Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, zucchini lasagna. It is one of my favorites. For mine, I will make it a little 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 well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Zucchini lasagna is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have zucchini lasagna using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Zucchini lasagna:
- Make ready Zucchini (2 large)
- Get Ground beef (500g)
- Make ready Marinara sauce (1 jar)
- Make ready Ricotta cheese (1 container)
- Prepare Mozzarella cheese (2 cups)
- Make ready Parmesan cheese (1/4 cup)
- Make ready Egg (1 large)
- Make ready Oregano (1 tsp)
- Prepare Chili flakes (1 tsp)
- Get Garlic powder (1/2 tsp)
- Prepare Salt (2 tsp)
- Get Olive oil (1 tbls)
- Take Ground nutmeg (1/2 tsp)
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.
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.
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 it up with this exceptional food zucchini lasagna recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
