Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, zucchini lasagna. One of my favorites. This time, I will make it a 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 fresh take on a classic comfort food dish.
Zucchini lasagna is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Zucchini lasagna is something which I have loved my whole life. They’re fine and they look wonderful.
To begin 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 cook it.
The ingredients needed to make Zucchini lasagna:
- Make ready Zucchini (2 large)
- Make ready Ground beef (500g)
- Prepare Marinara sauce (1 jar)
- Get Ricotta cheese (1 container)
- Take Mozzarella cheese (2 cups)
- Take Parmesan cheese (1/4 cup)
- Prepare Egg (1 large)
- Prepare Oregano (1 tsp)
- Take Chili flakes (1 tsp)
- Get Garlic powder (1/2 tsp)
- Make ready Salt (2 tsp)
- Prepare Olive oil (1 tbls)
- Prepare Ground nutmeg (1/2 tsp)
A noodle-less, low carb zucchini lasagna with an incredible turkey meat sauce! This zucchini lasagna recipe uses zucchini two ways! Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself. 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.
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.
A healthier, low carb lasagna option that's not. 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 made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. Zucchini: Zucchini have a mild liver-purging effect, allowing the liver to squeeze out poisonous troublemakers safely.
So that is going to wrap it up for this exceptional food zucchini lasagna recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in 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!
