Replacing the lasagna noodles with thinly sliced zucchini is a great way to still have a cheesy, saucy lasagna while sticking to your low-carb diet.Ingredients
1 lb. lean ground beef
3 cloves garlic, minced
1/2 medium onion, chopped
25 oz. tomato sauce
1 TBS dried basil
1 tsp dried oregano
1/2 tsp marjoram
1/4 tsp fresh ground pepper
3 medium zucchini, sliced 1/8 inch thick
2 cups fat free ricotta cheese
1/4 cup freshly grated parmesan cheese
2 cups mozzarella cheese
Start with the zucchini by grilling or baking it until softened. Place on a paper towel to soak up the extra moisture and set aside.
Preheat the oven to 350 degrees F.
In a large skillet, cook the beef, garlic and onion over medium-high heat until the meat is browned and the onions are tender.
Add the tomato sauce and the seasonings.
Reduce the heat to low and cover to let simmer until heated through.
In a medium bowl, mix the ricotta, egg and parmesan cheese. Set aside.
To put the lasagna together, spoon just enough of the sauce into the bottom of a 9x13 dish to coat the bottom so the lasagna won't stick.
Begin layering, starting with the zucchini, laying slightly overlapping them until the pan is covered.
Next spread 1/3 of the ricotta mixture evenly over the zucchini, spooning dollops all around and then gently spreading it around to coat. Sprinkle with 1/3 of the mozzarella cheese.
Repeat, using 1/2 of the remaining sauce, 1/2 of the remaining zucchini, 1/2 of the remaining ricotta mixture and 1/2 of the remaining mozzarella.
Repeat one more time, ending with the mozzarella cheese.
Cover with foil and bake for 35 minutes.
Remove the foil and bake an additional 10-15 minutes or until the cheese on top is bubbly and lightly browned.
Let set about 5 minutes before serving.
- Total Fat
- Saturated Fat
- Dietary Fiber