Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, zucchini lasagna. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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 one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Zucchini lasagna is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook zucchini lasagna using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Zucchini lasagna:
- Prepare Zucchini (2 large)
- Get Ground beef (500g)
- Take Marinara sauce (1 jar)
- Take Ricotta cheese (1 container)
- Prepare Mozzarella cheese (2 cups)
- Make ready Parmesan cheese (1/4 cup)
- Get Egg (1 large)
- Get Oregano (1 tsp)
- Take Chili flakes (1 tsp)
- Take Garlic powder (1/2 tsp)
- Get Salt (2 tsp)
- Get Olive oil (1 tbls)
- Make ready Ground nutmeg (1/2 tsp)
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 made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. 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!
Steps 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: Zucchini have a mild liver-purging effect, allowing the liver to squeeze out poisonous troublemakers safely. Zucchini Lasagna - A veggie lasagna without the dairy, grains, or fat? This zucchini lasagna recipe uses zucchini two ways! Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself. When it comes to comfort food, there are few meals as satisfying as warm, cheesy lasagna.
So that’s going to wrap it up with this exceptional food zucchini lasagna recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
