Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, zucchini noodle lasagna. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Zucchini Noodle Lasagna is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Zucchini Noodle Lasagna is something which I’ve loved my whole life.

Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander. Lightly coat both sides of zucchini slices with cooking spray; place half of the slices in a single layer on a wire rack set on a large baking sheet.

To get started with this particular recipe, we must first prepare a few components. You can have zucchini noodle lasagna using 8 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Zucchini Noodle Lasagna:

1. Make ready 4 medium zucchini
2. Prepare 1 1/2 lb hamburger
3. Get 1 quart spaghetti sauce, homemade or canned
4. Make ready 3 cup shredded mozzarella cheese
5. Take 2 cup Cottage cheese or ricotta, whichever you prefer
6. Prepare 2 eggs
7. Get 1/2 cup parmesan cheese
8. Prepare 2 tsp Italian seasoning

I use to love a good lasagne and always adored the leftovers the next day. After becoming gluten, sugar and dairy free I wanted to create a version that was familiar flavor and texture. I found that using zucchini for the noodles and cashew cream in place of traditional ricotta cheese makes a delicious meal! This week, I found some organic zucchini at the market and they are the perfect width to use in a lasagna recipe.

Instructions to make Zucchini Noodle Lasagna:

1. Brown your hamburger in a skillet being sure to salt and pepper well.
2. Meanwhile, combine cottage cheese, parmesan cheese, and eggs in a bowl.
3. Cut ends off of zucchini, and slice into 1/4" slices. I usually get 4 slices out of 1 zucchini.
4. Once hamburger is browned, drain excess grease. Add spaghetti sauce and heat through.
5. In a 9 x 13 baking dish, put 1/2 cup of sauce mixture in the bottom and spread out being sure to coat the bottom of your dish.
6. Layer zucchini noodles in a single layer.
7. Layer 1/3 of the meat sauce and spread out.
8. Layer 1/3 of cottage cheese mixture and spread out.
9. Layer 1/3 of the mozzarella cheese.
10. Repeat layers until you use allending with mozzarella cheese.
11. Sprinkle with the Italian seasoning.
12. Bake in a 350° oven for 45 minutes or until browned and bubbly.
13. Let set for at least 15 minutes before serving. It will be watery when comes out of the oven, but this time allows it to set.

No noodles or pasta is needed to make this because the zucchini ribbons are perfect separators between the layers of gooey cheese. Garnish with fresh basil on top. Also check out my Zucchini Fritters and my Ultimate Guide to Zucchini! With a vegetable peeler slice zucchini vertically in order to achieve thin, flat noodles resembling lasagna noodles. This zucchini lasagna is not a traditional lasagna made with zucchini (though that would be good, too).

So that’s going to wrap it up for this special food zucchini noodle lasagna recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!