Thought I would share...it was awesome!!!


ZUCCHINI LASAGNA

Sauce:

3/4 lb. lean ground beef
1/4 c. minced onion
1/4 c. minced green pepper
1 tbsp. minced garlic
I sm. tin of tomato paste
1 tsp. oregano
black pepper

Brown ground beef, onion and green pepper in a little olive oil, add garlic, oregano and tomato paste, and thin with a little water. Simmer for about 15 minutes.

Meanwhile, slice two med. zucchini lengthwise in approx. 1/4" slices. Brown in olive oil.

Layer zucchini, sauce and 2 c. of grated mozzarella cheese.

Bake uncovered in a 350 degree oven for about 30 minutes.




Numbers for the whole recipe.....net carbs 49


source grams cals %total
Total: 1940
Fat: 123 1106 59%
Sat: 55 495 26%
Poly: 6 51 3%
Mono: 51 459 24%
Carbs: 65 197 10%
Fiber: 16 0 0%
Protein: 147 587 31%

Hi Sam ,

This looks so good

I will be making it this weekend

Thanks


Pene

I think I'll give it a try...

...I never would have thought to brown the zucchini first.

Thanks!

P.S. No ricotta or egg?

Donald

Hi Donald,

To tell the truth my "previous life" recipe calls for both, as well as parmesan on top.....so go ahead and go for it. I was going for quick and easy as well as I was watching my fat that day....was high due to other intake.

I think next time I will add the ricotta, as well as maybe some mushrooms and black olives.

I browned the zucchini first because it tends to be watery when baked, I think it helped!

Sam

Cabbage also works as a pasta replacement - just make sure to cut off the tough parts and steam it first.

Hadn't thought of zuccini - thanks.

I use shredded sauteed zucchini as a spaghetti replacement when I make spaghetti for the kids.

Use Yellow crooked neck squash too.

This squash takes on the taste of whatever you are cooking and is firmer than zucchini with more of a "noodle-like" texture.

Hard to find this in winter but if one has a warm sunny place this squash will grow inside fairly easy too.

Tastes really good!

Birdy...

BTW, slice this squash about 1 inch thick and marinate in favorite oil-based fajita mix and grill with rosemary. It "Will" knock you socks off!!! Great flavor.

Hi Sam,

I love the zucchini lasagne........can't remember where I got the recipe, but it had mozzarela and ricotta. I like the idea of browning the zucchini first (the recipe I had called for microwaving it first)

Not only did this cure MY craving for lasagne, I actually like it better than with the pasta. My wife even loved it and she's a pastaholic!!!

Sam,

Just wanted to say that we LOVED this recipe. Thanks for sharing it.

Jill in Phoenix

I made this but added a layer of ricotta and egg mixed with spinach. I served it to my guests with regular lasagna and they preferred this one. It is amazing.

I completely agree! I actually like lasagna better now that I've made it this way. Plus, I use italian sausage instead of beef. Here's what I do - I think I actually found this on allrecipes.com or something similar...

Ingredients:
2 large zucchini, peeled and sliced lengthwise
1 small can tomato sauce
8 oz ricotta cheese
6 oz shredded mozzarella
1 lb italian sausage or hamburger, cooked and drained
garlic salt

Cover bottom of small glass pan or 1½ qt casserole dish with 1/3 tomato sauce. Place several slices of zucchini on top. Layer meat, cheeses, seasoning, more sauce. Put more zucchini on top and layer again. Top with last bit of mozzarella. Bake at 350 for about 45 min.

i peel and boil my zuchinni then i layer the sauce zuc, then cheese till finished bake 350