Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, zucchini lasagna. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Zucchini Lasagna is a delicious, low-carb, wheat-free and gluten-free lasagna that's loaded with vegetables, it's SOOO good you won't miss the pasta! I've made this dish a gazillion times and even. 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.
Zucchini lasagna is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Zucchini lasagna is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook zucchini lasagna using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Zucchini lasagna:
- Get Zucchini (2 large)
- Make ready Ground beef (500g)
- Prepare Marinara sauce (1 jar)
- Take Ricotta cheese (1 container)
- Prepare Mozzarella cheese (2 cups)
- Get Parmesan cheese (1/4 cup)
- Prepare Egg (1 large)
- Prepare Oregano (1 tsp)
- Make ready Chili flakes (1 tsp)
- Make ready Garlic powder (1/2 tsp)
- Make ready Salt (2 tsp)
- Prepare 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. Healthy low carb zucchini lasagna recipe with meat, cottage cheese and zucchini 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 lasagna uses zucchini in place of pasta thereby reducing calories. Healthy low carb zucchini lasagna recipe with meat, cottage cheese and zucchini noodles. Tasty, not watery, rave reviews and easy to follow video recipe. 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 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. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
