Low-Carb Zucchini Lasagna
- Number of Servings: 8
Ingredients
1˝ pounds of zucchinisalt - enough to lightly salt the zucchini1 lb. ground Bison or turkey1 lb. ricotta cheese - whole milk preferred2 eggs˝ cup chopped fresh basil2 cups Cucina Antica Marinara Sauce8 oz mozzarella cheese, shredded1/3 cup Parmesan cheese, shredded (not dried/powdered)8 ounces cream cheese 1/8 teaspoon pepper 10 ounces fresh chopped spinach, blanched & drained
Preparation:
1. Slice the zucchini into strips, length-wise. The strips should be about 1/8 inch thick. I find the best way to do this is with a mandoline. Discard any pieces that are mostly peel.
2. Put the zucchini strips into a colander and sprinkle the salt on them. Toss to coat. Put the colander over a bowl to catch the juice. After 10-15 minutes, toss the strips again so that the brine will more-or-less evenly coat the strips. Drain for at least an hour.
3. While the zucchini is dripping, cook the meat. Then, combine the ricotta, cream chesse, spinach, eggs, and basil or parsley.
4. Spread the zucchini strips on paper toweling or a cotton tea towel to take away most of the surface liquid.
Assembly
Heat the oven to 350 degrees F.
1. Put ˝ cup of the pasta sauce into the bottom of a 9 X 13 pan, and combine the meat with the rest of the sauce.
2. Begin layering by covering the sauce with a layer of zucchini. Then cover the zucchini with about one third of the ricotta mixture, one third of the sauce, and one third of the mozzarella cheese. Repeat, only arrange the zucchini strips in the other direction, e.g. if in the first layer the strips are lined up along the length of the pan, for the next layer line them up across the width of the pan. Alternate again for the third layer. After the third layer, finish with the Parmesan cheese.
3. Bake until the cheese is golden brown, about 30 minutes. (Note, if you refrigerate the lasagna before baking, cover with foil and bake for 15 minutes covered, then remove the foil and cook an additional 30 minutes, or until cheese is golden brown.)
Serving Size: Makes 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user SMBCANE.
1. Slice the zucchini into strips, length-wise. The strips should be about 1/8 inch thick. I find the best way to do this is with a mandoline. Discard any pieces that are mostly peel.
2. Put the zucchini strips into a colander and sprinkle the salt on them. Toss to coat. Put the colander over a bowl to catch the juice. After 10-15 minutes, toss the strips again so that the brine will more-or-less evenly coat the strips. Drain for at least an hour.
3. While the zucchini is dripping, cook the meat. Then, combine the ricotta, cream chesse, spinach, eggs, and basil or parsley.
4. Spread the zucchini strips on paper toweling or a cotton tea towel to take away most of the surface liquid.
Assembly
Heat the oven to 350 degrees F.
1. Put ˝ cup of the pasta sauce into the bottom of a 9 X 13 pan, and combine the meat with the rest of the sauce.
2. Begin layering by covering the sauce with a layer of zucchini. Then cover the zucchini with about one third of the ricotta mixture, one third of the sauce, and one third of the mozzarella cheese. Repeat, only arrange the zucchini strips in the other direction, e.g. if in the first layer the strips are lined up along the length of the pan, for the next layer line them up across the width of the pan. Alternate again for the third layer. After the third layer, finish with the Parmesan cheese.
3. Bake until the cheese is golden brown, about 30 minutes. (Note, if you refrigerate the lasagna before baking, cover with foil and bake for 15 minutes covered, then remove the foil and cook an additional 30 minutes, or until cheese is golden brown.)
Serving Size: Makes 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user SMBCANE.
Nutritional Info Amount Per Serving
- Calories: 553.0
- Total Fat: 40.2 g
- Cholesterol: 215.4 mg
- Sodium: 624.1 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 2.1 g
- Protein: 40.2 g
Member Reviews