Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, zucchini 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 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.
Zucchini lasagna is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Zucchini lasagna is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook zucchini lasagna using 9 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Zucchini lasagna:
- Prepare 2 Zucchini thinly sliced
- Make ready Ground beef or Turkey
- Make ready Chopped onion
- Get Mushrooms(optional)
- Get Pasta sauce(I used Ragu)
- Prepare Mozzarella cheese
- Prepare Minced garlic
- Get Adobo seasoning salt
- Take Chipotle Ranch dressing
Zucchini Lasagna is a delicious way to enjoy the lasagna flavor you love, without the noodles. 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! All the feels and flavors of lasagna but made with vegetable noodles instead of pasta.
Steps 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 Lasagna made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. This lasagna uses zucchini in place of pasta thereby reducing calories. 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 is going to wrap this up for this special food zucchini lasagna recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
