Low Carb Zucchini Lasagna Food
ZUCCHINI LASAGNA (LASAGNE) - LOW CARB
Great for anyone going low carb OR who has so many zucchini, they don't know what to do!! :) We found the sauce to be very mild. I think it would be better with twice as much garlic. I boiled my zucchini slices for about 3 minutes so they were partially cooked. I wanted to make sure they were soft in the finished dish or I knew the kids wouldn't eat them. ;) The cottage cheese provides a slightly tangy note. I think we would have preferred ricotta, but that is personal taste. I use my 11x7 baking dish and got 6 pieces the size of what you see in my photos. Both of the guys ate two so it fed 4 of us, and I double the meat. Adjust the recipe accordingly for your family.
Provided by Marg CaymanDesigns
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 261.1, Fat 11.6, SaturatedFat 5.1, Cholesterol 98.7, Sodium 631, Carbohydrate 16.1, Fiber 3.4, Sugar 10.5, Protein 24.5
ZUCCHINI EGGPLANT (AUBERGINE) LOW-CARB LASAGNA
A friend brought this to a pot-luck. No noodles, so lower carb. All the veggies make this recipe pretty healthy, and you can use whatever types of dairy you prefer--whole fat, low fat, it always seems to come out great. I'm going to try a version with soft tofu instead of ricotta.
Provided by MsMcGivee
Categories One Dish Meal
Time 1h45m
Yield 1 9X13 pan, 8 serving(s)
Number Of Ingredients 20
Steps:
- Peel eggplant. Slice eggplant and zucchini lengthwise into thin strips (about 1/4 inch). Place on baking sheet, spray with olive oil, sprinkle with salt and pepper. Broil these, turning and re-spraying with oil once, until lightly browned on both sides. These are your "noodles". It's time-consuming, but it's SO worth it!
- In a large heavy-bottomed pot, heat olive oil. Saute onion and garlic until just beginning to brown. Add chopped turkey sausage, if using. Cook about 10 minutes. Add red pepper and mushrooms, stirring gently. Cook 5 minutes. Add jarred pasta sauce and thawed spinach (squeeze out most of the liquid). Simmer about 10 more minutes.
- Combine ricotta, cottage cheese, eggs, scallions and nutmeg. Set aside.
- Preheat oven to 375°F.
- Layer 1/3 of sauce in 9x13 baking dish. Layer 1/2 eggplant and zucchini slices. Top with 1/2 ricotta mixture, 1/3 mozzarella, and 1/3 parmesan.
- Repeat.
- Top with final 1/3 sauce, then mozzarella and parmesan. Cover with foil and bake one hour. Remove foil for last 5-10 minutes.
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