Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, zucchini lasagna. It is one of my favorites. This time, I’m gonna 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 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 fresh take on a classic comfort food dish.
Zucchini lasagna is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Zucchini lasagna is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have zucchini lasagna using 9 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Zucchini lasagna:
- Prepare 2 Zucchini thinly sliced
- Make ready Ground beef or Turkey
- Take Chopped onion
- Get Mushrooms(optional)
- Make ready Pasta sauce(I used Ragu)
- Make ready Mozzarella cheese
- Prepare Minced garlic
- Make ready Adobo seasoning salt
- Take Chipotle Ranch dressing
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. A healthier, low carb lasagna option that's not. A noodle-less, low carb zucchini lasagna with an incredible turkey meat sauce! This zucchini lasagna recipe uses zucchini two ways!
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.
Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself. 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! When it comes to comfort food, there are few meals as satisfying as warm, cheesy lasagna.
So that is going to wrap this up for this special food zucchini lasagna recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
