Recipe: Perfect Zucchini lasagna

Zucchini 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. Thin slices of zucchini stand in for noodles in this lasagna. It is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal.

Zucchini lasagna 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. This lasagna uses zucchini in place of pasta thereby reducing calories. You can have Zucchini lasagna using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Zucchini lasagna

  1. Prepare of Zucchini (2 large).
  2. You need of Ground beef (500g).
  3. Prepare of Marinara sauce (1 jar).
  4. Prepare of Ricotta cheese (1 container).
  5. Prepare of Mozzarella cheese (2 cups).
  6. It's of Parmesan cheese (1/4 cup).
  7. Prepare of Egg (1 large).
  8. You need of Oregano (1 tsp).
  9. You need of Chili flakes (1 tsp).
  10. It's of Garlic powder (1/2 tsp).
  11. You need of Salt (2 tsp).
  12. Prepare of Olive oil (1 tbls).
  13. You need of Ground nutmeg (1/2 tsp).

All the feels and flavors of lasagna but made with vegetable noodles instead of pasta. Zucchini Lasagna is a delicious way to enjoy the lasagna flavor you love, without the noodles. Zucchini Lasagna made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. Zucchini: Zucchini have a mild liver-purging effect, allowing the liver to squeeze out poisonous troublemakers safely.

Zucchini lasagna instructions

  1. Preheat oven to 190 degrees C..
  2. Grease a baking dish with cooking spray..
  3. Slice long strips of zucchini. Pat dry with a paper towel to get rid of moisture..
  4. 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..
  5. In a seperate bowl, combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well..
  6. 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..
  7. Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden..

Zucchini Lasagna - A veggie lasagna without the dairy, grains, or fat? 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. When it comes to comfort food, there are few meals as satisfying as warm, cheesy 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.

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