Lasagna is a popular Italian dish that has become a staple in many homes across the globe. This delicious pasta dish is usually made with layers of noodles, tomato sauce, cheese, and meat. However, for those who avoid gluten or simply want a healthier alternative to traditional , zucchini can be used to make an equally tasty version of this classic dish. Here’s everything you need to know about making lasagna with zucchini without pasta.

Why Use Zucchini?

Zucchini is a versatile vegetable that can be used in a variety of dishes. It’s low in calories, high in fiber, and packed with essential vitamins and minerals. Zucchini noodles, aka zoodles, have become popular in recent years as a healthier alternative to traditional pasta. They’re low in carbs, gluten-free, and can be used in many pasta dishes, including lasagna.

The Benefits of Pasta-Less Lasagna

Many people are turning to pasta-less lasagna for different reasons. Some are looking for delicious meals that are low in carbs, while others are avoiding gluten. Here are some of the benefits of this recipe:

– Low in carbs and calories
– Gluten-free
– High in fiber and essential vitamins and minerals
– Great for those who are watching their weight or need to follow a special diet
– A tasty alternative to traditional lasagna that’s sure to please even the pickiest of eaters

Ingredients

– 3 large zucchini
– 1 pound ground beef or turkey
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon pepper
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 2 cups shredded mozzarella cheese
– 2 cups marinara sauce

Directions

1. Preheat oven to 375°F.

2. Cut the zucchini into thin slices, about 1/4 inch thick.

3. In a skillet, cook the ground beef or turkey over medium-high heat until browned and cooked through. Drain any excess fat.

4. Add the dried basil, oregano, garlic powder, salt, and pepper to the cooked meat and stir to combine.

5. In a separate bowl, mix the ricotta cheese and Parmesan cheese.

6. In a 9×13-inch baking dish, spread 1/2 cup of marinara sauce on the bottom.

7. Add a layer of zucchini slices on top of the marinara sauce.

8. Spread half of the ricotta cheese mixture on top of the zucchini slices.

9. Add a layer of the cooked meat on top of the ricotta mixture.

10. Sprinkle 1/2 cup of shredded mozzarella cheese on top of the meat.

11. Add another layer of zucchini slices on top of the cheese.

12. Spread the remaining ricotta cheese mixture on top of the zucchini slices.

13. Add another layer of marinara sauce on top of the ricotta cheese mixture.

14. Sprinkle another 1/2 cup of shredded mozzarella cheese on top of the marinara sauce.

15. Add the final layer of zucchini slices on top of the cheese.

16. Spread the remaining marinara sauce over the top layer of zucchini.

17. Sprinkle the remaining 1 cup of shredded mozzarella cheese on top of the marinara sauce.

18. Cover the baking dish with foil and bake for 25 minutes.

19. Remove the foil and cook for an additional 25 minutes or until the cheese is melted and bubbly.

20. Allow the lasagna to cool for 10 minutes before serving.

Conclusion

Lasagna with zucchini without pasta is a delicious and healthy alternative to traditional lasagna. This recipe is low in carbs, gluten-free, high in fiber, and packed with essential vitamins and minerals. It’s also a great way to add more vegetables to your diet and a tasty way to enjoy lasagna with fewer calories. So, give it a try and enjoy a healthy and delicious meal that the whole family will love!

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