Zucchini lasagna. Zucchini lasagna is a fresh take on a classic comfort food dish. It's loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna. Top it off with some grated parmesan.

It is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal. Zucchini Lasagna is a delicious way to enjoy the lasagna flavor you love, without the noodles. Zucchini lasagna is a fresh take on a classic comfort food dish.

Hey everyone, hope you are having an incredible day today. Today, we're going to prepare a special dish, zucchini lasagna. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Zucchini lasagna is one of the most popular of recent trending foods in the world. It is easy, it's quick, it tastes delicious. It's enjoyed by millions daily. Zucchini lasagna is something which I've loved my entire life. They're nice and they look wonderful.

Zucchini lasagna is a fresh take on a classic comfort food dish. It's loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna. Top it off with some grated parmesan.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook zucchini lasagna using 9 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Zucchini lasagna:

{Make ready 2 of Zucchini thinly sliced.
{Prepare of Ground beef or Turkey.
{Take of Chopped onion.
{Take of Mushrooms(optional).
{Get of Pasta sauce(I used Ragu).
{Make ready of Mozzarella cheese.
{Take of Minced garlic.
{Prepare of Adobo seasoning salt.
{Prepare of Chipotle Ranch dressing.

It's loaded with veggies, but still has the rich flavors and scrumptious texture of a. 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 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.

Instructions to make Zucchini lasagna:

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

All the feels and flavors of lasagna but made with vegetable noodles instead of pasta. This zucchini lasagna recipe uses zucchini two ways! Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself. This lasagna uses zucchini in place of pasta thereby reducing calories. Zucchini Lasagna made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese.

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