How to Prepare Yummy Zucchini lasagna

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). Spoon a layer of marinara on top and cover with half of the zucchini.

Stir in seasonings and tomato sauce. 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 shared it in my first cookbook! You can have Zucchini lasagna using 9 ingredients and 10 steps. Here is how you cook it.

Ingredients of Zucchini lasagna

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

Assemble lasagna: Start with a layer of zucchini slices. Top the zucchini layer with a bit of mozzarella cheese and then a layer of mushroom slices. Next add a layer of the meat sauce, followed by dollops of ricotta cheese. Add another layer of zucchini slices.

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 9x13 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..

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. In a small bowl, stir together ricotta, Parmesan, and eggs and season the ricotta mixture with salt and pepper. Spread a thin layer of marinara in a baking dish and layer with. Zucchini lasagna is a fresh take on a classic comfort food dish.