Remove the foil then bake again for 10-15 minutes. Cook: Cover the pan with foil and place the lasagna pan in the oven and bake for 30 minutes.Continue Layering: Repeat this layering process until all the zucchini slices are gone, finishing with the grated mozzarella and chopped parsley and basil.Sprinkle evenly with 1/3 of the grated mozzarella, along with 1/3 of the chopped parsley and basil. Spoon ⅓ of the sauce on top of the zucchini slices, then evenly spread 1/3 of the ricotta mix on top of the sauce. Arrange one layer of the zucchini slices evenly on top of the pasta sauce. Assemble: Spread 1/2 cup of the tomato sauce onto the bottom of a 9×13-inch casserole dish.In a medium bowl, stir together the ricotta, parmesan and egg. Bring to a boil then reduce heat to simmer uncovered for 20-30 minutes, or until the sauce has thickened and reduced. Pour in the tomato sauce and crushed tomatoes. Add the tomato paste and season with salt, black pepper and Italian seasoning. Add the ground turkey, and cook until brown while using a wooden spoon or spatula to crumble. Add the garlic and cook for another 2-3 minutes, or until the onions are translucent and fragrant. Make the meat-sauce: Meanwhile, heat oil in a large pot / pan over medium heat.(This helps to remove some moisture from the zucchini.) Sprinkle evenly with some salt and roast in the oven for 12 minutes. Arrange in a single layer on the prepared baking sheet. Cut the Zucchini: Slice the zucchini lengthwise into thin 1/4” thin slices, using a mandolin or sharp knife.Line a large baking sheet with parchment paper. Prepare for Baking: Preheat the oven to 400 F.Sub with a flax egg or egg substitute for plant-based. Egg: You’ll need one large egg at room temperature.Sub with regular mozzarella if not dairy-free or sub with cashew based cheese for paleo / Whole30. We like Violife Mozzarella or Miyokos Vegan Mozz. Sub with regular parmesan if not dairy-free or nutritional yeast for paleo / Whole30. Grated vegan parmesan: W e like Violife Parmesan Style.Sub with regular ricotta or fat-free cottage cheese if not dairy-free or sub with cashew based cheese for Whole30 or a paleo zucchini lasagna. Vegan Ricotta cheese: W e like Kite Hill Almond Milk Ricotta.Parsley and Basil: Fresh herbs are the best way bring out the flavors in this Italian-inspired dish.You can also use crushed tomatoes if you don’t have this in your pantry. Tomato paste: For an extra boost of flavor.To make this zucchini lasagna vegan, you can either leave it out or sub with preferred plant-based protein such as Noble Plate, Beyond Meat, Lightlife, Gardein, or your own homemade meatless crumble. Ground turkey: You can also use ground beef, Italian sausage or ground chicken.You’ll need 3 large zucchini sliced into thin strips. Embracing the natural goodness of zucchini, this recipe infuses a delightful freshness while keeping the essence of the beloved Italian dish intact. ![]() Originating from the desire to find lighter alternatives to classic lasagna, zucchini stepped into the spotlight as a versatile substitute for traditional pasta sheets. While traditional lasagna has been enjoyed for centuries, zucchini lasagna offers a contemporary twist that caters to a variety of dietary preferences. ![]() This no noodle lasagna is not only family-friendly and kid-approved, it’s completely gluten-free and grain-free! Plus, it’s also low carb, keto-friendly, dairy-free and can easily be paleo, Whole30 and vegan with just a few simple swaps! Get ready to indulge in a mouthwatering culinary experience! Whether you’re a vegetarian, looking to reduce your carb intake, or simply seeking a fresh take on lasagna, this recipe has got you covered. Packed with layers of zucchini, rich tomato sauce, and creamy cheese, this dish is a nutritional powerhouse that will leave you craving for more. In the realm of flavorful and healthy meals, zucchini lasagna stands tall as a delightful twist on the classic Italian favorite. Looking for a healthy comforting dish to use up some of that summer garden zucchini? This Zucchini Lasagna has all the delicious flavors of a classic lasagna, but uses zucchini noodles instead of lasagna noodles making it perfect if you’re looking for a grain-free and no noodle alternative to flour pasta. ![]() PIN HERE for later and follow my boards for more recipe ideas Zucchini Lasagna: A Delicious Twist on a Classic Dish Indulge in a healthy and mouthwatering culinary experience without any dairy using vegan mozzarella and ricotta cheese covered in a flavorful tomato sauce. This Zucchini Lasagna is a no noodle lasagna recipe made with layers of ribboned zucchini, tangy tomato sauce, and creamy cheese, this low-carb twist on the classic Italian dish is a delightful feast that satisfies both your taste buds and nutritional needs.
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