Zucchini lasagna
Zucchini lasagna

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, zucchini lasagna. It is one of my favorites. This time, I am going to make it a bit tasty. 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. Thin slices of zucchini stand in for noodles in this lasagna.

Zucchini lasagna is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Zucchini lasagna is something that I’ve loved my whole life.

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

This lasagna uses zucchini in place of pasta thereby reducing calories. A noodle-less, low carb zucchini lasagna with an incredible turkey meat sauce! All the feels and flavors of lasagna but made with vegetable noodles instead of pasta. 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. Zucchini Lasagna made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. When it comes to comfort food, there are few meals as satisfying as warm, cheesy lasagna. This zucchini lasagna recipe uses zucchini two ways!

So that is going to wrap it up for this exceptional food zucchini lasagna recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!