No Noodle Zucchini Lasagne |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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A delicious low-carb lasagne. Next time I'll use one layer of whole wheat lasagne noodles for the middle layer, but it's wonderful as it is. The pasta layer just might make it a little more like traditional lasagne. Ingredients:
5 cups sliced zucchini |
1 lb lean ground beef (i used bison) |
3 garlic cloves, minced |
2 1/2 cups tomato sauce (muir glen organic spicy tomato) |
1/2 tsp dried italian seasoning |
1/2 tsp dried oregano |
1/2 cup fresh basil leaves |
1 cup 1% cottage cheese |
1 1/8 cup nonfat cottage cheese |
1 large egg |
1/4 cup egg beaters |
3 cups fresh spinach, blanched & chopped |
3/8 cup bread crumbs (whole wheat) |
1 7/8 cup shredded mozzarella |
Directions:
1. Preheat oven to 350.
2. Boila large pot of water. Blanch spinach in a colander until just wilted. Then add sliced zucchini and boil 3 minutes until crisp-tender. Drain and rinse to cool.
3. Brown ground beef or bison. Add garlic and saute two minutes more. Add spaghetti sauce, basil, italian seasoning, and oregano. Remove from stove.
4. Combine cottage cheeses, egg, Egg Beaters, and chopped blanched spinach in a medium bowl.
5. In a 9 X 13 pan coated with cooking spray, arrange one layer of zuke slices. Sprinkle w/ 1/8 cup bread crumbs. Spread 1/3 of cottage cheese mixture over, then 1/3 meat and sauce mixture, then 1/3 of mozzarella. Make two more layers, reserving the last 1/3 of the mozzarella until last 5 minutes of cook time.
6. Bake at 350 for 40 minutes, sprinkle w/ remaining mozzarella and bake additional 5 minutes or until cheese melts.
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