It is ik to replace any pasta noodles with Zucchini noodles for any of your favorite lasagna recipes.
This dish turned out so scrumptious I am posting the recipe, below. It is a lower calorie recipe and uses only mozzarella cheese. No ricotta! But we didn’t even notice!
Have sauce handy, either canned, jarred or make your own sauce.
Ladle 1/4 cup on the bottom of a lasagna dish, 9 x 13 or close to that size.
Using a sharp, good potato peeler, peel 2 large Zucchini or 4 small ones into very thin noodle shaped strips.
Lay the strips, raw and not heated, across the bottom of your casserole dish to cover the bottom entirely, reserving the remainder for 2 more layers.
Meet or Filler
Sautee 1 pound of ground beef (I prefer 1/2 beef and 1/2 ground pork) in a sautee pan laced with a tbsp of olive oil
To the meat, add 1 tsp of ground Fennel (I ground my fennel up swiftly in a coffee grinder! Easy Breezy!)
Make sure your meat is crumbled well.
This dish will not be the same without this ground Fennel.
Grate, or very thinly slice, 8 oz Mozzarella and set aside for layering.
This is the only cheese for this lasagna. That’s right. No Ricotta!
You already have a layer of Zucchini noodles down, over some sauce.
Atop this, sprinkle with 1/2 the meat mixture, including the juices from the pan.
Sprinkle with Salt & Pepper to taste.
Next, sprinkle grated or sliced Mozzarella to cover lightlly. Don’t lay it on too thickly.
Spoon a good 1/2 cup of sauce over all.
Now, cover the cheese entirely with an evenly placed layer of the Zucchini noodles.
Repeat, layering meat; cheese; sauce,
Again, place your last layer of Zucchini noodles over all.
Add a final layer of cheese.
Finish off the dish by sprinkling about 10 chopped, fresh basil leaves all over (See cover photo)
Cover with aluminum foil.
Refrigerate until ready to heat.
You can remove from fridge before heating, and let it set to room temperature.
Keep the foil on the dish until you serve.
Heat about 30 minutes in preheated oven at 325.