Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, zucchini lasagna. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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Zucchini lasagna is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Zucchini lasagna is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have zucchini lasagna using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Zucchini lasagna:

1. Prepare Zucchini (2 large)
2. Get Ground beef (500g)
3. Make ready Marinara sauce (1 jar)
4. Take Ricotta cheese (1 container)
5. Make ready Mozzarella cheese (2 cups)
6. Take Parmesan cheese (1/4 cup)
7. Make ready Egg (1 large)
8. Take Oregano (1 tsp)
9. Take Chili flakes (1 tsp)
10. Prepare Garlic powder (1/2 tsp)
11. Prepare Salt (2 tsp)
12. Take Olive oil (1 tbls)
13. Make ready Ground nutmeg (1/2 tsp)

Using zucchini slices instead of wheat noodles in this tasty lasagna is genius! You lower the carbs AND enjoy the wonderfully fresh flavor of zucchini. Spoon a layer of marinara on top and cover with half of the zucchini. This zucchini lasagna recipe is SO good, you want even miss the pasta!

Steps to make Zucchini lasagna:

1. Preheat oven to 190 degrees C.
2. Grease a baking dish with cooking spray.
3. Slice long strips of zucchini. Pat dry with a paper towel to get rid of moisture.
4. Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned. Add marinara sauce, 1 teaspoon salt, oregano, chill flakes, garlic powder and pepper and let it simmer for 10 minutes.
5. In a seperate bowl, combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
6. Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
7. Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden.

This Zucchini Lasagna is a comforting, hot, meaty, cheesy, saucy, low-carb, gluten free, keto take on your favorite Italian comfort food! It's layered with thinly sliced zucchini, the BEST homemade Bolognese, creamy ricotta (with a secret no-grainy ricotta trick), nutty Parmesan and gooey mozzarella cheese. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, tomatoes, basil, oregano, fennel and garlic. Zucchini lasagna is a fresh take on a classic comfort food dish.

So that’s going to wrap it up with this special food zucchini lasagna recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!