Vegetarian Zucchini Cucumber Low Carbcalorie Lasagna For Recipes

VEGETARIAN ZUCCHINI & CUCUMBER LOW CARB/CALORIE LASAGNA FOR

This isn't exactly like a lasagna since there aren't any pasta noodles. Instead of the pasta, there are layers of zucchini and cucumber. I accidently peeled a cucumber the first time I tried making a zucchini lasagna and ended up with this which tasted pretty good to me. You can make the whole thing out of just zucchini if you want. I use Fat Free Organic Spaghetti Sauce with Mushrooms from Trader Joe's.

Provided by TVan8879

Categories One Dish Meal

Time 45m

Yield 1 lasagna, 1 serving(s)

Number Of Ingredients 6

Vegetarian Zucchini & Cucumber Low Carb/Calorie Lasagna for image

Steps:

Peel zucchini and cucumber with a vegetable peeler to get long wide strips
Layer some of the sauce in a mini loaf pan.
Now alternate layers of zucchini/sauce/cucumber/sauce.
At one point slice the mushrooms and chop the garlic and add it to one layer.
On the second to last layer, add the parmesan cheese
Finish with the last of the sauce.
Bake at 325 degrees for 30 minutes.

Ingredients

1/4 zucchini
1/4 cucumber
3/4 cup spaghetti sauce
3 tablespoons reduced fat parmesan cheese
1 garlic clove
3 white button mushrooms

ULTIMATE LOW-CARB ZUCCHINI LASAGNA

Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!

Provided by Fioa

Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes

Time 1h20m

Yield 6

Number Of Ingredients 13

Ultimate Low-Carb Zucchini Lasagna image

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.

Nutrition Facts : Calories 423.9 calories, Carbohydrate 14.9 g, Cholesterol 117.4 mg, Fat 26.8 g, Fiber 2.7 g, Protein 30.4 g, SaturatedFat 12 g, Sodium 1426.6 mg, Sugar 7.6 g

Ingredients

cooking spray
1 ½ large zucchinis, thinly sliced lengthwise
1 tablespoon olive oil
1 pound ground beef
1 ½ cups low-carb marinara sauce
2 teaspoons salt, divided
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 (8 ounce) container ricotta cheese
1 egg
½ teaspoon ground nutmeg
2 cups shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese

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Mince the garlic. Add the butter to a medium saucepan over medium heat: once melted, add the garlic and saute until fragrant, about 1 minute. Turn down the heat and carefully add the crushed tomatoes, tomato sauce, basil, tarragon, 1/2 teaspoon kosher salt, and several grinds of black pepper. Remove 1/4 cup of the sauce and stir it with the cornstarch, then add it back to the pan (this helps to thicken the sauce). Simmer while making the remainder of the recipe, at least 15 minutes. When ready to use, remove the pan from the heat.
Slice the zucchini into noodles 1/4 inch thick, using a knife or mandoline (if you have a mandoline, it’s the easiest way to get uniform pieces). You can discard the pieces that are just the peel. Place the zucchini strips on two parchment-lined baking sheets and drizzle them with olive oil, then use your hands to rub it so they are lightly coated on both sides. Sprinkle with 1 teaspoon kosher salt, divided across the 2 trays. Roast 10 to 12 minutes, until just tender. Remove the pans from the oven and set aside.
Destem the thyme, then roughly chop the leaves. Add 2 tablespoons thyme to a medium bowl and reserve about 1/2 tablespoon for topping the lasagna. To the bowl, add the lemon zest, ricotta cheese, 1/2 cup Parmesan cheese, 1 cup shredded mozzarella cheese, nutmeg, 1/2 teaspoon kosher salt, and several grinds of black pepper. Stir to combine.

Vegetarian Zucchini Cucumber Low Carbcalorie Lasagna For Recipes

VEGETARIAN ZUCCHINI & CUCUMBER LOW CARB/CALORIE LASAGNA FOR

ULTIMATE LOW-CARB ZUCCHINI LASAGNA

Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!

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