Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, zucchini noodle lasagna. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Zucchini Noodle Lasagna is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Zucchini Noodle Lasagna is something which I’ve loved my entire life. They’re nice and they look wonderful.
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 No-Noodle Zucchini Lasagna. Zucchini lasagna is a fresh take on a classic comfort food dish.
To get started with this recipe, we must prepare a few ingredients. You can cook zucchini noodle lasagna using 8 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Zucchini Noodle Lasagna:
- Make ready zucchini
- Make ready hamburger
- Take spaghetti sauce, homemade or canned
- Prepare shredded mozzarella cheese
- Get Cottage cheese or ricotta, whichever you prefer
- Take eggs
- Take parmesan cheese
- Make ready Italian seasoning
Low carb and gluten-free, you'll love how much this healthy. This Zucchini Lasagna is healthy, satisfying and delicious. And even though this recipe has no noodles, it tastes just like a traditional lasagna. All the feels and flavors of lasagna but made with vegetable noodles instead of pasta.
Steps to make Zucchini Noodle Lasagna:
- Brown your hamburger in a skillet being sure to salt and pepper well.
- Meanwhile, combine cottage cheese, parmesan cheese, and eggs in a bowl.
- Cut ends off of zucchini, and slice into 1/4" slices. I usually get 4 slices out of 1 zucchini.
- Once hamburger is browned, drain excess grease. Add spaghetti sauce and heat through.
- In a 9 x 13 baking dish, put 1/2 cup of sauce mixture in the bottom and spread out being sure to coat the bottom of your dish.
- Layer zucchini noodles in a single layer.
- Layer 1/3 of the meat sauce and spread out.
- Layer 1/3 of cottage cheese mixture and spread out.
- Layer 1/3 of the mozzarella cheese.
- Repeat layers until you use allending with mozzarella cheese.
- Sprinkle with the Italian seasoning.
- Bake in a 350° oven for 45 minutes or until browned and bubbly.
- Let set for at least 15 minutes before serving. It will be watery when comes out of the oven, but this time allows it to set.
A way to enjoy lasagna without the pasta! Whether you're trying to cut back on carbs or simply trying to sneak more veggies in your food, this is a way to. Thinly sliced zucchini stands in for the noodles in this easy lightened-up zucchini lasagna. I first made this zucchini lasagna recipe a few months ago when my parents came to visit for the holidays. To make a zucchini noodle lasagna, I started by ditching the pasta.
So that is going to wrap it up with this special food zucchini noodle lasagna recipe. Thank you very much for reading. I’m confident you will make this at home. There’s 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. Thanks again for reading. Go on get cooking!
