Greeting, I wish you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, zucchini lasagna. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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 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 current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Zucchini lasagna is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook zucchini lasagna using 9 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Zucchini lasagna:
- Take 2 Zucchini thinly sliced
- Take Ground beef or Turkey
- Get Chopped onion
- Get Mushrooms(optional)
- Get Pasta sauce(I used Ragu)
- Take Mozzarella cheese
- Get Minced garlic
- Make ready Adobo seasoning salt
- Make ready Chipotle Ranch dressing
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. This low carb, keto and gluten-free dish has all the wonderful flavors of lasagna, minus the extra carbs! This zucchini lasagna recipe uses zucchini two ways!
Instructions to make Zucchini lasagna:
- Preheat oven to 325 degrees
- Brown the ground beef or ground turkey in a large pot over medium heat, stirring frequently.
- Add in garlic, onion, and continue to sauté for 5 minutes.
- Stir in Pasta sauce, bring to a little boil… remove from heat
- Place a thin layer of the sauce in a 9x13 baking dish.
- Layer zucchini and mushrooms over sauce, then mozzarella cheese.
- Repeat, alternating layering of sauce, then zucchini and mushrooms
- Finish with layer of mozzarella cheese on top and sprinkle with remaining mozzarella cheese.
- Bake lasagna at 325°F for 15 minutes, covered with foil.
- After 15 minutes, remove foil, increase temperature to 350°F, and bake for an additional 15 minutes.
This low carb, keto and gluten-free dish has all the wonderful flavors of lasagna, minus the extra carbs! This zucchini lasagna recipe uses zucchini two ways! Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself. Zucchini Lasagna has a thick meat sauce made with ground beef and Italian sausage, ricotta and mozzarella cheeses, and thinly sliced zucchini in place of noodles. 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.
So that’s going to wrap this up for this special food zucchini lasagna recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
