Low carb lasagna

Low carb lasagna
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 322.6
  • Total Fat: 21.4 g
  • Cholesterol: 91.6 mg
  • Sodium: 543.7 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 2.4 g
  • Protein: 22.1 g

View full nutritional breakdown of Low carb lasagna calories by ingredient
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Introduction

Low carb lasagna made with zucchini. This recipe can be modified if the high fat freaks you out. Use low fat or fat free cheese instead and extra lean ground beef. Just as good. Also, instead of pancetta you can try Lou's double smoked back bacon, or turkey bacon. Low carb lasagna made with zucchini. This recipe can be modified if the high fat freaks you out. Use low fat or fat free cheese instead and extra lean ground beef. Just as good. Also, instead of pancetta you can try Lou's double smoked back bacon, or turkey bacon.
Number of Servings: 10

Ingredients

    6 oz Ground Pork
    6 oz Ground beef, lean
    3 cup, sliced Zucchini
    3 oz Pancetta, Italian Bacon (by HSW1974)
    1 cup, chopped Onions, raw
    .5 cup, chopped Peppers, sweet, red, fresh
    .5 glass (3.5 fl oz) Red Wine
    1 can Canned Tomatoes
    1 serving TOMATOE PASTE, 6 OZ CAN NO SALT (by JUDITHNOTJUDY)
    1 cup Spinach, fresh
    1 cup Ricotta Cheese, whole milk
    16 tbsp Parmessan Cheese (by FREDSPOUNDS)
    2 cup, shredded Mozzarella Cheese, whole milk
    1 large Egg, fresh, whole, raw

Tips

For lower fat use low fat or fat free cheeses and extra lean ground beef. Prep time depends on how much wine you have..I mean..how much time you have!!


Directions

Please note: The zucchini is sliced thin and long to look like lasagna noodles. I used 2 very large zucchini in this recipe. I also used fresh parmessan and mozzarella because they contain less fillers than pre-grated bagged cheese.
Prepare all ingredients:
Finely chop onion and sweet peppers and set aside.
Mix ricotta and egg together with a pinch of salt and set aside. You can add parsley if you like.
Grate parmessan and set aside.
Grate mozzarella and set aside.
Have the cup of fresh spinach set aside.
Brown ground beef and pork. Drain excess fat. Set aside. Chop pancetta finely and cook until almost crispy. Place on a paper towel to drain.
In a Dutch oven or deep pan sautee onions and peppers in about 2 top. of grease from pancetta until tender. Add pancetta and cook over med-low heat for about 10 min. Add beef/pork mixture and continue cooking over med- low heat for 10 min. Using a lid that allows a bit of steam to escape seals in flavours. Stir often though. Add spices to taste. Salt, pepper, Italian spices. If you like fresh garlic now is the time to add it as well. Add wine and let it cook off, about 5 minutes. Drain excess water from canned tomatoes and add to the pot. Stir well and continue cooking. Sip wine. Add tomatoe paste. Stir well. Turn the heat down and continue cooking. Sip wine. Preheat the oven to 375°F. In a 9x11 baking dish layer as follows ( or as your heart desires really): thin layer of meat sauce, zucchini "noodles", meat sauce, ricotta mix, mozzarella, parmessan, spinach, zucchini "noodles ", meat sauce, ricotta mix, mozzarella, parmessan. Continue until you run out of ingredients ending with cheese on top. Cover with foil but make sure foil doesn't touch the cheese so "tent" the foil. Bake for 25 minutes. Remove from oven, remove foil, return lasagna to oven and bake another 25 minutes. Sip more wine. Remove from oven and let stand for 15 minutes before serving. Enjoy!

Serving Size: Makes about 10-1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user JOANNEELIDRISSI.

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