Zucchini Noodle Lasagna. Cut carbs, calories, and fat with this cheesy Zucchini Noodle Lasagna recipe. Zucchini noodles (no special equipment required!) replace the pasta in this healthy casserole. A way to enjoy lasagna without the pasta!
The thinly sliced zucchini ribbons replace pasta in this delicious, low-carb, noodle-less dish. This lasagna totally satisfies my cravings for cheesy and indulgent Italian comfort food. This week we enjoyed this delicious and savory lasagna made with zucchini noodles. You can cook Zucchini Noodle Lasagna using 8 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Zucchini Noodle Lasagna
- Prepare 4 medium of zucchini.
- It's 1 1/2 lb of hamburger.
- It's 1 quart of spaghetti sauce, homemade or canned.
- It's 3 cup of shredded mozzarella cheese.
- Prepare 2 cup of Cottage cheese or ricotta, whichever you prefer.
- Prepare 2 of eggs.
- You need 1/2 cup of parmesan cheese.
- It's 2 tsp of Italian seasoning.
As in, no pasta noodles - just layers of sliced zucchini, fresh basil, rich tomato sauce, and so.much.cheese! Lower carbs but still all the cozy, cheesy lasagna feels. Zucchini noodles are tasty and low carb — but they can also be a bit watery. To prevent mushy zucchini noodles, I like to salt and drain the zucchini noodles before assembling the lasagna.
Zucchini Noodle Lasagna instructions
- Brown your hamburger in a skillet being sure to salt and pepper well..
- Meanwhile, combine cottage cheese, parmesan cheese, and eggs in a bowl..
- Cut ends off of zucchini, and slice into 1/4" slices. I usually get 4 slices out of 1 zucchini..
- Once hamburger is browned, drain excess grease. Add spaghetti sauce and heat through..
- In a 9 x 13 baking dish, put 1/2 cup of sauce mixture in the bottom and spread out being sure to coat the bottom of your dish..
- Layer zucchini noodles in a single layer..
- Layer 1/3 of the meat sauce and spread out..
- Layer 1/3 of cottage cheese mixture and spread out..
- Layer 1/3 of the mozzarella cheese..
- Repeat layers until you use allending with mozzarella cheese..
- Sprinkle with the Italian seasoning..
- Bake in a 350° oven for 45 minutes or until browned and bubbly..
- Let set for at least 15 minutes before serving. It will be watery when comes out of the oven, but this time allows it to set..
Lasagna is one of our favorite comfort dishes. With all the garden zucchini we had, I decided to swap out the pasta for ribboned zucchini noodles instead. We are obsessed with making veggie noodles for a lower carb option and you can use either a spiralizer or a vegetable peeler to get them into the wider ribbons which resembles the lasagna pasta more. The thing is, lasagna noodles are so not keto friendly. While avoiding lasagna induced hand-to-hand combat could be considered a positive thing, I had really started to miss our go-to family get together dish.
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