Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, zucchini lasagna. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Thin slices of zucchini stand in for noodles in this lasagna. It is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal. 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 popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Zucchini lasagna is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook zucchini lasagna using 9 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Zucchini lasagna:
- Make ready 2 Zucchini thinly sliced
- Take Ground beef or Turkey
- Get Chopped onion
- Prepare Mushrooms(optional)
- Get Pasta sauce(I used Ragu)
- Take Mozzarella cheese
- Take Minced garlic
- Make ready Adobo seasoning salt
- Prepare Chipotle Ranch dressing
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. All the feels and flavors of lasagna but made with vegetable noodles instead of pasta.
Steps to make Zucchini lasagna:
- Preheat oven to 325 degrees
- Brown the ground beef or ground turkey in a large pot over medium heat, stirring frequently.
- Add in garlic, onion, and continue to sauté for 5 minutes.
- Stir in Pasta sauce, bring to a little boil… remove from heat
- Place a thin layer of the sauce in a 9x13 baking dish.
- Layer zucchini and mushrooms over sauce, then mozzarella cheese.
- Repeat, alternating layering of sauce, then zucchini and mushrooms
- Finish with layer of mozzarella cheese on top and sprinkle with remaining mozzarella cheese.
- Bake lasagna at 325°F for 15 minutes, covered with foil.
- After 15 minutes, remove foil, increase temperature to 350°F, and bake for an additional 15 minutes.
Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself. All the feels and flavors of lasagna but made with vegetable noodles instead of pasta. Healthy low carb zucchini lasagna recipe with meat, cottage cheese and zucchini noodles. Tasty, not watery, rave reviews and easy to follow video recipe. I wanted to make sure they were soft in the finished dish or I knew the kids wouldn't eat them.
So that is going to wrap this up with this special food zucchini lasagna recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
