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Zucchini lasagna cuisine is really a dish that’s classified as an easy task to make. through the use of resources that exist around you quickly, you may make it in simple actions. You may make it for friends or family events, and it could be provided at numerous recognized activities actually. I am certain you will see lots of people who just like the Zucchini lasagna dishes you make.
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.
Alright, don’t linger, let’s practice this zucchini lasagna formula with 13 elements which are surely easy to obtain, and we have to process them at the very least through 7 actions. You should devote a while on this, so the resulting food could be perfect.
Ingredients for Zucchini lasagna:
- Give for Zucchini (2 large)
- Provide Ground beef (500g)
- Give for Marinara sauce (1 jar)
- Require Ricotta cheese (1 container)
- Need of Mozzarella cheese (2 cups)
- Prepare Parmesan cheese (1/4 cup)
- Provide for Egg (1 large)
- Need for Oregano (1 tsp)
- Prepare of Chili flakes (1 tsp)
- You need of Garlic powder (1/2 tsp)
- Give of Salt (2 tsp)
- Provide of Olive oil (1 tbls)
- Get of 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 step by step:
- 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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