Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, zucchini lasagna. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Zucchini lasagna is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Zucchini lasagna is something which I’ve loved my whole 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 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.
To get started with this particular recipe, we have to prepare a few components. You can have zucchini lasagna using 9 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Zucchini lasagna:
- Prepare 2 Zucchini thinly sliced
- Make ready Ground beef or Turkey
- Take Chopped onion
- Take Mushrooms(optional)
- Get Pasta sauce(I used Ragu)
- Take Mozzarella cheese
- Prepare Minced garlic
- Get Adobo seasoning salt
- Make ready Chipotle Ranch dressing
All the feels and flavors of lasagna but made with vegetable noodles instead of pasta. This zucchini lasagna recipe uses zucchini two ways! Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself. In this delicious zucchini lasagna, zucchini slices replace the noodles.
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.
Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself. 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! 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.
So that’s going to wrap this up with this exceptional food zucchini lasagna recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
