GlutenFree‬ & ‪‎LowCarb‬ Zucchini Lasagna Recipe


GlutenFree‬ & ‪‎LowCarb‬ Zucchini Lasagna Recipe

GlutenFree‬ & ‪‎LowCarb‬ Zucchini Lasagna Recipe

GlutenFree‬ & ‪‎LowCarb‬ Zucchini Lasagna Recipe
Serves 8
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408 calories
10 g
123 g
26 g
33 g
14 g
304 g
648 g
4 g
0 g
10 g
Nutrition Facts
Serving Size
304g
Servings
8
Amount Per Serving
Calories 408
Calories from Fat 234
% Daily Value *
Total Fat 26g
41%
Saturated Fat 14g
69%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 123mg
41%
Sodium 648mg
27%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
6%
Sugars 4g
Protein 33g
Vitamin A
18%
Vitamin C
33%
Calcium
54%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. 1 lb 93% lean beef
  2. 3 cloves garlic
  3. 1/2 onion
  4. 1 tsp olive oil
  5. salt and pepper
  6. 28 oz can crushed tomatoes
  7. 2 tbsp chopped fresh basil
  8. 3 medium zucchini, sliced 1/8" thick
  9. 15 oz part-skim ricotta
  10. 16 oz part-skin mozzarella cheese, shredded (Sargento)
  11. 1/4 cup Parmigiano Reggiano
  12. 1 large egg

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 350°.
  5. In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
  6. 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.
Notes
  1. Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.

beta
calories
408
fat
26g
protein
33g
carbs
10g
more
Adapted from Fit Cooking Masterchef

Easy Dinner Recipes http://easydinnerrecipes101.com/

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