Elaines Low Carb Zucchini Three Cheese Lasagna Food

ULTIMATE LOW-CARB ZUCCHINI LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
• Pat dry zucchini slices with a paper towel to get rid of excess moisture.
• Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.
• Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
• Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.

ELAINE'S LOW-CARB ZUCCHINI THREE CHEESE LASAGNA

Steps:

• 1. Preheat oven to 350 degrees. Coat a 9 x 13 casserole dish with cooking spray and set aside.
• 2. Place ground beef, onions and garlic in a skillet coated with cooking spray. Sprinkle with salt. Brown ground beef until done and onions are tender. Drain well, pressing with paper towels to remove as much excess grease as possible. Return to pan and set aside.
• 3. In another skillet, add olive oil and heat. Add zucchini slices and brown lightly. Remove to plate when done and set aside. NOTE: You can do this while ground beef is browning.
• 4. In a medium saucepan, add tomatoes, paste, Splenda and spices and bring to a boil. Reduce heat and simmer for about 15 minutes. NOTE: I do this while I'm browning my ground beef and zucchini.
• 5. Mix the tomato sauce, canned mushrooms, and ground beef together. Layer about half of the ground beef mixture into the bottom of prepared casserole dish. Next, add a layer of the sliced zucchini, then layer about half of the mozzarella cheese. Layer remaining ground beef mixture and top with remaining zucchini slices. Cover with provolone cheese slices and remaining mozzarella.
• 6. Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for 10 more minutes or until cheese is lightly browned. Remove from oven and sprinkle generously with grated Parmesan cheese. Let stand for about 10 minutes and serve.
• 7. This zucchini lasagna recipe has about 312 calories and 10 net carbs per serving. Enjoy without guilt or affecting blood glucose levels.

ZUCCHINI LASAGNA (LASAGNE) - LOW CARB

Steps:

• Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
• Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
• In small bowl slightly beat egg.
• Add cottage cheese, half of shredded cheese and flour.
• In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
• Bake uncovered at 375 degrees F for 30 minutes.
• Sprinkle with remaining cheese. Bake 10 minutes longer.
• Let stand 10 minutes before serving.

CHEESY ZUCCHINI LASAGNA

Steps:

• Heat oven to 350°.
• Spray rectangular baking dish, 11x7x1-1/2 inches with nonstick cooking spray.
• Reserve 1/2 cup of the mozzarella cheese.
• Mix remaining mozzarella cheese, the zucchini, ricotta cheese and Parmesan cheese.
• Spread 3/4 cup of the spaghetti sauce in prepared baking dish; top with 3 of the noodles.
• Spread half of the cheese mixture over noodles in dish; top with 3/4 cup of the spaghetti sauce.
• Repeat with 3 noodles, remaining cheese mixture and 3/4 cup of the spaghetti sauce.
• Arrange remaining 3 noodles on top.
• Sprinkle boiling water over all.
• Cover with aluminum foil and bake about 1 hour or until noodles are tender and most of the liquid is absorbed.
• Remove from oven; sprinkle with reserved mozzarella.
• Let stand 15 minutes (or longer to get the desired firmness) before cutting.

KETO ZUCCHINI LASAGNA

Steps:

• Slice the zucchini lengthwise into 1/8-inch thick strips. Place in a bowl and salt generously, tossing once or twice to coat well. Lay strips on paper towels on your work surface. Set aside 1 hour.
• Meanwhile, spray a large saucepan with nonstick spray and set over medium heat. Add the onion; cook, stirring often, until softened, about 2 minutes. Add garlic; cook 20 seconds.
• Add the mushrooms; cook, stirring often, until they give off their liquid and it reduces to a glaze, about 7 minutes.
• Stir in the tomatoes, basil, oregano, nutmeg and pepper. Cook, stirring occasionally, until the tomatoes start to break down and the sauce thickens, about 25 minutes.
• Position the rack in the center of the oven and preheat the oven to 350°F.
• Blot any moisture off the zucchini strips with paper towels. Use one third of the zucchini strips to line the bottom of a 9 x 13-inch baking pan, laying them lengthwise like you would lasagna noodles. Top evenly with one third of the sauce, then one third of the shredded cheese. Place half the remaining zucchini strips on top, as before, then top evenly with half the remaining sauce and half the remaining cheese. Repeat this process one more time: using the remaining zucchini, remaining sauce, and remaining cheese.
• Bake, uncovered, until bubbling, about 45 minutes. Let stand at room temperature for 10 minutes before slicing into 6 pieces; serve.