Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, zucchini lasagna. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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. 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 recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Zucchini lasagna is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have zucchini lasagna using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Zucchini lasagna:

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

All the feels and flavors of lasagna but made with vegetable noodles instead of pasta. Zucchini Lasagna has a thick meat sauce made with ground beef and Italian sausage, ricotta and mozzarella cheeses, and thinly sliced zucchini in place of noodles. 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!

Steps to make Zucchini lasagna:

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.

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! This zucchini lasagna recipe uses zucchini two ways! Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself. 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.

So that’s going to wrap this up for this special food zucchini lasagna recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at 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!