Zucchini lasagna
Zucchini lasagna

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, zucchini lasagna. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Zucchini Lasagna is a delicious, low-carb, wheat-free and gluten-free lasagna that's loaded with vegetables, it's SOOO good you won't miss the pasta! I've made this dish a gazillion times and even. Zucchini lasagna is a fresh take on a classic comfort food dish. It's gluten-free, low-carb, keto-friendly and loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna.

Zucchini lasagna is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Zucchini lasagna is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have zucchini lasagna using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Zucchini lasagna:
  1. Prepare Zucchini (2 large)
  2. Take Ground beef (500g)
  3. Make ready Marinara sauce (1 jar)
  4. Get Ricotta cheese (1 container)
  5. Prepare Mozzarella cheese (2 cups)
  6. Take Parmesan cheese (1/4 cup)
  7. Get Egg (1 large)
  8. Get Oregano (1 tsp)
  9. Prepare Chili flakes (1 tsp)
  10. Make ready Garlic powder (1/2 tsp)
  11. Get Salt (2 tsp)
  12. Prepare Olive oil (1 tbls)
  13. Take Ground nutmeg (1/2 tsp)

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 recipe uses zucchini two ways! Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself.

Steps to make Zucchini lasagna:
  1. Preheat oven to 190 degrees C.
  2. Grease a baking dish with cooking spray.
  3. Slice long strips of zucchini. Pat dry with a paper towel to get rid of moisture.
  4. 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.
  5. In a seperate bowl, combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
  6. 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.
  7. Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden.

This zucchini lasagna recipe uses zucchini two ways! Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself. 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. Zucchini Lasagna is pasta-free yet tasty and rich. It's the perfect low-carb, gluten-free lasagna and a great way to sneak extra veggies in.

So that’s going to wrap it up for this exceptional food zucchini lasagna recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!