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. Thin slices of zucchini stand in for noodles in this lasagna.

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. All the feels and flavors of lasagna but made with vegetable noodles instead of pasta. This lasagna uses zucchini in place of pasta thereby reducing calories. You can cook Zucchini lasagna using 9 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Zucchini lasagna

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

I first made this zucchini lasagna recipe a few months ago when my parents came to visit for the holidays. I wanted to make them a fancy comfort-food dish that was healthy at the same time. This zucchini lasagna isn't a recipe to make on the hottest day of the year; join me in having To avail you of your CSA zucchini overload, this lasagna swaps thin-sliced zucchini for lasagna noodles. Zucchini Lasagna is a delicious way to enjoy the lasagna flavor you love, without the noodles.

Zucchini lasagna instructions

Preheat oven to 325 degrees.
Brown the ground beef or ground turkey in a large pot over medium heat, stirring frequently..
Add in garlic, onion, and continue to sauté for 5 minutes..
Stir in Pasta sauce, bring to a little boil... remove from heat.
Place a thin layer of the sauce in a 9x13 baking dish..
Layer zucchini and mushrooms over sauce, then mozzarella cheese..
Repeat, alternating layering of sauce, then zucchini and mushrooms.
Finish with layer of mozzarella cheese on top and sprinkle with remaining mozzarella cheese..
Bake lasagna at 325°F for 15 minutes, covered with foil..
After 15 minutes, remove foil, increase temperature to 350°F, and bake for an additional 15 minutes..

When it comes to comfort food, there are few meals as satisfying as warm, cheesy lasagna. 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! Zucchini lasagna is a fresh take on a classic comfort food dish. This zucchini lattice lasagna is the perfect way to lighten up the classic dish for summer.