Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, zucchini lasagna. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Zucchini lasagna is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Zucchini lasagna is something which I have loved my entire life.
Zucchini Lasagna is a delicious, low-carb, wheat-free and gluten-free lasagna that's loaded with Here's a few tips on how do you make perfect zucchini lasagna: Start by cutting the zucchini ribbons. 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.
To get started with this recipe, we have to first prepare a few components. You can have zucchini lasagna using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Zucchini lasagna:
- Take Zucchini (2 large)
- Prepare Ground beef (500g)
- Take Marinara sauce (1 jar)
- Get Ricotta cheese (1 container)
- Take Mozzarella cheese (2 cups)
- Get Parmesan cheese (1/4 cup)
- Get Egg (1 large)
- Make ready Oregano (1 tsp)
- Get Chili flakes (1 tsp)
- Get Garlic powder (1/2 tsp)
- Take Salt (2 tsp)
- Make ready Olive oil (1 tbls)
- Get Ground nutmeg (1/2 tsp)
Zucchini Lasagna is a delicious way to enjoy the lasagna flavor you love, without the noodles. 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!
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.
Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself. Zucchini Lasagna Roll Ups are made with thin zucchini slices rolled around a delicious ricotta filling, then baked in tomato sauce and topped with cheese. A healthier, low carb lasagna option that's not. 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. When it comes to comfort food, there are few meals as satisfying as warm, cheesy lasagna.
So that is going to wrap this up for this exceptional food zucchini lasagna recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
