Noodle-less Zucchini Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 393.6
- Total Fat: 24.1 g
- Cholesterol: 117.9 mg
- Sodium: 628.4 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 4.7 g
- Protein: 25.7 g
View full nutritional breakdown of Noodle-less Zucchini Lasagna calories by ingredient
Introduction
Low cal/low carb very veggie and meatie lasagna! Low cal/low carb very veggie and meatie lasagna!Number of Servings: 8
Ingredients
-
Zucchini - 4 medium - raw, sliced lenghtwise
Grandma's Spaghetti Sauce with Meat (could use store bought sauce with meat but it is definitely not the same):
- Onion - 1 medium
- Red Peppers - 1 medium
- Ground meat - I used 96/4 but could be 93/7 - 1/2 lb
- Diced tomatoes - about 1 1/2 can
- Dry cooking wine (could use regular wine) - about 1 cup
- Chicken bouillon cubes - 2 (individual servings)
- Tomato paste - about half a cup
- Herbs: any combination of basil, thyme, oregano, etc.
- Garlic - 1 clove
- Salt and pepper (taste first because it could be salty with the wine and bouillon)
Lasagna filling:
- Ricotta cheese, part skim - 15 oz (small container)
- Parmesan cheese - 3/4 cup
- 2 eggs, extra large
- Evaporated milk, fat free - 1/2 cup (could use regular skim milk 3/4 cup)
- White mushrooms, sliced
Topping:
- Mozzarella cheese, part skim - 1 cup
Directions
I know it takes time to make, especially because of the sauce but I think everybody should try a well cooked tomato sauce old fashioned style even if only once in your lifetime!
To make the sauce:
I used 96/4 meat so I added 1 Tbsp of canola oil to the pot and then I added the meat to brown it (if you use meat with more fat no need to add oil). Once the meat is brown remove from the pot and add 2 Tbsp of canola oil (could use olive oil if you prefer). When the oil is hot add the onions and red peppers (could use other colors too) and cook in very low heat until the onions are transparent and the peppers are tender (it takes a few minutes, the heat has to be very low so it doesnt fry). Add the tomatoes, wine, chicken bouillon, herbs, salt and pepper (season to taste) and the meat and let it cook very slowly for at least 1 hour stirring once in a while. You will know it is done when the oil "separates" and it takes a "brownish" color (also, the smell mmmm). The sauce wont be very "liquid", the zucchini will release water upon cooking so it is best for the sauce to be "chunky".
In the meantime cut the zucchini lenghwise very thin (about 1/4 of an inch). Slice the mushrooms and cook slowly in a pan with 1 Tbsp of Canola oil (could use cooking spray if you prefer) until they are tender.
Mix the ricotta with the eggs, parmesan, milk and the mushrooms. Add salt and pepper to taste.
Using a 9x13 pan, add a thin layer of sauce to the bottom, add a layer of zucchini, then a layer of the filling and then a layer of sauce. Repeat. Put a 3rd layer of Zucchini and cover with the sauce.
Bake for about 1 hr (until the zucchini is tender). Top with the mozzarella cheese and bake for another 10 minutes until the cheese is melted.
It yields about 8 generous servings. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user CECIDITULLIO.
To make the sauce:
I used 96/4 meat so I added 1 Tbsp of canola oil to the pot and then I added the meat to brown it (if you use meat with more fat no need to add oil). Once the meat is brown remove from the pot and add 2 Tbsp of canola oil (could use olive oil if you prefer). When the oil is hot add the onions and red peppers (could use other colors too) and cook in very low heat until the onions are transparent and the peppers are tender (it takes a few minutes, the heat has to be very low so it doesnt fry). Add the tomatoes, wine, chicken bouillon, herbs, salt and pepper (season to taste) and the meat and let it cook very slowly for at least 1 hour stirring once in a while. You will know it is done when the oil "separates" and it takes a "brownish" color (also, the smell mmmm). The sauce wont be very "liquid", the zucchini will release water upon cooking so it is best for the sauce to be "chunky".
In the meantime cut the zucchini lenghwise very thin (about 1/4 of an inch). Slice the mushrooms and cook slowly in a pan with 1 Tbsp of Canola oil (could use cooking spray if you prefer) until they are tender.
Mix the ricotta with the eggs, parmesan, milk and the mushrooms. Add salt and pepper to taste.
Using a 9x13 pan, add a thin layer of sauce to the bottom, add a layer of zucchini, then a layer of the filling and then a layer of sauce. Repeat. Put a 3rd layer of Zucchini and cover with the sauce.
Bake for about 1 hr (until the zucchini is tender). Top with the mozzarella cheese and bake for another 10 minutes until the cheese is melted.
It yields about 8 generous servings. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user CECIDITULLIO.
Member Ratings For This Recipe
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