Zucchini Lasagna (no pasta)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 249.2
- Total Fat: 16.7 g
- Cholesterol: 83.9 mg
- Sodium: 795.7 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 1.3 g
- Protein: 16.7 g
View full nutritional breakdown of Zucchini Lasagna (no pasta) calories by ingredient
Introduction
Great low carb dish. Flavorful and satisfying. Great low carb dish. Flavorful and satisfying.Number of Servings: 12
Ingredients
-
Ground Beef
Zucchini Squash, fresh, 6-8 small
Onions, chopped
Canned Tomatoes, diced
Tomato Sauce
Olive Oil
Garlic, minced
Parsley
Oregano
Ricotta Cheese
Eggs
Mozzarella Cheese
Parmesan Cheese
Splenda
Directions
Wash & slice zucchini in 1/4" thick slices. Lightly salt and set aside. Heat grill and cook approximately 1-2 minutes each side to partially cook squash and create nice grill marks. Set aside when done.
Separately, empty the container of Ricotta cheese in a bowl and add the dry seasonings and 2 beaten eggs. Mix together and refrigerate until ready to use.
In skillet, heat olive oil and sweat onions until clear. Add ground beef and cook until meat is no longer pink. Add canned diced tomatoes, tomato sauce and one packet or 1 tsp. Splenda sweetener. Heat mixture through.
In 13x9x2 pan ladle meat sauce to cover bottom of dish. Add a layer of the sliced zucchini and spread the Ricotta cheese mixture. Add the remaining meat mixture and top with the parmesan and mozzarella cheeses. Cover lightly with foil. Bake at 350 degrees for 55 minutes; uncover dish for the last 10 minutes to lightly brown the cheese.
Number of Servings: 12
Recipe submitted by SparkPeople user KPTHOMPSON.
Separately, empty the container of Ricotta cheese in a bowl and add the dry seasonings and 2 beaten eggs. Mix together and refrigerate until ready to use.
In skillet, heat olive oil and sweat onions until clear. Add ground beef and cook until meat is no longer pink. Add canned diced tomatoes, tomato sauce and one packet or 1 tsp. Splenda sweetener. Heat mixture through.
In 13x9x2 pan ladle meat sauce to cover bottom of dish. Add a layer of the sliced zucchini and spread the Ricotta cheese mixture. Add the remaining meat mixture and top with the parmesan and mozzarella cheeses. Cover lightly with foil. Bake at 350 degrees for 55 minutes; uncover dish for the last 10 minutes to lightly brown the cheese.
Number of Servings: 12
Recipe submitted by SparkPeople user KPTHOMPSON.