made with vegetable noodles instead of pasta. This zucchini lasagna isn't a recipe to make on the hottest day of the year; join me in having To avail you of your CSA zucchini overload, this lasagna swaps thin-sliced zucchini for lasagna noodles. This zucchini lasagna recipe uses zucchini two ways! Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself.
So that’s going to wrap this up with this special food zucchini lasagna recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
