Lasagna - No-Noodle
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 342.7
- Total Fat: 19.6 g
- Cholesterol: 103.8 mg
- Sodium: 673.0 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 3.2 g
- Protein: 27.3 g
View full nutritional breakdown of Lasagna - No-Noodle calories by ingredient
Introduction
Altered slightly from the No-Noodle Zucchini Lasagna recipe on Allrecipes.com website. Relatively low carb - about 11 gm for a large serving. Altered slightly from the No-Noodle Zucchini Lasagna recipe on Allrecipes.com website. Relatively low carb - about 11 gm for a large serving.Number of Servings: 8
Ingredients
-
1 lb extra lean ground beef or turkey
1 can petite diced tomatoes
1 small can tomato paste
salt, garlic powder, oregano and basil to taste
1 large egg
16 oz ricotta cheese (I used full fat)
2 medium summer squash or zucchini
4 oz shredded carrot
8 oz frozen spinach
2 cups shredded mozzarella cheese
1/2 cup shredded parmesan cheese or italian cheese blend (I used parmesan, asiago and romano)
Tips
You can raise the temperature to 400 degrees F to brown the top during the last 5 minutes of cooking if needed.
Directions
Preheat oven to 325 degrees F. Spray a deep 9x13 inch baking pan with Pam or other non stick spray. The pan I use also has a non stick coating.
Slice zucchini lengthwise into very thin slices. I used a mandolin. Sprinkle slices lightly with salt; set aside to drain in a colander. Par cook carrots and defrosted spinach together in microwave oven for 3 minutes on 80% power then drain well, squeezing out excess water. Par cook salted zucchini slices the same way.
To prepare the meat sauce, cook and stir ground beef and spices in a large skillet over medium high heat for 5 minutes. Stir in canned tomatoes and tomato paste, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring occasionally.
Meanwhile, stir well beaten egg and ricotta together in a bowl until well combined.
To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach and carrots, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F , and bake an additional 15 minutes. Let stand for 5 minutes before serving.
Serving Size: makes 8 large servings
Slice zucchini lengthwise into very thin slices. I used a mandolin. Sprinkle slices lightly with salt; set aside to drain in a colander. Par cook carrots and defrosted spinach together in microwave oven for 3 minutes on 80% power then drain well, squeezing out excess water. Par cook salted zucchini slices the same way.
To prepare the meat sauce, cook and stir ground beef and spices in a large skillet over medium high heat for 5 minutes. Stir in canned tomatoes and tomato paste, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring occasionally.
Meanwhile, stir well beaten egg and ricotta together in a bowl until well combined.
To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach and carrots, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F , and bake an additional 15 minutes. Let stand for 5 minutes before serving.
Serving Size: makes 8 large servings