Zucchini lasagna
Zucchini lasagna

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, zucchini lasagna. It is 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 one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Zucchini lasagna is something that I’ve loved my whole life. They’re fine and they look wonderful.

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.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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. Make ready Ground beef or Turkey
  3. Make ready Chopped onion
  4. Take Mushrooms(optional)
  5. Take Pasta sauce(I used Ragu)
  6. Prepare Mozzarella cheese
  7. Make ready Minced garlic
  8. Prepare Adobo seasoning salt
  9. Prepare 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.

Instructions 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.

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 this up with this special food zucchini lasagna recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!