Vegetarian Zucchini Cucumber Low Carbcalorie Lasagna For Food

VEGETARIAN ZUCCHINI & CUCUMBER LOW CARB/CALORIE LASAGNA FOR

Steps:

• Peel zucchini and cucumber with a vegetable peeler to get long wide strips
• Layer some of the sauce in a mini loaf pan.
• Now alternate layers of zucchini/sauce/cucumber/sauce.
• At one point slice the mushrooms and chop the garlic and add it to one layer.
• On the second to last layer, add the parmesan cheese
• Finish with the last of the sauce.
• Bake at 325 degrees for 30 minutes.

AMY TRUONG ZUCCHINI LOW-CARB LASAGNA

Steps:

• Pre-heat oven to 375 degrees.
• Oil pan with garlic infused olive oil. Fry meat and onions until meat is brown and onions are tender. Drain fat.
• Return meat and onions to pan and add next eight ingredients (through black pepper). Bring to a boil.
• Reduce heat. Occasionally stirring.
• Beat egg in a small bowl.
• Add cottage cheese, red pepper flakes, sriracha sauce, 1 cup of mozzarella and flour. stir unitl mixed.
• Oil bottom of large lasagna dish with garlic infused olive oil.
• Add 1/2 of meat mixture. Top with half of sliced zucchinis. Add all of cottage cheese mixture. Top with remaining meat mixture, followed with layer of remaining zucchini slices.
• Top with remaining half of shredded mozzerella cheese.
• Top with parmesean cheese.
• Sprinkle with additional black pepper and red pepper flakes (optional).
• Bake uncovered for 40 minutes.
• Let cool for 30 minutes (to prevent watery run between servings).