Zucchini lasagna. 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. 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.

This lasagna uses zucchini in place of pasta thereby reducing calories. This zucchini lasagna recipe uses zucchini two ways! Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself. You can Cook Zucchini lasagna using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Zucchini lasagna

It's of Zucchini (2 large).
It's of Ground beef (500g).
It's of Marinara sauce (1 jar).
What You needis of Ricotta cheese (1 container).
Lets Go Prepare of Mozzarella cheese (2 cups).
It's of Parmesan cheese (1/4 cup).
What You needis of Egg (1 large).
It's of Oregano (1 tsp).
What You needis of Chili flakes (1 tsp).
It's of Garlic powder (1/2 tsp).
Lets Go Prepare of Salt (2 tsp).
It's of Olive oil (1 tbls).
It's of Ground nutmeg (1/2 tsp).

All the feels and flavors of lasagna but made with vegetable noodles instead of pasta. Healthy low carb zucchini lasagna recipe with meat, cottage cheese and zucchini noodles. Tasty, not watery, rave reviews and easy to follow video recipe. 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.

Zucchini lasagna instructions

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..

When it comes to comfort food, there are few meals as satisfying as warm, cheesy lasagna. 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. 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 Spinach and Zucchini Lasagna Recipe is low-carb, a one-pot meal, and absolutely delicious.