Friday, July 12, 2013

Low Carb Zuccini Lasagna

By Lisa VanWilliams
Craving Italian food but don't want to sabotage your meal plan? Try this tasty filling veggie substitute that won't have you feeling guilty by eating heavy pasta. Zucchini is in full effect this time of Summer, so go to the garden or hit up your local Farmers Market and pick a few nice ones for this recipe. 


4 small zucchini (sliced thin and lightly salted)
1 pd ground beef
1 tsp black pepper
1 tsp garlic salt
1 small green pepper diced
1 small onion diced
2 cloves garlic
2 tablespoons olive oil
1 16oz jar tomato sauce
1/4 cup red cooking wine
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh parsley
1 egg
1 small container fat free ricotta cheese
1 10oz frozen chopped spinach
1 cup shredded reduced fat mozzarella
1 cup grated Parmesan cheese

  1. Preheat oven to 350 degrees. Grease a deep 9x13 inch baking pan.
  2. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt.
  3. Start by sauteing the garlic, peppers, and onion until they are soft. Add the ground beef and black pepper & garlic salt in a large skillet over medium high and cook meat until the pink is gone. Drain excess fluid from meat. Stir in tomato sauce, wine, basil, and oregano. Bring to a boil; reduce heat and simmer sauce for about 10 minutes, stirring frequently.
  4. Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
  5. To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach,  then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
  6. Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees, and bake an additional 15 minutes. Let stand for 5 minutes before serving.

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