Zucchini Lasagna Low Carbs And Low Calories |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a low-carb and low calorie version of the triditional recipe. This goes well with a salad, italian bread, and a wine cooler. Ingredients:
ingredients |
1 1/2 medium zucchini, trimmed and thinly sliced length wise 1/4 -inch thick |
1/2 tsp. salt |
2 cups tomato sauce ( no salt added ) |
2 tablespoons finely chopped onion |
1 garlic clove, minced |
1/4 tsp. black pepper freshly ground |
pinch dried oregano |
4 1/2 -oz part-skim mozzarella cheese, shredded |
1 1/2 -oz parmesan cheese freshly grated |
1 tablespoon fresh parsley minced |
6 lasagna noodles |
Directions:
1. 1)Arrange Zucchini slices in colander, sprinkle with salt and leg drain 20-30 minutes. Rinse to remove salt; pat dry with a paper towels.
2. 2)In a medium saucepan over medium heat, combine tomato sauce, onion, garlic, pepper and oregano. Bring to a boil, reduce heat to low and simmer, stirring occasionally, 15 minutes.
3. 3)Preheat oven to 425
4. 4)In a large pot of boiling water, cook lasagna noodles for 12-15 minutes, until tender. Drain and arrange on clean kitchen towel to dry.
5. 5)In a large bowl, combine mozzarella, Parmesan and parsley.
6. 6)Spray an 8” square baking dish or pan with non-stick cooking spray and spread a few tablespoons of sauce over the bottom. Cutting lasagna noodles to fit the bottom of the pan, begin layering, start the first layer with lasagna noodles, then cheese mixture, sauce and grated cheese; then the next layer zucchini cutting to fit, cheese mixture, sauce and grated cheese. Last layer lasagna noodles with any cheese mixture, cover with sauce and grated cheese.
7. 7)Cover the baking dish with foil and bake for 15 minutes. Remove foil and continue to bake for 5 minutes more, until top is lightly browned. Let stand for 5 minutes. Cut into 4 equal pieces.
8. Calories per serving: 295, Fat: 9g, Carbohydrate: 36g, Cholesterol: 26mg, Sodium: 624mg
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