Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, zucchini lasagna. One of my favorites food recipes. This time, I am going to 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 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. This lasagna uses zucchini in place of pasta thereby reducing calories.
Zucchini lasagna is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Zucchini lasagna is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have zucchini lasagna using 9 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Zucchini lasagna:
- Prepare 2 Zucchini thinly sliced
- Make ready Ground beef or Turkey
- Prepare Chopped onion
- Prepare Mushrooms(optional)
- Get Pasta sauce(I used Ragu)
- Get Mozzarella cheese
- Make ready Minced garlic
- Take Adobo seasoning salt
- Make ready Chipotle Ranch dressing
This recipe is a lighter take on classic lasagna. This recipe is a lighter take on classic lasagna. It's made with thinly sliced zucchini in place of noodles, and it calls for ground turkey for the meat sauce. In this delicious zucchini lasagna, zucchini slices replace the noodles.
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.
It's made with thinly sliced zucchini in place of noodles, and it calls for ground turkey for the meat sauce. 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! Thinly sliced zucchini stands in for the noodles in this easy lightened-up zucchini lasagna. I first made this zucchini lasagna recipe a few months ago when my parents came to visit for the holidays.
So that’s going to wrap it up with this special food zucchini lasagna recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
