Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, zucchini lasagna. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Zucchini lasagna is a fresh take on a classic comfort food dish. It's gluten-free, low-carb, keto-friendly and loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna. Zucchini lasagna is a fresh take on a classic comfort food dish.

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 is appreciated by millions every day. They are nice and they look wonderful. Zucchini lasagna is something that I’ve loved my whole life.

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

The ingredients needed to make Zucchini lasagna:

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

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. A noodle-less, low carb zucchini lasagna with an incredible turkey meat sauce! This zucchini lasagna recipe uses zucchini two ways!

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.

Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself. Zucchini Lasagna made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. 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! When it comes to comfort food, there are few meals as satisfying as warm, cheesy lasagna.

So that is going to wrap it up for this exceptional food zucchini lasagna recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!