Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, zucchini lasagna. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really 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 in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Zucchini lasagna is something which I’ve loved my entire life.

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

The ingredients needed to make Zucchini lasagna:

1. Take Zucchini (2 large)
2. Get Ground beef (500g)
3. Get Marinara sauce (1 jar)
4. Make ready Ricotta cheese (1 container)
5. Get Mozzarella cheese (2 cups)
6. Get Parmesan cheese (1/4 cup)
7. Take Egg (1 large)
8. Get Oregano (1 tsp)
9. Take Chili flakes (1 tsp)
10. Take Garlic powder (1/2 tsp)
11. Make ready Salt (2 tsp)
12. Take Olive oil (1 tbls)
13. Make ready 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 is going to wrap it up for this exceptional food zucchini lasagna recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!