Love lasagna, but don’t want all the extra carbs with the noodles? Are you trying to be more conscientious about eating real food and avoiding pasta? This zucchini noodle lasagna is one of my favourites, and my family and friends prefer it to the the standard pasta lasagna. There are two quick benefits to this recipe, one being the preparation and cooking time, and the other is that after eating your zucchini lasagna, you won’t feel bloated like you do after you eat your traditional lasagna. It is quick and easy and tastes great!
Dice onions and peppers, sautee in a frying pan with the ground meat.
Shred the mozzarella cheese. Combine the ricotta cheese with mozzarella, and parmesan cheese in a bowl. Mix in the spices and herbs.
Add tomato sauce to pan to cover the bottom of the tray or dish. Then add a layer of zucchini strips to the bottom, covering the entire pan.
Add meat to the top of the zucchini layer.
Add tomato sauce to the top of the meat and smooth out.
Add the ricotta cheese and spice mixture.
Add another layer of zucchini, on top of the cheese layer.
Add a thin layer of tomato basil sauce to the top of the zucchini layer. Then add the shredded mozzarella to cover it all. Finish the entire project with some marble cheese.
Cook in oven at 420 degree for 25 minutes.
Then broil for 5 minutes until the top is nice and brown.
If you are using a metal foil tray, you can use this trick to drain the lasagna. Prop up the one end and put the other over a sink. You can then put a couple holes in the bottom of the tray and it can drain into the sink.
Let sit for 20 minutes.
If you are using a casserole dish then cut a piece of the lasagna out, and drain the extra liquid out of the dish with a spoon.