Zucchini Noodle Lasagna
Zucchini Noodle Lasagna

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, zucchini noodle lasagna. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Zucchini Noodle Lasagna is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Zucchini Noodle Lasagna is something which I have loved my whole life. They’re fine and they look wonderful.

Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Lightly coat both sides of zucchini slices with cooking spray; place half of the slices in a single layer on a wire rack set on a large baking sheet. Zucchini Noodle Vegetable Lasagna Gluten-free zucchini noodle vegetable lasagna.

To get started with this recipe, we have to first prepare a few ingredients. You can cook zucchini noodle lasagna using 8 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Zucchini Noodle Lasagna:
  1. Make ready 4 medium zucchini
  2. Prepare 1 1/2 lb hamburger
  3. Take 1 quart spaghetti sauce, homemade or canned
  4. Take 3 cup shredded mozzarella cheese
  5. Take 2 cup Cottage cheese or ricotta, whichever you prefer
  6. Prepare 2 eggs
  7. Take 1/2 cup parmesan cheese
  8. Take 2 tsp Italian seasoning

Zucchini naturally has quite a bit of moisture in them so the key is to draw that excess moisture out as much as possible. The easiest way to do this is sprinkle with salt and allow the salt to pull that moisture out. Serve the zucchini noodles raw with a warm sauce (the heat of the sauce will gently cook the noodles without making them mushy). Remove and serve with desired sauces and toppings.

Steps to make Zucchini Noodle Lasagna:
  1. Brown your hamburger in a skillet being sure to salt and pepper well.
  2. Meanwhile, combine cottage cheese, parmesan cheese, and eggs in a bowl.
  3. Cut ends off of zucchini, and slice into 1/4" slices. I usually get 4 slices out of 1 zucchini.
  4. Once hamburger is browned, drain excess grease. Add spaghetti sauce and heat through.
  5. In a 9 x 13 baking dish, put 1/2 cup of sauce mixture in the bottom and spread out being sure to coat the bottom of your dish.
  6. Layer zucchini noodles in a single layer.
  7. Layer 1/3 of the meat sauce and spread out.
  8. Layer 1/3 of cottage cheese mixture and spread out.
  9. Layer 1/3 of the mozzarella cheese.
  10. Repeat layers until you use allending with mozzarella cheese.
  11. Sprinkle with the Italian seasoning.
  12. Bake in a 350° oven for 45 minutes or until browned and bubbly.
  13. Let set for at least 15 minutes before serving. It will be watery when comes out of the oven, but this time allows it to set.

Sprinkle the zucchini with half of the breadcrumbs. This Zucchini Lasagna is a comforting, hot, meaty, cheesy, saucy, low-carb, gluten free, keto take on your favorite Italian comfort food! It's layered with thinly sliced zucchini, the BEST homemade Bolognese, creamy ricotta (with a secret no-grainy ricotta trick), nutty Parmesan and gooey mozzarella cheese. This zucchini lasagna is not a traditional lasagna made with zucchini (though that would be good, too). It's a no noodle lasagna that uses zucchini strips instead of noodles!

So that is going to wrap it up with this special food zucchini noodle lasagna recipe. Thank you very much for reading. I’m confident 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. Thank you for reading. Go on get cooking!