zucchini lasagna recipe

Zucchini Lasagna made low carb with layers of zucchini instead of pasta, flavorful healthier meat sauce and gooey cheese. This zucchini lasagna recipe is guilt-free comfort food with the traditional flavor and rich texture of classic Italian lasagna and only 318 calories per huge slice.

Foolproof Zucchini Lasagna

zucchini

lb turkey

tbsp avocado il

oregano (divided)

basil

garlic powder

tsp salt + more for zucchini

black pepper (to taste)

honey

x tomato sauce (low sodium)

11 oz box fresh spinach

17 oz tub cottage cheese

egg (large)

quinoa (uncooked)

mozzarella cheese (shredded)

Parmesan cheese (grated)

Cut zucchini lengthwise into 1/8&quot; thick slices. Line large baking sheet with double layer of paper towels.

Place sliced zucchini in a single layer and sprinkle with salt, repeating with remaining zucchini. Set aside for 30 minutes. Salt will pull away moisture from zucchini making less watery zucchini lasagna.

In the meanwhile, preheat large skillet on medium-high heat, swirl oil to coat and add turkey. Cook for 5 minutes, constantly breaking into small pieces and stirring.

Add 1 tsp oregano, basil, garlic powder, salt and pepper; cook for 30 seconds, stirring.

Add tomato sauce and maple syrup; stir, bring to a boil and simmer on low for 5 minutes. Transfer to a medium bowl and set aside.

Return skillet to medium heat, add spinach in batches as it starts to wilt, stirring in between. Transfer to a bowl and let cool.

In a medium bowl, add cottage cheese, egg and 1/2 tsp oregano. Puree with an immersion blender until smooth. Set aside.

Pat dry each zucchini layer with paper towels transferring to another dish. You want to absorb moisture between each zucchini layer as much as possible. Using your hands squeeze as much liquid as possible from spinach and set side.

Preheat oven to 375 degrees F. Now it’s finally time to assemble zucchini lasagna.

In 9&quot; x 13&quot; baking dish, add a few tablespoons of tomato meat sauce, spread with a spoon and sprinkle with quinoa. Place sliced zucchini overlapping a bit to create a single layer. Spread 1/3 of tomato meat sauce, then 1/3 of cottage cheese, sprinkled with 1/4 of mozzarella and 1/3 of spinach.

Repeat until you run out of ingredients finishing with a layer of zucchini, topped with a bit of meat sauce, then sprinkled with remaining mozzarella and all of Parmesan cheese.

Bake covered with aluminum foil or silicone lid for 30 minutes, then uncover and bake for another 20 minutes. Let stand for 20 minutes before slicing. Cut into 8 slices and serve hot.

https://content.jwplatform.com/videos/TYGImZUM.mp4

Zucchini Lasagna

The best zucchini lasagna recipe is hearty, healthy and delicious. It&#x27;s gluten-free, low-carb and keto-friendly. Watch the video above to see how to make it!

Zucchini Lasagna Recipe (Not Watery)

beef

pasta sauce

ricotta cheese

shredded parmesan regianno

mozzarella

salt and pepper

parsley and basil (chopped)

Preheat the oven to 400 degrees fahrenheit (200 degrees celsius).

Slice the zucchini lengthwise into thin slices, as thin or thick as you&#x27;d like. Set aside.

Add the ground beef to a large pan over medium high heat. Finely break down the ground beef with a spatula and pan fry it until browned and no longer pink.

Pour the pasta sauce on top of the ground beef (remember to reserve 1/2 cup) and stir together, then remove from heat.

In a medium bowl, make the ricotta mix by stirring together the ricotta cheese, parmesan, egg, salt and pepper.

Spread 1/2 cup of pasta sauce onto the bottom of your 9x13-inch casserole dish.

Add your zucchini slices on top of the pasta sauce. They can overlap or you can place them side-by-side.

Top the zucchini with 1/2 of the bolognese sauce, and evenly spread 1/2 the ricotta mix on top of that.

Add 1/2 cup of grated mozzarella on top of the ricotta, along with a sprinkle of chopped parsley and basil.

Repeat these layers one more time.

Top the lasagna with a final layer of zucchini slices, a sprinkle of chopped parsley and basil, and 1/2 cup mozzarella cheese.

Place the lasagna in the oven and cook for 40-45 minutes. Broil for a couple of minutes to get a nice golden top.

Garnish with whole basil leaves and serve.

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 cheese and basil leaves, and you'll have the perfect weeknight meal for the whole family.

Zucchini lasagna is tasty gluten-free, low carb and keto recipe. It's packed with vegetables, but it's still got that hearty, cheesy lasagna flavor. Albeit a little lighter and healthier (which is a definite win).

In the video I show a couple ways to cut zucchini into lasagna noodles as well how to get the water out of zucchini lasagna. Don't want a watery zucchini lasagna? I've got you covered! But make sure to check out more tips on the full blog post recipe below. Enjoy!

Zucchini Lasagna Recipe: https://downshiftology.com/recipes/zucchini-lasagna/

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#zucchinilasagna #zucchini #zucchinirecipes

ZUCCHINI LASAGNA | the best zucchini lasagna recipe

This Zucchini Lasagna is just as tasty as our traditional lasagna recipe but with fewer calories! We substitute zucchini for lasagna noodles to make it low-carb and gluten-free. It&#039;s just as melty and cheesy with the same crave-worthy bolognese sauce, ricotta cheese mixture, and melty mozzarella cheese. We promise that you won&#039;t miss the pasta!

Zucchini Lasagna Recipe

olive oil

tsp fine sea salt (divided)

tsp black pepper

lbs ground beef (15-20% fat content)

onion

garlic

oz pasta sauce (homemade

mozzarella cheese (divided)

oz ricotta cheese

parmesan cheese

Prepare Zucchini - Preheat outdoor grill, grill pan, or large skillet to medium/high heat. Slice zucchini into 1/4” thick long slices or rings if preferred, discard the ends. Spray or brush both sides lightly with olive oil and season all over with about 2 tsp salt and 1/2 tsp pepper. Grill for 2 minutes per side over medium/high heat until crisp-tender.

Make the Meat Sauce - preheat the oven to 375 ̊F. Place a deep saucepan or Dutch oven over medium/high heat and add 1 Tbsp olive oil and ground beef. Sauté, breaking it up with a spatula until browned, about 5 minutes. Drain off all but 2 Tbsp of fat.

Add diced onions and sauté 5 minutes, then add garlic and sauté another minute. Add pasta sauce, half to the basil or parsley. Season with 1 tsp fine sea salt and 1/2 tsp pepper. Bring to a low boil, then cover and simmer for 10 minutes, stirring occasionally. Season to taste then remove from heat and set aside.

In a mixing bowl, combine 1 cup mozzarella, ricotta cheese, parmesan, 1 egg, the rest of your basil or parsley, and 1/2 tsp fine sea salt. Stir to combine.

Spread 1/2 cup meat sauce in the bottom of a 9x13 casserole dish. Add a layer of zucchini, spread 1/3 of the meat sauce, and sprinkle with 1 cup of mozzarella. Spoon on and spread the top with 1/2 of your cheese sauce. Repeat until you have 3 layers of zucchini.

Poke 9-12 toothpicks over the surface of your lasagna (to keep the foil from sticking to the cheese). Cover with foil and bake at 375 ̊F for 40-45 minutes. Remove the foil and broil for 3-4 minutes to create a golden cheesy top. Rest for 15 minutes before slicing and garnish with basil or parsley, if desired, and serve.

https://www.youtube.com/watch?v=zRX_vzgtWjw

Discover a healthier twist on classic lasagna using zucchini layers instead of pasta for a low-carb delight.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

ZUCCHINI LASAGNA INGREDIENTS:
►2 lbs zucchini (4-5 medium/large)
►3 1/2 tsp fine sea salt, divided
►1 tsp freshly ground black pepper
►1 1/2 lbs ground beef (15-20% fat content)
►1 medium yellow onion, 1 cup chopped
►3 garlic cloves, minced
►24 oz pasta sauce (homemade or store-bought)
►1/4 cup chopped basil or parsley, divided
►4 cups shredded mozzarella cheese, divided
►15 oz reduced-fat ricotta cheese1 cup shredded parmesan cheese
►1 large egg 

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⏱️TIMESTAMPS⏱️
0:00 Intro
0:18 How to cut and season zucchini
2:11 How to cook zucchini
3:02 Lasagna meat sauce prep
4:19 How to cook lasagna sauce
5:41 Lasagna cheese sauce
6:20 How to assemble zucchini lasagna
8:13 How to cook zucchini lasagna
9:06 How to garnish and cut lasagna
10:26 Taste test

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Easy Zucchini Lasagna Casserole

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Foolproof Zucchini Lasagna

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Zucchini Lasagna Recipe

Top 3 zucchini lasagna recipe recipes from across the web

The most viewed zucchini lasagna recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Foolproof Zucchini Lasagna

Zucchini Lasagna Recipe (Not Watery...

Zucchini Lasagna Recipe

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