Low Carb Veggie Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Lb ground turkey or chicken10 oz chopped fresh onion10 oz sliced fresh mushrooms8 cloves garlic, grated2 cans tomato paste4 empty tomato paste cans filled with water˝ T ground sage1 T dried basil1 T dried oregano 1 T olive oilSalt and pepper to taste2 Lb fresh, young zucchini or yellow summer squash5 oz cooked spinach (frozen is fine, just be sure to thaw and thoroughly drain it first)8 cloves garlic, grated2 eggs1 Lb ricotta cheese, whole milk˝ T salt˝ T pepper4 oz Pecarino Romano or Parmesan Cheese
Veggie Lasagna
-The Sauce Layer
1 Lb ground turkey or chicken
10 oz chopped fresh onion
10 oz sliced fresh mushrooms
8 cloves garlic, grated
2 cans tomato paste
4 empty tomato paste cans filled with water
˝ T ground sage
1 T dried basil
1 T dried oregano
1 T olive oil
Salt and pepper to taste
Directions: Heat oil in a large pan, add onions and caramelize. Add mushrooms and cook until they reduce in volume. Add ground meat, sage, salt and pepper, and cook until no longer pink. Add the two cans of tomato paste, and fill each can twice with water to total four cans of water. Add to the mixture and stir to combine. Add the basil, oregano and garlic. Allow to simmer for approximately ten minutes to allow the herbs to rehydrate. Taste and add additional salt and pepper if needed. Additional basil, oregano or other Italian seasonings may also be added at this point if it is desired. Remove sauce from heat and set aside.
-The ‘Noodle’ Layer
2 Lb fresh, young zucchini or yellow summer squash
Directions: Wash squash thoroughly and remove the ends. Slice lengthwise on a mandolin to achieve long, narrow slices. Set aside. (If desired, you can briefly blanch or steam the squash for a softer texture in the finished product, but it does make the lasagna more difficult to assemble)
-The Cheese Layer
5 oz cooked spinach (frozen is fine, just be sure to thaw and thoroughly drain it first)
8 cloves garlic, grated
2 eggs
1 Lb ricotta cheese
˝ T salt
˝ T pepper
Directions: In a bowl, combine all of the ingredients and mix thoroughly. Set aside.
-Assembling the Lasagna
In a 9x13 baking pan, spread a couple tablespoons of the sauce on the bottom, just enough to get it wet. Take one third of your squash and lay the slices evenly in the pan to cover the entire bottom. Next, spoon approximately one third of the sauce into the pan and gently spread it over the squash. Take half of your cheese mixture and layer it carefully on top of the sauce. Top with another third of the squash and apply gentle pressure to it to eliminate any air pockets below. Add another third of the sauce and spread it evenly. Top with remaining cheese mixture. Use the remaining third of your squash to cover that, and again use slight pressure to eliminate air pockets. Top with the remaining third of your sauce. Sprinkle the top of your lasagna with 4 oz of grated pecarino romano or parmesan cheese. Cover the pan with aluminum foil and bake for 1 hour at 350 degrees. Remove from oven and discard the aluminum foil. Allow to rest for ten to fifteen minutes before cutting into twelve even squares. Each square is approximately 270 calories.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user PYRRHA13.
-The Sauce Layer
1 Lb ground turkey or chicken
10 oz chopped fresh onion
10 oz sliced fresh mushrooms
8 cloves garlic, grated
2 cans tomato paste
4 empty tomato paste cans filled with water
˝ T ground sage
1 T dried basil
1 T dried oregano
1 T olive oil
Salt and pepper to taste
Directions: Heat oil in a large pan, add onions and caramelize. Add mushrooms and cook until they reduce in volume. Add ground meat, sage, salt and pepper, and cook until no longer pink. Add the two cans of tomato paste, and fill each can twice with water to total four cans of water. Add to the mixture and stir to combine. Add the basil, oregano and garlic. Allow to simmer for approximately ten minutes to allow the herbs to rehydrate. Taste and add additional salt and pepper if needed. Additional basil, oregano or other Italian seasonings may also be added at this point if it is desired. Remove sauce from heat and set aside.
-The ‘Noodle’ Layer
2 Lb fresh, young zucchini or yellow summer squash
Directions: Wash squash thoroughly and remove the ends. Slice lengthwise on a mandolin to achieve long, narrow slices. Set aside. (If desired, you can briefly blanch or steam the squash for a softer texture in the finished product, but it does make the lasagna more difficult to assemble)
-The Cheese Layer
5 oz cooked spinach (frozen is fine, just be sure to thaw and thoroughly drain it first)
8 cloves garlic, grated
2 eggs
1 Lb ricotta cheese
˝ T salt
˝ T pepper
Directions: In a bowl, combine all of the ingredients and mix thoroughly. Set aside.
-Assembling the Lasagna
In a 9x13 baking pan, spread a couple tablespoons of the sauce on the bottom, just enough to get it wet. Take one third of your squash and lay the slices evenly in the pan to cover the entire bottom. Next, spoon approximately one third of the sauce into the pan and gently spread it over the squash. Take half of your cheese mixture and layer it carefully on top of the sauce. Top with another third of the squash and apply gentle pressure to it to eliminate any air pockets below. Add another third of the sauce and spread it evenly. Top with remaining cheese mixture. Use the remaining third of your squash to cover that, and again use slight pressure to eliminate air pockets. Top with the remaining third of your sauce. Sprinkle the top of your lasagna with 4 oz of grated pecarino romano or parmesan cheese. Cover the pan with aluminum foil and bake for 1 hour at 350 degrees. Remove from oven and discard the aluminum foil. Allow to rest for ten to fifteen minutes before cutting into twelve even squares. Each square is approximately 270 calories.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user PYRRHA13.
Nutritional Info Amount Per Serving
- Calories: 269.7
- Total Fat: 14.6 g
- Cholesterol: 97.8 mg
- Sodium: 432.5 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 3.5 g
- Protein: 21.8 g
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