Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, zucchini lasagna. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Zucchini lasagna is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Zucchini lasagna is something that I have loved my whole life.
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 have to first prepare a few ingredients. You can cook zucchini lasagna using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Zucchini lasagna:
- Take Zucchini (2 large)
- Take Ground beef (500g)
- Prepare Marinara sauce (1 jar)
- Get Ricotta cheese (1 container)
- Take Mozzarella cheese (2 cups)
- Make ready Parmesan cheese (1/4 cup)
- Take Egg (1 large)
- Make ready Oregano (1 tsp)
- Prepare Chili flakes (1 tsp)
- Make ready Garlic powder (1/2 tsp)
- Get Salt (2 tsp)
- Get Olive oil (1 tbls)
- Take 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!
Steps 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 it up for this exceptional food zucchini lasagna recipe. Thanks so much for your time. I am confident 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. Thanks again for reading. Go on get cooking!
