How to Make Appetizing Zucchini lasagna

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Zucchini lasagna. Homemade vegetable lasagna just as it should be; hot, oozy, and messy! This is a vegetable lasagna without any weird micro-protein meat substitute; just vegetables and tomatoes, with a homemade white sauce (made with lactose-free milk and cheese, and gluten-free flour). Stir in seasonings and tomato sauce.

Zucchini lasagna I've made this dish a gazillion times and even shared it in my first cookbook! We're talking lots of layers of zucchini, mushrooms, a delicious beef sauce and, of course, loaded with lots of cheese. Add another layer of zucchini slices. You can have Zucchini lasagna using 9 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Zucchini lasagna

  1. It’s 2 of Zucchini thinly sliced.
  2. You need of Ground beef or Turkey.
  3. It’s of Chopped onion.
  4. Prepare of Mushrooms(optional).
  5. It’s of Pasta sauce(I used Ragu).
  6. It’s of Mozzarella cheese.
  7. It’s of Minced garlic.
  8. You need of Adobo seasoning salt.
  9. You need of Chipotle Ranch dressing.

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. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Zucchini lasagna step by step

  1. Preheat oven to 325 degrees.
  2. Brown the ground beef or ground turkey in a large pot over medium heat, stirring frequently..
  3. Add in garlic, onion, and continue to sauté for 5 minutes..
  4. Stir in Pasta sauce, bring to a little boil… remove from heat.
  5. Place a thin layer of the sauce in a 9×13 baking dish..
  6. Layer zucchini and mushrooms over sauce, then mozzarella cheese..
  7. Repeat, alternating layering of sauce, then zucchini and mushrooms.
  8. Finish with layer of mozzarella cheese on top and sprinkle with remaining mozzarella cheese..
  9. Bake lasagna at 325°F for 15 minutes, covered with foil..
  10. After 15 minutes, remove foil, increase temperature to 350°F, and bake for an additional 15 minutes..

Stir in the spaghetti sauce, tomatoes, basil, oregano, fennel and garlic. Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute onion in oil until tender. Stir in the water, tomato paste and seasonings. Continue layering the lasagna with zucchini slices, ricotta mixture, meat sauce, and mozzarella.

The post How to Make Appetizing Zucchini lasagna appeared first on Cookcodex.



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