Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, zucchini lasagna. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Zucchini lasagna is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Zucchini lasagna is something which I’ve loved my whole life. They’re fine and they look wonderful.
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 must prepare a few ingredients. You can have zucchini lasagna using 9 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Zucchini lasagna:
- Get 2 Zucchini thinly sliced
- Make ready Ground beef or Turkey
- Make ready Chopped onion
- Get Mushrooms(optional)
- Prepare Pasta sauce(I used Ragu)
- Prepare Mozzarella cheese
- Prepare Minced garlic
- Take Adobo seasoning salt
- Make ready Chipotle Ranch dressing
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!
Instructions 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.
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. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
