Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, zucchini lasagna. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Zucchini lasagna is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Zucchini lasagna is something that I’ve loved my whole life.
Zucchini lasagna is a fresh take on a classic comfort food dish. It's loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna. Top it off with some grated parmesan.
To get started with this recipe, we must first prepare a few components. You can have zucchini lasagna using 9 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Zucchini lasagna:
- Take 2 Zucchini thinly sliced
- Prepare Ground beef or Turkey
- Get Chopped onion
- Make ready Mushrooms(optional)
- Get Pasta sauce(I used Ragu)
- Get Mozzarella cheese
- Get Minced garlic
- Make ready Adobo seasoning salt
- Get Chipotle Ranch dressing
Zucchini Lasagna is a delicious way to enjoy the lasagna flavor you love, without the 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!
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.
This lasagna uses zucchini in place of pasta thereby reducing calories. All the feels and flavors of lasagna but made with vegetable noodles instead of pasta. 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. This zucchini lasagna recipe uses zucchini two ways! Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself.
So that’s going to wrap it up for this exceptional food zucchini lasagna recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in 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!
