Zucchini Lasagna
Zucchini Lasagna

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, zucchini lasagna. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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.

Zucchini Lasagna is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Zucchini Lasagna is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have zucchini lasagna using 12 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Zucchini Lasagna:
  1. Take 3 cups soaked blanched almonds
  2. Take 2 Tbsp nutritional yeast
  3. Make ready 1/2 cup fresh basil (finely chopped)
  4. Get 2 tsp oregano
  5. Take 1 medium lemon, juiced
  6. Get 1 Tbsp extra virgin olive oil
  7. Make ready 1 tsp salt
  8. Make ready pinch black pepper
  9. Prepare 1/4 cup Chottage cheese
  10. Make ready 1/2 cup water or as per required
  11. Prepare 1 tin Marinara sauce
  12. Make ready 3 medium zucchini squash

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:
  1. Preheat oven to 375 degrees F (176 C).
  2. Add nuts to a food process blender and mix to combine, scraping down sides as needed.
  3. Add remaining ingredients: Nutritional yeast, fresh basil, oregano, lemon juice, olive oil, salt, pepper, water and cheese
  4. Make a well-puréed mixture paste.
  5. Taste and adjust seasonings as needed.
  6. Pour about 1 cup marinara sauce into a baking dish and line with thinly sliced zucchini.
  7. Scoop small spoonfuls amounts of mixture over the zucchini and gently spread into a thin layer.
  8. Spread on a layer of marinara sauce and then top with more zucchini slices.
  9. Continue until all filling and zucchini are used up.
  10. The top two layers should be zucchini and then sauce.
  11. Sprinkle on cheese (optional), and zuccuni for garnish then cover with foil.
  12. Bake covered for 45 minutes, then remove foil and bake for 15 minutes more.
  13. The zucchini should be very easily pierced when cut with a knife.
  14. Let cool for 10-15 minutes before serving.
  15. Serve immediately with additional cheese and fresh basil.

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