Low Carb Zuccinni LasagnaSubmitted by: RAYLYONADIET
Zucchini, 4 large
Ground beef, lean, 16 oz
Onions, raw, .5 medium chopped(2-1/2" dia)
Mushrooms, chopped, 5 large
Ricotta Cheese, part skim milk, 2 cup
Spinach, frozen, 1 package (10 oz) yields
Egg substitute, liquid (Egg Beaters), .25 cup
Parmesan Cheese, grated, .25 cup
Mozzarella Cheese, whole milk, 2 cup, shredded
Tomato Paste, 2 can (6 oz)
1 tsp each Onion powder, garlic Powder, oregano, basel, italian seasoning,
1/2 tsp salt
In dutch oven brown ground beef, onion, and mushrooms
drain and rinse.
In another pan add tomato paste plus 1 can of water and spices. Simmer.
In large bowl add Spinach (all liquid squesed out), Parmesan cheese, riccotta cheese, egg substitute. Mix well.
Peel zuccinni and cut off ends. Slice length wise as then as noodles.
Spray a 9 x 13 inch dish. Line bottom with sliced zuccinni,
Top with meet and mushroom mix, then Mozzarells cheese, then tomato paste mix, then spinach cheese mix.
Repeat till all ingredients are used up.
Bake in pre heated oven for 30 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user RAYLYONADIET.