3 cheese zucchini lasagna. These EASY three cheese lasagna roll ups are stuffed with zucchini, ricotta and Parmesan, then topped with marinara and mozzarella cheese - delicious Similar to these Spinach Lasagna Roll Ups, only with zucchini instead. You can make them a day ahead and refrigerate, or if you like to cook for. 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!
This sauceless casserole makes for a lighter summer entrée than your classic lasagna. Coat roasting pan with cooking spray. This lasagna is an absolute delight. You can cook 3 cheese zucchini lasagna using 11 ingredients and 6 steps. Here is how you achieve it.
Ingredients of 3 cheese zucchini lasagna
- It's of Lasagna noodles, cooked.
- You need 2 of medium zucchini.
- It's of Olive oil.
- You need 3 cloves of garlic, crushed.
- It's 1 cup of ricotta cheese.
- You need 1/2 cup of grated Parmesan cheese.
- You need 1 of large egg beaten.
- Prepare 1/2 tsp of kosher salt.
- You need of Fresh cracked pepper.
- You need 1 3/4 cup of marinara sauce.
- Prepare 1/2 cup of shredded mozzarella cheese.
It's one of thoes recipes loaded with veggies, herbs, and cheese, resulting in a dish that is not only full of flavor and Spray two large baking sheets with coconut oil cooking spray and lay out eggplant, zucchini, and sweet potato in a single layer, overlapping if needed. Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser! I made this the same way I make regular lasagna, adding parmesan cheese to the ricotta and adding some sauce to the pan first so the zucchini doesn't stick. Break the lasagna noodles in half and press half of them into the tomato sauce.
3 cheese zucchini lasagna instructions
- Preheat oven 350 F / 180 C. Laddle about 1 cup of sauce to the bottom of 9 x 13 inch baking dish..
- In no stick skilllet, sauté garlic and olive oil for about 1 minute, add zucchini, salt & pepper to taste and cook about 4-5 minutes until soft..
- In a medium bowl, combine the zucchini, ricotta cheese, Parmesan cheese, egg, salt, & pepper..
- Lay out the cooked lasagna sheet on a lean surface. Take ricotta mixture and spread it evenly over the noodle. Roll carefully and place it seam side down onto the prepared baking dish. Repeat with the remaining noodles..
- Laddle the remaining sauce over the lasagna noodle and Tio each one with 1 tbsp mozzarella cheese..
- Put foil over baking dish and bake for about 40 minutes until the inside is heated up and the cheese on top is melted..
Dollop on the ricotta cheese, then add half the zucchini in an even. This low carb Paleo zucchini lasagna is for you. Zucchini slices are a healthier stand-in for lasagna noodles, and nut-based ricottas are perfect among all To make this a true Paleo zucchini lasagna, you have to avoid cheese. Since the cheese is a big part of the flavor and texture of lasagna, that. This lasagna uses zucchini in place of pasta We're talking lots of layers of zucchini, mushrooms, a delicious beef sauce and, of course, loaded with lots of cheese.