Most of us LOVE the traditional home cooked Mama’s lasagna. I know that I have always been a HUGE fan of Italian food, so the goal in my house is to still make some of those favorite dishes just with some tweaks.
Enter in a LOWER carb option of one awesome Italian dish ———> Lasagna!!
** Warning…this is not one of my go-to quick recipes. It takes sometime, but it so worth it. Great option for having leftovers depending on how many you are feeding. :) **
(Recipe inspired by Gina at Skinnytaste – most of mine come from there: http://www.skinnytaste.com/2009/02/zucchini-lasagna.html)
Servings: 8 • Serving Size: 1/8 • Old Points: 8 pts • Points+: 9 pts
Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g
Sodium: 801 (without salt)
- 1 lb 93% lean beef (I use organic)
- 3 cloves garlic (I use garlic powder)
- 1/2 onion (I use onion powder)
- 1 tsp olive oil
- salt and pepper
- 28 oz can crushed tomatoes (I use chunky marinara sauce instead)
- 2 tbsp chopped fresh basil
- 3 medium zucchini, sliced 1/8″ thick
- 15 oz part-skim ricotta
- 16 oz part-skin mozzarella cheese, shredded (Sargento)
- 1/4 cup Parmigiano Reggiano
- 1 large egg
Preheat oven to 375°
In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmeron low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick. Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel. On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture. (I sometimes omit the grilling part if I am short on time) In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
In a 9×12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.
Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 – 10 minutes before serving.
Let me know what you think of this! The 1st time we tried this I will admit I was nervous. Now I actually prefer this way with the zucchini, instead of the noodles. I think my husband does as well.