Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, zucchini lasagna. It is one of my favorites. For mine, I will make it a little bit tasty. 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.
Zucchini Lasagna is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Zucchini Lasagna is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have zucchini lasagna using 10 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Zucchini Lasagna:
- Make ready 1 lb Ground beef
- Make ready 1 Cooking onion
- Get 1 Salt and Pepper
- Get 1 Celery Salt
- Make ready 1 Zucchini
- Take 16 oz Cottage Cheese
- Get 1 Egg
- Take 16 oz Parmesan Cheese or Ricotta
- Get 1 cup Mozzarella Cheese
- Prepare 40 oz Spaghetti Sauce
Zucchini Lasagna is a delicious way to enjoy the lasagna flavor you love, without the noodles. All the feels and flavors of lasagna but made with vegetable noodles instead of pasta. Zucchini Lasagna made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. In this delicious zucchini lasagna, zucchini slices replace the noodles.
Instructions to make Zucchini Lasagna:
- Cook hamburger and onion in skillet.
- Sprinkle salt, pepper and celery salt to taste.
- Add spaghetti sauce.
- Slice zucchini longwise to width of pan.
- Put some meat mixture on bottom of pan to prevent zucchini from sticking.
- Put one layer of zucchini strips into pan.
- Top with some meat mixture.
- Add another layer of zucchini.
- Mix cottage cheese with one egg. Layer onto zucchini in pan.
- Top with zucchini layer.
- Top everything with meat mixture.
- Top with mozzarella cheese.
- Put toothpicks in lasagna and cover with aluminum foil.
- Place pan on cookie sheet and bake for 1-1.5 hours on 350°F.
- Stick fork in to make sure zucchini is tender.
- Pull from oven and enjoy!
This low carb, keto and gluten-free dish has all the wonderful flavors of lasagna, minus the extra carbs! 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. Zucchini: Zucchini have a mild liver-purging effect, allowing the liver to squeeze out poisonous troublemakers safely. Zucchini Lasagna - A veggie lasagna without the dairy, grains, or fat? Zucchini Lasagna may be the perfect late summer meal, but it also has a reputation for turning out watery and sad!
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