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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 517.7
  • Total Fat: 35.8 g
  • Cholesterol: 61.7 mg
  • Sodium: 493.6 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 1.6 g
  • Protein: 36.7 g

View full nutritional breakdown of Zucchini Lasagna calories by ingredient
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Zucchini Lasagna

Submitted by: ADZY86

Introduction

This is a delicious low carb version of lasagna. Who said you can't enjoy your favourites on a low carb plan?! This is a delicious low carb version of lasagna. Who said you can't enjoy your favourites on a low carb plan?!
Number of Servings: 6

Ingredients

    3 medium zucchini (courgette)
    500g lean been mince
    1 medium onion
    Seasonings
    1tbsp extra virgin olive oil
    570g tomato pasta sauce
    2 eggs
    450g ricotta
    1tsp dried parsley
    250g mozzarella
    100g cheddar cheese

Directions

Slice the courgettes into very thin slices. Cook in microwave for 4 mins to get moisture out. Blot with towel.
Season mince. Fry in olive oil with onion until brown. Add pasta sauce and bring to the boil. Reduce her and simmer for 10 minutes.
In a bowl, beat the egg lightly. Add the ricotta and parsley and mix until well combined.
Cut the mozzarella into tiny pieces.

To assemble lasagna, spray dish with one cal spray, spread half the meat sauce into bottom, then layer half of the courgette slices, then spread half the ricotta mixture, and then half the mozzarella.
Repeat, but this time layer the courgette in the other direction. Repeat same layer sequence.

Put in preheated oven at 350 degrees/Gas Mark 4. Bake for 40 mins.
Take out and sprinkle grated cheddar cheese evenly over top. Put in oven for 10 more minutes or until cheese is brown.

Let stand for 10 minutes before serving.

Serving Size: Makes 6 pieces

Number of Servings: 6

Recipe submitted by SparkPeople user ADOMA86.






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