Zucchini lasagna
Zucchini lasagna

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, zucchini lasagna. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Zucchini lasagna is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Zucchini lasagna is something that I’ve loved my whole life. They’re nice and they look fantastic.

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.

To begin with this recipe, we have to first prepare a few components. 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:
  1. Take 2 Zucchini thinly sliced
  2. Take Ground beef or Turkey
  3. Get Chopped onion
  4. Take Mushrooms(optional)
  5. Prepare Pasta sauce(I used Ragu)
  6. Make ready Mozzarella cheese
  7. Prepare Minced garlic
  8. Take Adobo seasoning salt
  9. Take Chipotle Ranch dressing

Zucchini Lasagna is a delicious way to enjoy the lasagna flavor you love, without the noodles. All the feels and flavors of lasagna but made with vegetable noodles instead of pasta. A noodle-less, low carb zucchini lasagna with an incredible turkey meat sauce! In this delicious zucchini lasagna, zucchini slices replace the noodles.

Steps to make Zucchini lasagna:
  1. Preheat oven to 325 degrees
  2. Brown the ground beef or ground turkey in a large pot over medium heat, stirring frequently.
  3. Add in garlic, onion, and continue to sauté for 5 minutes.
  4. Stir in Pasta sauce, bring to a little boil… remove from heat
  5. Place a thin layer of the sauce in a 9x13 baking dish.
  6. Layer zucchini and mushrooms over sauce, then mozzarella cheese.
  7. Repeat, alternating layering of sauce, then zucchini and mushrooms
  8. Finish with layer of mozzarella cheese on top and sprinkle with remaining mozzarella cheese.
  9. Bake lasagna at 325°F for 15 minutes, covered with foil.
  10. After 15 minutes, remove foil, increase temperature to 350°F, and bake for an additional 15 minutes.

This low carb, keto and gluten-free dish has all the wonderful flavors of lasagna, minus the extra carbs! 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. 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.

So that is going to wrap it up for this special food zucchini lasagna recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!