Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, zucchini lasagna (no noodles). One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Zucchini Lasagna (no noodles) is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Zucchini Lasagna (no noodles) is something which I’ve loved my whole life.

Thin slices of zucchini stand in for noodles in this lasagna. It is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal. This Zucchini Lasagna is healthy, satisfying and delicious. And even though this recipe has no noodles, it tastes just like a traditional lasagna.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook zucchini lasagna (no noodles) using 16 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Zucchini Lasagna (no noodles):

1. Get zucchinis sliced lengthwise approx 1/4" thick
2. Get breadcrumbs, panko, almond meal (whatever you have on hand)
3. Make ready garlic clove minced
4. Prepare onion chopped
5. Get Extra lean ground beef
6. Make ready sized red pepper
7. Get tomatoes, cut up
8. Make ready (6oz.) can of tomato paste
9. Make ready dried oregano
10. Get dried basil
11. Make ready dried thyme
12. Get pepper to taste
13. Get large eggs, divided & beaten
14. Get Cottage cheese
15. Make ready mozzarella cheese, divided
16. Get all-purpose flour

Zucchini lasagna is a fresh take on a classic comfort food dish. That means when you cook it, it will naturally become watery. Roasted zucchini noodles and thick, meaty portobello mushrooms are the stars in this delicious, no noodle vegetarian zucchini lasagna! Low carb and gluten-free, you'll love how much this healthy meatless vegetable lasagna zucchini tastes like classic lasagna!

Steps to make Zucchini Lasagna (no noodles):

1. Lightly beat 1 of the large eggs. Egg wash and bread zucchini slices and set aside.
2. Fry up garlic and onions until translucent, add ground beef and brown; drain fat. Add next 7 ingredients (until egg) and let simmer for approx 10 minutes.
3. In a small bowl lighty beat egg. Add cottage cheese, half of the mozzarella (1/4c) and the flour
4. In an 8x8 baking dish arrange half the meat mixture. Top with half the breaded zucchini slices and all the cottage cheese mixture. Top with remaining meat then zucchini.
5. Bake uncovered at 375 for 30 minutes. Sprinkle with remaining cheese and bake another 10 minutes. Optional broil on high for a minute or two to brown cheese.

Roasted zucchini noodles and thick, meaty portobello mushrooms are the stars in this delicious, no noodle vegetarian zucchini lasagna! Low carb and gluten-free, you'll love how much this healthy meatless vegetable lasagna zucchini tastes like classic lasagna! There are some recipes that I make. Zucchini Lasagna is a delicious, low-carb, wheat-free and gluten-free lasagna that's loaded with vegetables, it's SOOO good you won't miss the Start by cutting the zucchini ribbons which replace the noodles in this dish. You will need a mandolin (affiliate link) fitted with adjustable thickness.

So that’s going to wrap it up for this special food zucchini lasagna (no noodles) recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!