Zucchini Noodle Lasagna
Zucchini Noodle Lasagna

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, zucchini noodle lasagna. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Zucchini Noodle Lasagna is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Zucchini Noodle Lasagna is something that I’ve loved my entire life.

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 particular recipe, we have to first prepare a few components. You can cook zucchini noodle lasagna using 8 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Zucchini Noodle Lasagna:
  1. Make ready 4 medium zucchini
  2. Prepare 1 1/2 lb hamburger
  3. Take 1 quart spaghetti sauce, homemade or canned
  4. Make ready 3 cup shredded mozzarella cheese
  5. Prepare 2 cup Cottage cheese or ricotta, whichever you prefer
  6. Make ready 2 eggs
  7. Prepare 1/2 cup parmesan cheese
  8. Make ready 2 tsp 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:
  1. Brown your hamburger in a skillet being sure to salt and pepper well.
  2. Meanwhile, combine cottage cheese, parmesan cheese, and eggs in a bowl.
  3. Cut ends off of zucchini, and slice into 1/4" slices. I usually get 4 slices out of 1 zucchini.
  4. Once hamburger is browned, drain excess grease. Add spaghetti sauce and heat through.
  5. 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.
  6. Layer zucchini noodles in a single layer.
  7. Layer 1/3 of the meat sauce and spread out.
  8. Layer 1/3 of cottage cheese mixture and spread out.
  9. Layer 1/3 of the mozzarella cheese.
  10. Repeat layers until you use allending with mozzarella cheese.
  11. Sprinkle with the Italian seasoning.
  12. Bake in a 350° oven for 45 minutes or until browned and bubbly.
  13. 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’s going to wrap it up with this special food zucchini noodle lasagna recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!