Learn how to make this lower-carb zucchini lasagna! Every bite has the flavors of a classic lasagne but with vegetable noodles instead of pasta. Each layer has hearty marinara, melty Italian cheeses, and lots of basil for freshness!
You won't believe how quickly this Easy Vegetable Lasagna Recipe comes together! Packed with veggies, this easy vegetarian lasagna recipe is a staple recipe your family will beg you to make time and again!
This vegan zucchini lasagna is incredible!! It tastes just like the "real" thing, but it uses no noodles, is low carb and isn't watery at all!
I found this recipe (and the above photo) in the Jan./Feb. 2010 issue of WebMD magazine. It can also be found at webmd.com We had it for...
You won't believe how quickly this Easy Vegetable Lasagna Recipe comes together! Packed with veggies, this easy vegetarian lasagna recipe is a staple recipe your family will beg you to make time and again!
You're going to love this healthy vegan lasagna that uses thin zucchini slices for the lasagna noodles! This delicious plant-based dinner is packed with flavor and easily made gluten-free and low-carb. It's also a fantastic way to use either fresh garden or store bought zucchini. And unlike some other zucchini lasagna recipes, this isn’t a watery zucchini lasagna either because of a very simple "trick", and it's not paper towels.
A tasty three-layer cheesy vegetable lasagna layered with ricotta cheese, sautéed veggies, mozzarella, and marinara sauce.
Zucchini lasagna with meat sauce is the perfect summer dinner! It's healthy, high in protein, and made with cottage cheese & ground turkey!
Vegetarian Zucchini Lasagna made with zucchini "noodles" instead of pasta noodles! Layered with ricotta & tomato sauce, this healthy, gluten-free, grain-free, and keto-friendly meal is the perfect summer meal.
One of the main differences with using the zucchini slices to replace the pasta is that you'll have more water-release from the zucchini. To help minimize moisture and water released from the zucchini after baking, you can pre-broil the zucchini slices first. Broiling will help release a substantial amount of moisture and give add flavor to the zucchini. Water will still be released when the zucchini is pre-broiled, but it's not that bad. Also, the homemade tomato sauce is “thick” which reduces amount of water released. If you use canned sauce, drain out some of the moisture. We've tested both versions and both are great. But you need less lasagna cooking time if you pre-broiled the zucchini so you don't end up with zucchini-mush. Usually the pre-broiled slice zucchini lasagna will be about 30 minutes, and the raw zucchini slice lasagna will be about 40 minutes, however every oven will vary so adjust accordingly to your own oven. Personally, we prefer using the raw zucchini because the texture has a little more of and "al dente" bite and zucchini isn't too soft. But as mentioned above, it will have a bit more released water than the pre-broiled zucchini slices.
A cheesy little veggie loaf you can make on the fly. We devoured this little lasagna mini. All you need are two medium zucchini and some cheese. The prosciutto is optional and you can even sub it with slices of ham or turkey OR more sauteed veggies. Too easy and delicious not to make! Make […]
