This zucchini lasagna is guaranteed to be your new favorite make ahead, freezer-friendly, gluten-free comfort food!I’ll be the first to admit I was skeptical the first time I made this lasagna recipe, and my husband even more so.This zucchini lasagna is perfect for summer months with garden-fresh zucchini and herbs galore, but you’ll also love making it in the winter months when you crave something cozy, hearty and gluten free.Instead, it’s a labor of love that repays me 10-fold with its deeply satisfying layers of hot, cheesy, meaty perfection.It boasts the same flavor and texture of classic lasagna and will have everyone coming back for seconds and thirds.It boasts the same flavor and texture of classic lasagna and will have everyone coming back for seconds and thirds.I have several gluten free family members and this zucchini lasagna means everyone can enjoy the same meal!I have several gluten free family members and this zucchini lasagna means everyone can enjoy the same meal!This zucchini lasagna feeds the entire family at a fraction of of the price as dining out.This zucchini lasagna feeds the entire family at a fraction of of the price as dining out.You can also double the batch and eat one lasagna casserole for dinner and freeze the other.I have used the tips and tricks from my classic lasagna recipe with hundreds of rave reviews to create the best sauce and most creamy ricotta filling, and then experimented to create the best textured zucchini noodles and most importantly, a casserole that was saucy but not watery.The sauce absorbs the water from the zucchini and we end up with the perfect saucy consistency.The sauce absorbs the water from the zucchini and we end up with the perfect saucy consistency.You NEED a quality, flavorful meat sauce in order to have the best zucchini lasagna recipe.It’s rich, immensely flavorful and SO worth the extra 10 minutes to make homemade sauce.Plus, it just simmers on the back burner in the same amount of time it takes to prepare the zucchini noodles and ricotta filling.You NEED a quality, flavorful meat sauce in order to have the best zucchini lasagna recipe.It’s rich, immensely flavorful and SO worth the extra 10 minutes to make homemade sauce.Plus, it just simmers on the back burner in the same amount of time it takes to prepare the zucchini noodles and ricotta filling.Choose: Look for zucchini that is dark green, plump, firm and smooth without blemishes, soft spots or shriveled skin.Look for zucchini that is dark green, plump, firm and smooth without blemishes, soft spots or shriveled skin.Zucchini is fairly deliciated and should be stored unwashed in a perforated or loosely closed plastic bag for 5-7 days.Unlike cucumbers, zucchini skin is hardly noticeable and perfectly edible.You can also add vegetables in between the lasagna layers such as mushrooms, cooked spinach, or artichokes.If you swap out the zucchini for a less watery vegetable, you will want to make the Bolognese saucier by adding about 1 cup of tomato sauce.I believe if you are taking the time to make zucchini lasagna, then it should be done right with spectacular homemade Bolognese.I love this recipe so much (and so do readers) that it’s become the base of my Marinara Sauce that I use in my Manicotti (sans meat), Tortellini Al Forno, Million Dollar Baked Penne and Baked Ziti.The vegetables should be finely diced so they become tender in the sauce and aren’t chunky.I use hot Italian sausage but I assure you it will not make your zucchini lasagna spicy.I use hot Italian sausage but I assure you it will not make your zucchini lasagna spicy.It still tasted like ricotta filling but was no longer grainy but smooth – seriously lasagna changing.As previously discussed, cottage cheese mixed with sour cream was my second choice for the creamy filling so I suggest keeping the winning combo.Lastly, you will need freshly grated Parmesan cheese to infuse your lasagna with its alluring salty, nutty flavor.Parmesan is used in the ricotta filling so it gets dispersed into three layers of the zucchini lasagna.Use freshly grated Parmesan for its superior melting ability and not powdered or pre-shredded cheese.Use freshly grated Parmesan for its superior melting ability and not powdered or pre-shredded cheese.seasonings: nutmeg is a secret authentic ingredient to ricotta lasagna filling.Most importantly, thinner zucchini noodles release less moisture which helps prevent your lasagna from becoming watery.This width is too thin and the zucchini is too long and awkward to attempt to slice it with a knife without hurting yourself.A mandoline slicer is quick and painless and delivers even precision slices.A mandoline slicer is quick and painless and delivers even precision slices.Here are four tips to make zucchini lasagna less watery that, when combined, work like a charm:.Broil one sheet at a time on the top rack (about 5-inches away from broiler) for 4-6 minutes, or until lightly brown and slightly shriveled; repeat with the second tray.Brown the sausage, onion, carrots and celery over medium heat in a large Dutch oven.Brown the sausage, onion, carrots and celery over medium heat in a large Dutch oven.Top with one third of the zucchini slices in an even layer, overlapping if needed.This step is super important so the dish can absorb extra liquid.The zucchini MUST be salted and let to rest for at least 15 minutes to draw out excess water or your baked lasagna will be watery.The sauce will absorb water released from the zucchini when baked to become the perfect consistency.For an entirely different recipe, you can swap the zucchini for other thinly sliced vegetables such as sweet potatoes.You can also sprinkle in layers of veggies such as cooked spinach, steamed broccoli, petite peas, bell peppers, asparagus, mushrooms, etc.For an entirely different recipe, you can swap the zucchini for other thinly sliced vegetables such as sweet potatoes.You can also sprinkle in layers of veggies such as cooked spinach, steamed broccoli, petite peas, bell peppers, asparagus, mushrooms, etc.You can also layer the zucchini with rotisserie chicken or even shrimp or lump crab meat.You can also layer the zucchini with rotisserie chicken or even shrimp or lump crab meat.You can make vegetarian zucchini lasagna by omitting the sausage and adding tofu or mushrooms instead.You can make vegetarian zucchini lasagna by omitting the sausage and adding tofu or mushrooms instead.mix up the flavor profile and swap the Bolognese for Alfredo sauce like in my chicken lasagna recipe.Add Ins: you can layer the zucchini lasagna with other ingredients such chopped sun-dried tomatoes, artichokes, pepperoncini or roasted dried bell peppers.If you assemble the zucchini lasagna entirely ahead of time, it will still be delicious, but a little more watery.Line a baking sheet with paper towels followed by a single row of zucchini noodles.Line a baking sheet with paper towels followed by a single row of zucchini noodles.You can make the sauce up to 3 days in advance and refrigerate or freeze for up to 3 months.If you use cold, thawed sauce in your lasagna, add an extra 10 minutes to the baking time with the foil on.You can make the sauce up to 3 days in advance and refrigerate or freeze for up to 3 months.If you use cold, thawed sauce in your lasagna, add an extra 10 minutes to the baking time with the foil on.You can assemble the entire zucchini lasagna a day in advance and refrigerate (without baking).If you bake ceramic or glass dishes straight from the refrigerator, they can shatter so don’t skip the counter time!It is also best to thaw frozen zucchini lasagna before baking so you can remove some of the excess moisture.Assemble lasagna according to recipe directions in a freezer safe dish.This zucchini lasagna recipe is the show stopper so it really doesn’t need much except a simple green salad and garlic bread, but we also love serving it with:.Pin it to your Keto, Gluten Free, Italian or Dinner Board to SAVE for later!Zucchini Lasagna This Zucchini Lasagna is a comforting, hot, meaty, cheesy, saucy, low-carb, gluten free, keto take on your favorite Italian comfort food!This zucchini lasagna is guaranteed to be your new favorite make ahead, freezer-friendly, gluten-free comfort food!Sprinkle evenly with kosher salt and let rest at least 15 minutes while you begin the sauce and make the filling.After 15 minutes, brush the salt off with a wad of paper towels and pat dry.Broil one baking sheet at a time on the top rack (about 5-inches away from broiler) for 4-6 minutes, or until lightly brown, watching closely so the zucchini doesn’t burn; repeat with the second tray.Sauce In a Dutch oven or large pot, brown sausage, onion, carrots and celery over medium heat.Spread a quarter of the Bolognese sauce on the bottom of the prepared pan (layer will be thin).Top with one third of the zucchini slices in an even layer, overlapping if needed.Notes Tips and Tricks Turkey or lean ground beef substitute: if you want to use lean ground beef or turkey, make sure to season with Italian seasonings, onion powder, garlic powder, paprika and fennel.you can use all cottage cheese in place of the ricotta and sour cream but I suggest using 2 cups cottage cheese and ¾ cups sour cream.The sauce will absorb water released from the zucchini when baked to become the perfect consistency.If you assemble the zucchini lasagna entirely ahead of time, it will still be delicious, but a little more watery.Line a baking sheet with paper towels followed by a single row of zucchini noodles.Line a baking sheet with paper towels followed by a single row of zucchini noodles.You can make the sauce up to 3 days in advance and refrigerate or freeze for up to 3 months.If you use cold, thawed sauce in your lasagna, add an extra 10 minutes to the baking time with the foil on.You can make the sauce up to 3 days in advance and refrigerate or freeze for up to 3 months.If you use cold, thawed sauce in your lasagna, add an extra 10 minutes to the baking time with the foil on.You can assemble the entire zucchini lasagna a day in advance and refrigerate (without baking).If you bake ceramic or glass dishes straight from the refrigerator, they can shatter so don’t skip the counter time!HOW TO STORE and Reheat Storage: Let lasagna cool to room temperature and cover tightly with foil.It is also best to thaw frozen zucchini lasagna before baking so you can remove some of the excess moisture.In that case, it’s best to freeze individual servings: Let lasagna cool completely. .

Zucchini Lasagna

This zucchini lasagna has all the flavors of the classic dish, but with less carbs, and an extra serving of veggies too!This recipe starts with the sauce, which is made with ground beef, garlic, onions and a jar of marinara.The sauce is layered in a baking dish along with thinly sliced zucchini, ricotta and mozzarella cheeses.The zucchini is salted before it goes into the lasagna to draw out any excess water from the vegetables and prevent the finished dish from being watery.For softer lasagna “noodles” you can boil, grill or bake the zucchini strips for 5 minutes.This zucchini lasagna is lower carb and packed with flavor, but you can still customize it to your palate with a variety of different ingredients.To reheat a whole lasagna from the refrigerator, heat it covered on a center rack in the oven at 375 degrees F for about 35-40 minutes. .

Perfect Zucchini Lasagna (Not Watery!) – A Couple Cooks

Roasted zucchini noodles and three cheeses make just the right Italian flavor.After years of testing, we’ve done it: we cracked the code to the Perfect Zucchini Lasagna!You might not share our elation if you haven’t attempted a no noodle lasagna before.It’s easy to spend lots of effort and end up with a watery mess.The zucchini makes a lovely noodle-like texture to the cheesy mess.This also makes this a gluten free, paleo and keto lasagna, if that’s your diet preference.It’s nice to have larger zucchini for layering, and they fit in the pan easier than lots of small ones.It’s nice to have larger zucchini for layering, and they fit in the pan easier than lots of small ones.The biggest issue with a zucchini lasagna it’s a watery mess when you pull it out of the oven.Adding a little cornstarch makes an even thicker tomato sauce with less water.Adding a little cornstarch makes an even thicker tomato sauce with less water.You can only roast 2 pounds of zucchini at one time, and this makes just enough noodles for a 9 x 9 pan.A good make ahead tip could be to roast the zucchini noodles in advance (see below).The tomato sauce is one of the biggest influences on flavor in a lasagna We promise it’s worth the time to make it!The tomato sauce is one of the biggest influences on flavor in a lasagna We promise it’s worth the time to make it!It’s easy to let the tomato sauce simmer while you preheat the oven.Roasted zucchini noodles and three cheeses make just the right Italian flavor.15-ounce can tomato sauce, fire roasted if possible 1 teaspoon dried basil.dried tarragon (or oregano) 2 teaspoons kosher salt, divided.kosher salt, divided 2 teaspoons cornstarch (or arrowroot starch).cornstarch (or arrowroot starch) 2 pounds zucchini ( 3 large or 5 small medium).pounds zucchini ( large or small medium) 2 ½ tablespoons chopped fresh thyme.( ) shredded mozzarella cheese, divided ¼ teaspoon ground nutmeg.Turn down the heat and carefully add the crushed tomatoes, tomato sauce, basil, tarragon, ½ teaspoon kosher salt, and several grinds of black pepper.Roast the zucchini noodles: Slice the zucchini into noodles ¼ inch thick, using a knife or mandoline (if you have a mandoline, it’s the easiest way to get uniform pieces).Place the zucchini strips on two parchment-lined baking sheets and drizzle them with olive oil, then use your hands to rub it so they are lightly coated on both sides.Meanwhile, prepare the cheese filling: Destem the thyme, then roughly chop the leaves.Assemble the lasagna: In a 9” x 9” baking dish (or similar volume baking dish), spread a ½ cup tomato sauce on the bottom of the pan.Then top with 1 layer of the zucchini noodles, half of the cheese mixture (in dollops) and about ½ cup of the tomato sauce, using a spatula to spread the sauce evenly over the cheese.Sprinkle the entire top with the remaining 1 cup mozzarella cheese, ¼ cup Parmesan cheese, and ½ tablespoon fresh thyme. .

Zucchini Lasagna Recipe (Not Watery)

Zucchini lasagna is a fresh take on a classic comfort food dish.It’s loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna.Top it off with some grated parmesan cheese and basil leaves, and you’ll have the perfect weeknight meal for the whole family.Not only is this version gluten-free, low-carb, keto-friendly and packed with vegetables, but it’s still got that hearty, cheesy lasagna flavor.But because many people don’t own a vegetable sheet cutter, I’m showing you how to cut your zucchini using a mandolin or a peeler today.I prefer a mandolin because it allows me to control the thickness of my zucchini and I find it to be faster and easier than a peeler.Vegetables such as mushrooms, spinach, onions, or eggplant can be easily added as a layer.: Whole milk ricotta has a richer, creamier texture while part skim will save you some calories and fat.In this recipe I mix the ricotta and parmesan together and grate the mozzarella on top.Make your bolognese sauce in a large pan over medium high heat.Break down the ground beef into small pieces and cook until it’s browned.Spread 1/2 cup of pasta sauce onto the bottom of the casserole dish.Sprinkle 1/2 cup of the grated mozzarella, along with some chopped parsley and basil.Feel free to press down on your zucchini in the second layer to get it nice and flat.Top the zucchini with a sprinkle of more herbs and 1/2 cup of grated mozzarella. .

Zucchini Lasagna (Not Watery!)

Zucchini Lasagna is a delicious way to make a low carb dinner.With our tried ant true method, you won’t end up with watery zucchini lasagna!What I love about this recipe is that even though we are taking out traditional noodles and meat, we aren’t losing any flavor!This recipe is full of vegetables and loaded with seasonings that will make your heart sing.READER REVIEW I’ve tried many veggie lasagna recipes and this is my new favorite!This recipe has a few steps to it, but it can either be made the night before or it can be frozen and baked at a later date.Make sure that you see the recipe card at the bottom of the post for all of the measurements and the full printable instructions.Doing this gets rid of a lot of extra moisture, making it a key step.Repeat all of this with the remaining sauce, zucchini, ricotta mixture, and finally the rest of the mozzarella and some Parmesan cheese.If you are using ground beef, you can remove the olive oil from this recipe and then sauté the onion and garlic with it, draining the fat from the pan before adding the tomato sauce.When ready to bake, remove the wrapping and just cover it with a single layer of aluminum foil.In fact, having them a little bit thicker adds more structure to the lasagna.Please refer to the section above entitled Making Zucchini Lasagna the Day Before.Broccoli Pasta: Made in just 25 minutes, this is a personal favorite of mine.Black Bean Tacos: I absolutely love this recipe.Greek Quinoa Salad: This is great to make on a Sunday and take it to work throughout the week! .

No-Noodle Zucchini Lasagna Recipe

i also added just a tsp of Italian herb season and next time i would increase that a little and drop the table of chopped fresh oregano and save the cost of that as it is very expensive... the fresh parsley is very nice but you could use dried if you really had to if nothing was available and it meant you couldn't make the dish otherwise.

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No-Noodle Zucchini Lasagna

The tasty result has all the wonderful flavors we love about the Italian dish - it's even very similar in its texture!Leftovers keep well for several days and you can quickly reheat them in the microwave or even enjoy them cold.You lower the carbs AND enjoy the wonderfully fresh flavor of zucchini.The detailed instructions for making this zucchini lasagna are listed in the recipe card below.Assemble the dish by layering the grilled zucchini slices, beef, ricotta, and shredded mozzarella.Zucchini is very watery, so do go through the extra step of grilling the slices before assembling the dish.But as an alternative to grilling, you can bake the zucchini slices in a 500F oven until golden for about 5 minutes on each side:.Or, if using a broiler-safe baking sheet and unbleached parchment paper marked as broiler-safe, you can broil them 6 inches from the heating element (not directly below), 3-4 minutes per side.But please keep in mind that grilling is by far the best way to remove water content and prevent a watery lasagna.This keto spinach lasagna better resembles the real thing in terms of texture, it's not watery, and it's also easier to make.Discard the wet paper towels after a few hours and replace them with dry ones.Once cooked, I divide the mixture into three airtight containers and refrigerate them until the next day.Needless to say, the flavor of your lasagna will greatly depend on the marinara sauce you use.You can also sprinkle the finsihed dish with a tablespoon or two of dry-grated parmesan for some added flavor.4.98 from 526 votes Pin Recipe Share on Facebook Print Recipe Add to FavoritesGo to Favorites Amazing No-Noodle Zucchini Lasagna Zucchini lasagna has all the wonderful flavors of the traditional dish, minus the extra carbs!Prep Time 40 mins Cook Time 30 mins Total Time 1 hr 10 mins Servings: 8 servings Calories: 368 kcal Author: Vered DeLeeuw INGREDIENTS For the zucchini layer: ▢ 5 medium zucchinis (2 lb.▢ 1 ½ teaspoons Diamond Crystal kosher salt divided.▢ ½ teaspoon garlic powder For the beef layer: ▢ 1 tablespoon olive oil.▢ ½ cup chopped fresh basil packed (1 oz) Topping: ▢ 8 oz shredded part-skim mozzarella cheese divided INSTRUCTIONS Grill the zucchini slices: Preheat your oven to 350 degrees F and heat your grill to medium.Grill the zucchini slices, in batches, 2-3 minutes on each side, or until golden and firm - not browned and crisp.Drain into a colander, then return the meat to the pot and mix in 1 cup of the marinara sauce.Assemble the lasagna: Spread the remaining ⅓ cup of the marinara sauce on the bottom of a 9 X 13 baking dish.You can finish by broiling for 1-2 minutes on high to brown the cheese, if you wish and if your dish is broiler-safe.But as an alternative to grilling, you can bake the zucchini slices in a 500F oven until golden, about 5 minutes on each side.Or, if your pan is broiler-safe and you use unbleached parchment paper marked as broiler-safe, you can broil them 6 inches from the heating element (not directly below), 3-4 minutes per side.You can lightly grease the bottom of the baking dish instead of spreading it with ⅓ cup marinara sauce, as I do in the video.Store it in the fridge in an airtight container, separating layers with paper towels.You can also cook the beef ahead of time and briefly reheat it in the microwave prior to using it in the lasagna.Nutrition info is approximate and the carb count excludes sugar alcohols. .

Zucchini Lasagna Roll Ups

You can even make this ahead of time – perfect for feeding a crowd or for packing leftovers for work the next day!We swap out the lasagna noodles for zucchini and roll them up in everything that is good in life – crumbled sausage, ricotta, Parmesan and mozzarella cheese, which is then baked in a pool of marinara sauce. .

Zucchini Lasagna

This Zucchini Lasagna is low fat, gluten-free, Keto friendly, ridiculously delicious and only 368 calories!At 368 calories a serving, you can eat lots of this decadent and delicious lasagna, guilt free!Back then, I didn’t know anything about Keto but I always did try to eat less carbs, especially at the beginning of the year.Simply lay out the zucchini slices over some paper towels, drizzle some salt over the slices of zucchini, then place another paper towel over the top to soak up all that water.You’ll notice that within a couple minutes the paper towels will be wet already.I used layers of mushrooms which are great because not only do they provide lots of flavor but they are also quite meaty.Other veggies you could use are peppers, lots of spinach, onions, eggplants or even pumpkin.Once the sauce and zucchini slices are ready, all that’s left to do is assemble and bake.Simply assemble the lasagna as stated in the recipe, cover it with foil or plastic wrap tightly.Cool the lasagna completely then cover it with plastic wrap or foil and refrigerate.Yes, as mentioned above, assemble the zucchini lasagna as stated, then cover it with foil or plastic wrap tightly.Place the whole dish in a large freezer bag and freeze for up to 3 months. .

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