Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, zucchini lasagna. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Stir in seasonings and tomato sauce. Zucchini Lasagna is a delicious, low-carb, wheat-free and gluten-free lasagna that's loaded with vegetables, it's SOOO good you won't miss the pasta! I've made this dish a gazillion times and even shared it in my first cookbook!
Zucchini lasagna is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Zucchini lasagna is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook zucchini lasagna using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Zucchini lasagna:
- Get Zucchini (2 large)
- Make ready Ground beef (500g)
- Make ready Marinara sauce (1 jar)
- Take Ricotta cheese (1 container)
- Get Mozzarella cheese (2 cups)
- Make ready Parmesan cheese (1/4 cup)
- Make ready Egg (1 large)
- Take Oregano (1 tsp)
- Prepare Chili flakes (1 tsp)
- Take Garlic powder (1/2 tsp)
- Make ready Salt (2 tsp)
- Prepare Olive oil (1 tbls)
- Prepare Ground nutmeg (1/2 tsp)
Drain any excess liquid from the edges of the baking pan with a. We're talking lots of layers of zucchini, mushrooms, a delicious beef sauce and, of course, loaded with lots of cheese. Add another layer of zucchini slices. Zucchini lasagna is a fresh take on a classic comfort food dish.
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.
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 cheese and basil leaves, and you'll have the perfect weeknight meal for the whole family. A healthy, low carb zucchini lasagna with layers of cheese, fresh herbs and a flavorful turkey meat sauce. This easy, no-noodle zucchini lasagna recipe is packed with veggies & protein and isn't watery like some zucchini recipes. It's guaranteed to be your new favorite freezer-friendly, lightened up comfort food!
So that is going to wrap it up with this exceptional food zucchini lasagna recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at 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!
