Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, zucchini lasagna. One of my favorites. 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 popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Zucchini lasagna is something that I’ve loved my entire life.
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 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.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook zucchini lasagna using 9 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Zucchini lasagna:
- Prepare 2 Zucchini thinly sliced
- Take Ground beef or Turkey
- Prepare Chopped onion
- Get Mushrooms(optional)
- Get Pasta sauce(I used Ragu)
- Get Mozzarella cheese
- Take Minced garlic
- Prepare Adobo seasoning salt
- Get Chipotle Ranch dressing
It's made with thinly sliced zucchini in place of noodles, and it calls for ground turkey for the meat sauce, but This recipe is a lighter take on classic lasagna. Using zucchini slices instead of noodles in this tasty lasagna is genius! You lower the carbs AND enjoy the wonderfully fresh flavor of zucchini. Admittedly, this is not one of my easiest recipes.
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.
You lower the carbs AND enjoy the wonderfully fresh flavor of zucchini. Admittedly, this is not one of my easiest recipes. This Zucchini Lasagna rendition is a great low-carb, gluten-free and lighter fare option. Zucchini is a nutrient-dense food and makes it a super healthy alternative to the pasta in traditional lasagna. In this Zucchini Lasagna recipe, zucchini is used in place of pasta with layers of meat sauce, ricotta and mozzarella cheeses.
So that’s going to wrap it up with this exceptional food zucchini lasagna recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
