Zucchini lasagna It is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal. This lasagna uses zucchini in place of pasta thereby reducing calories. Zucchini Lasagna is a delicious way to enjoy the lasagna flavor you love, without the noodles.

Ingredients of Zucchini lasagna

  1. It's 2 of Zucchini thinly sliced.
  2. It's of Ground beef or Turkey.
  3. It's of Chopped onion.
  4. Prepare of Mushrooms(optional).
  5. You need of Pasta sauce(I used Ragu).
  6. Prepare of Mozzarella cheese.
  7. Prepare of Minced garlic.
  8. It's of Adobo seasoning salt.
  9. It's of Chipotle Ranch dressing.

Zucchini lasagna instructions

  1. Preheat oven to 325 degrees.
  2. Brown the ground beef or ground turkey in a large pot over medium heat, stirring frequently..
  3. Add in garlic, onion, and continue to sauté for 5 minutes..
  4. Stir in Pasta sauce, bring to a little boil... remove from heat.
  5. Place a thin layer of the sauce in a 9x13 baking dish..
  6. Layer zucchini and mushrooms over sauce, then mozzarella cheese..
  7. Repeat, alternating layering of sauce, then zucchini and mushrooms.
  8. Finish with layer of mozzarella cheese on top and sprinkle with remaining mozzarella cheese..
  9. Bake lasagna at 325°F for 15 minutes, covered with foil..
  10. After 15 minutes, remove foil, increase temperature to 350°F, and bake for an additional 15 minutes..

It's loaded with veggies, but still has the rich flavors and scrumptious texture of a. 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. A healthier, low carb lasagna option that's not. 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. This zucchini lasagna recipe uses zucchini two ways!

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