Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, zucchini lasagna. It is 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 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. Thin slices of zucchini stand in for noodles in this lasagna.
Zucchini lasagna is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Zucchini lasagna is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. 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:
- Make ready Zucchini (2 large)
- Prepare Ground beef (500g)
- Take Marinara sauce (1 jar)
- Prepare Ricotta cheese (1 container)
- Get Mozzarella cheese (2 cups)
- Make ready Parmesan cheese (1/4 cup)
- Prepare Egg (1 large)
- Make ready Oregano (1 tsp)
- Get Chili flakes (1 tsp)
- Prepare Garlic powder (1/2 tsp)
- Prepare Salt (2 tsp)
- Take Olive oil (1 tbls)
- Prepare Ground nutmeg (1/2 tsp)
This lasagna uses zucchini in place of pasta thereby reducing calories. A noodle-less, low carb zucchini lasagna with an incredible turkey meat sauce! All the feels and flavors of lasagna but made with vegetable noodles instead of pasta. In this delicious zucchini lasagna, zucchini slices replace the noodles.
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.
This low carb, keto and gluten-free dish has all the wonderful flavors of lasagna, minus the extra carbs! 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. Zucchini Lasagna made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. When it comes to comfort food, there are few meals as satisfying as warm, cheesy lasagna. This zucchini lasagna recipe uses zucchini two ways!
So that is going to wrap it up with this special food zucchini lasagna recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
