How to Prepare Tasty Amazing Zucchini Lasagna

Amazing Zucchini Lasagna. Zucchini Lasagna is a delicious, low-carb, wheat-free and gluten-free lasagna that's loaded with vegetables, it's SOOO good you won't miss the pasta! I've made this dish a gazillion times and even. All the feels and flavors of lasagna but made with vegetable noodles instead of pasta.

This low carb Paleo zucchini lasagna is for you. Zucchini slices are a healthier stand-in for That will dry them out even further, and they'll be ready to soak up all those amazing Italian flavors. For the zucchini lasagna, you start with a layer of tomato sauce, cover it with thinly sliced zucchini, then spread a layer of the Zucchini Lasagna-No Noodles! You can have Amazing Zucchini Lasagna using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Amazing Zucchini Lasagna

1. Prepare of For Sauce.
2. Prepare 4 of tomatoes.
3. It's 1/2 of green pepper.
4. You need 1/4 of white onion.
5. You need 1 clove of garlic minced.
6. You need 5 tbsp of of your favorite spaghetti sauce.
7. Prepare of For lasagna assembly.
8. It's 1 1/2 of zucchini.
9. You need 5 small of tomatoes.
10. You need 1/4 lb of ricotta.
11. You need 1/2 lb of mozzarella cheese or meltable cheese of your choice.

This zucchini lasagna uses thinly sliced zucchini instead of pasta to make a gluten-free Zucchini Lasagna has a thick meat sauce made with ground beef and Italian sausage, ricotta and mozzarella. This Zucchini Lasagna is healthy recipe, using zucchini slices instead of noodles. This low-carb and keto dish is NOT watery, and tastes amazing! This recipe is a lighter take on classic lasagna.

Amazing Zucchini Lasagna instructions

1. Cut the tomatoes, onion and green pepper into very small pieces..
2. Fry veggies in a sauce pan with olive oil for 4-5 minutes along with the minced garlic..
3. Add the spaghetti sauce (I use tomato sauce with cheese or mushrooms) and add salt and pepper to taste..
4. Cook for about 5-10 minutes. Very simple but very yummy sauce..
5. Slice zucchinis on the longer side as thin as possible and set aside.
6. Slice tomatoes..
7. On a bread shaped deep baking pan or a Pyrex, lay a layer of zucchinis. Then a layer of tomatoes, then spread ricotta and finally the mozzarella (I use quesillo) and finally a good amount of the sauce..
8. Repeat the process until you finish the veggies or get to the top..
9. Bake for 30 minuted at 325°F.

This recipe is a lighter take on classic lasagna. It's made with thinly sliced zucchini in place of noodles, and it calls for ground turkey for the meat sauce. Zucchini Lasagna made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. This low-carb lasagna swaps thin-sliced zucchini for lasagna noodles This zucchini lasagna isn't a recipe to make on the hottest day of the year; join me in having watermelon for dinner that night instead. This Zucchini Lattice Lasagna from Delish.com is the best!