Elaines Low Carb Zucchini Three Cheese Lasagna Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
• Pat dry zucchini slices with a paper towel to get rid of excess moisture.
• Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.
• Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
• Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.

Steps:

• 1. Preheat oven to 350 degrees. Coat a 9 x 13 casserole dish with cooking spray and set aside.
• 2. Place ground beef, onions and garlic in a skillet coated with cooking spray. Sprinkle with salt. Brown ground beef until done and onions are tender. Drain well, pressing with paper towels to remove as much excess grease as possible. Return to pan and set aside.
• 3. In another skillet, add olive oil and heat. Add zucchini slices and brown lightly. Remove to plate when done and set aside. NOTE: You can do this while ground beef is browning.
• 4. In a medium saucepan, add tomatoes, paste, Splenda and spices and bring to a boil. Reduce heat and simmer for about 15 minutes. NOTE: I do this while I'm browning my ground beef and zucchini.
• 5. Mix the tomato sauce, canned mushrooms, and ground beef together. Layer about half of the ground beef mixture into the bottom of prepared casserole dish. Next, add a layer of the sliced zucchini, then layer about half of the mozzarella cheese. Layer remaining ground beef mixture and top with remaining zucchini slices. Cover with provolone cheese slices and remaining mozzarella.
• 6. Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for 10 more minutes or until cheese is lightly browned. Remove from oven and sprinkle generously with grated Parmesan cheese. Let stand for about 10 minutes and serve.
• 7. This zucchini lasagna recipe has about 312 calories and 10 net carbs per serving. Enjoy without guilt or affecting blood glucose levels.

Steps:

• 1. Cook hamburger in a skillet, breaking it up nice and fine. Hint: I buy in bulk when I can. Cook and freeze 1 pound packages of hamburger for speedy cooking after work.
• 2. Cook the sliced mushrooms in the hamburger pan until they are starting to brown. Reserve. Hint: I also cook mushrooms in advance and freeze them for quick meals.
• 3. Slice zucchini lengthwise in long strips about 1/4" thick. Use a slicer but watch your fingers!
• 4. Place zucchini on a preheated pizza stone or baking sheet in a 375-degree oven. Bake until the surface is dry. About 15 minutes.
• 5. Transfer zucchini to clean kitchen towel to soak up additional moisture.
• 6. In an 11x7 glass baking dish pour a bit of spaghetti sauce on the bottom. Add the rest of the sauce to the cooked hamburger.
• 7. Drain the stewed tomatoes. Then add to the hamburger mixture. Save the juice for another use or give it to the chickens... they love it!
• 8. Drain the cottage cheese in a fine mesh strainer. You might have to press it a bit.
• 9. Transfer to a bowl and add the two egg yolks.
• 10. Mix this up and add the cooked mushrooms and the red pepper flakes. You can use a little or a lot. I chose not to add salt but did pepper the mixture well. We like pepper!
• 11. On top of the sauce in the dish lay a layer of baked zucchini.
• 12. Then layer with meat mixture.
• 13. Then add a layer of cottage cheese mixture and then a layer of shredded Mozzarella.
• 14. Repeat the layers until you run out of ingredients. End with the mozzarella. (It doesn't really matter how many layers you make.)
• 15. Bake the lasagna at 350 until it is bubbly and the kitchen smells divine; about 40 minutes.
• 16. Remove from the oven and let sit for 15 minutes or so to reabsorb the moisture.
• 17. Cut in wedges and serve with fresh Parmesan on top.