This Zucchini Lasagna is only 368 calories, low in fat, gluten-free, and friendly to those following a ketogenic diet, all while being unbelievably tasty. Because zucchini is used in place of pasta in this lasagna, the overall calorie count is lower. No blame to assign!
Instructions on How to Prepare the Zucchini
The zucchini takes center stage in this tasty recipe. The noodles in our lasagna are substituted with thinly sliced zucchini. Lasagna noodles, you can go away now because we no longer require your services. Although you can slice the zucchini with a knife, a mandoline is by far the most efficient method. It’s quite easy and doesn’t hurt at all.
Because zucchini has a high water content, I did not demonstrate in the video how to drain the water from the zucchini. Zucchini tends to be very watery. On the other hand, this issue can be resolved with little effort at all. It is as easy as laying the zucchini slices out on some paper towels, drizzling some salt over them, and then placing another paper towel over the top to absorb all of the excess water.
After only a few moments, you will observe that the paper towels have already begun to absorb moisture. Grilling the zucchini slices or perhaps baking them in the oven is yet another technique that might be utilized.
How to Make Zucchini Lasagna
To create zucchini lasagna is the same as creating any other lasagna. Because the beef sauce needs to be allowed to simmer for around 15 minutes, I like to get started by cooking that first. While the sauce is warming up, you can follow the directions in the recipe to prepare the zucchini.
After the sauce and zucchini slices have been prepared, the only remaining steps are to assemble the dish and bake it.
How to Put Together a Lasagna Made with Zucchini
Make sure that all of your ingredients have been prepared and that they are ready to be used. The assembling of your lasagna will go very quickly and easily now that you have done this.
Begin by layering zucchini in the bottom of a baking dish that is 9 inches wide by 13 inches long. Next, add a thin layer of mozzarella cheese, mushroom slices, beef sauce, and finally ricotta cheese. It will be repeated twice more. The following is the sequence of the layers:
How Long Should I Bake It?
This zucchini lasagna needs to be baked at 375 degrees Fahrenheit for around 40 to 50 minutes. Bake it until both the sauce and the cheese start to bubble, and the cheese begins to brown on the top.
Although it is not strictly necessary to cover the lasagna with foil before baking it, you certainly have the option to do so. If you choose to do so, however, you should only cover it for the first thirty minutes of the baking period and then continue baking it without the foil.
For definitely! I would suggest freezing it first before baking it if you would like to prepare it ahead of time. Putting together the lasagna is as easy as following the instructions in the recipe and then carefully covering it with either aluminum foil or plastic wrap. I also recommend placing the entire dish it in a large freezer bag, since doing so will allow it to remain fresh in the freezer for around two to three months.
When you are ready to bake the lasagna, let it thaw in the refrigerator for a full day. After it has been frozen, follow the directions on the package and bake it at 375 degrees for around 40 to 50 minutes.
After the lasagna has completely cooled, cover it tightly with foil or plastic wrap and place it in the refrigerator. In the refrigerator, it will stay fresh for between three and five days.
Yes, as was indicated previously, put together the zucchini lasagna exactly as described, and then carefully cover it with aluminum foil or plastic wrap. The meal can be frozen in its whole for up to three months after being stored in a big freezer bag.