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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 cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could be offered at different formal occasions perhaps. I am certain you will see lots of people who just like the Zucchini lasagna dishes that you just make.
Alright, don’t linger, let’s task this zucchini lasagna menu with 13 substances which are undoubtedly easy to find, and we have to process them at the very least through 7 actions. You should invest a while on this, so the resulting food could be perfect.
Ingredients for Zucchini lasagna:
- Make ready for Zucchini (2 large)
- Prepare of Ground beef (500g)
- Get of Marinara sauce (1 jar)
- Take for Ricotta cheese (1 container)
- Need for Mozzarella cheese (2 cups)
- Give Parmesan cheese (1/4 cup)
- Require - Egg (1 large)
- Need for Oregano (1 tsp)
- Make ready - Chili flakes (1 tsp)
- Require for Garlic powder (1/2 tsp)
- You need of Salt (2 tsp)
- Prepare Olive oil (1 tbls)
- Prepare for Ground nutmeg (1/2 tsp)
Zucchini Lasagna made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. Zucchini Lasagna is a delicious way to enjoy the lasagna flavor you love, without the noodles. 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. In this delicious zucchini lasagna, zucchini slices replace the noodles.
Zucchini lasagna making process:
- 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! All the feels and flavors of lasagna but made with vegetable noodles instead of pasta. This lasagna uses zucchini in place of pasta thereby reducing calories. This zucchini lasagna recipe uses zucchini two ways! Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself.
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