Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, zucchini lasagna. It is one of my favorites. 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 favored of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Zucchini lasagna is something that I have loved my entire life. They’re fine and they look fantastic.
Zucchini lasagna is a fresh take on a classic comfort food dish. It's loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna. Top it off with some grated parmesan.
To get started with this particular recipe, we must first prepare a few components. You can cook zucchini lasagna using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Zucchini lasagna:
- Prepare Zucchini (2 large)
- Make ready Ground beef (500g)
- Prepare Marinara sauce (1 jar)
- Get Ricotta cheese (1 container)
- Prepare Mozzarella cheese (2 cups)
- Get Parmesan cheese (1/4 cup)
- Make ready Egg (1 large)
- Take Oregano (1 tsp)
- Prepare Chili flakes (1 tsp)
- Prepare Garlic powder (1/2 tsp)
- Prepare Salt (2 tsp)
- Take Olive oil (1 tbls)
- Get Ground nutmeg (1/2 tsp)
Zucchini Lasagna is a delicious way to enjoy the lasagna flavor you love, without the noodles. This lasagna uses zucchini in place of pasta thereby reducing calories. I wanted to make sure they were soft in the finished dish or I knew the kids wouldn't eat them. All the feels and flavors of lasagna but made with vegetable noodles instead of pasta.
Instructions to make Zucchini lasagna:
- Preheat oven to 190 degrees C.
- Grease a baking dish with cooking spray.
- Slice long strips of zucchini. Pat dry with a paper towel to get rid of moisture.
- Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned. Add marinara sauce, 1 teaspoon salt, oregano, chill flakes, garlic powder and pepper and let it simmer for 10 minutes.
- In a seperate bowl, combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
- Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden.
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. Kick up your veggie intake with this warm and bubbly Eggplant & Zucchini Lasagna. 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. Eggplant Zucchini Lasagna with tomatoes, creamy pesto ricotta, and fresh basil.
So that is going to wrap this up for this special food zucchini lasagna recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more 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. Thank you for reading. Go on get cooking!
