Zucchini Lasagna
by jacquiflindt
Servings: 8 • Serving Size: 1/8 • Old Points: 8 pts • Points+: 9 pts Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g Sodium: 801 (without salt)
By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that's loaded with vegetables, and you won't miss the pasta!
The first time I made this, I didn't grill the zucchini first, but there was a lot of liquid so I found grilling it first greatly improved it. I soaked up as much of the liquid as I could with paper towels before layering the ingredients. I think the next time I make this, I'll try it with turkey sausage in place of the ground beef, I bet it will be spectacular!
Tip: Using a mandoline is a must to slice the zucchini thin, and it's quick and easy. You can also make the sauce ahead of time if you want to speed this up for a weeknight.
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INGREDIENTS
INSTRUCTIONS
In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.
Preheat oven to 180(C) or 350 (F)
In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.
Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.
NOTES
jacquiflindt
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (92g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 38 | ||
| Calories from Fat: 15 (39%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.6g | 2 % | |
| Saturated Fat 0.7g | 3 % | |
| Monounsaturated Fat 0.6g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 28.6mg | 9 % | |
| Sodium 54.9mg | 2 % | |
| Potassium 223.6mg | 6 % | |
| Total Carbohydrate 3.9g | 1 % | |
| Dietary Fiber 1g | 4 % | |
| Sugars, other 2.9g | ||
| Protein 2.9g | 4 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 38
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