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Low carb lasagna to replace the traditional lasagna, as I love the taste of lasagna, but the heavy amount of “starchy carbs” and fatty cheese often leaves me feeling heavy in the stomach. This low carb version has all the wonderful textures and flavors of the traditional lasagna, without the heavy effects of the traditional one! My favorite part about this dish is the layers of zucchini instead of noodles!
See also:
Low Carb Mayonnaise Salad with Shredded Chicken
Low carb lasagna | Ingredients
- For the noodles:
- 6 zucchini big, cut lengthwise into 1/8 inch strips [1]
- For the Meat Sauce:
- 600 of minced meat
- 1onion big, cut into cubes
- 2 cups fresh or frozen broccoli
- 2 cups of cauliflower fresh or frozen
- 2 cups of fresh or frozen chopped spinach
- 1 700 ml jar of spaghetti sauce
- 1spoon of soup of garlic powder or 1 clove garlic, minced
- Pinch Salt and pepper, or to taste
- Optional Seasoning: 2 tablespoons Italian seasoning
- For the cheese layer:
- 450 grams of cheese cottage or ricotta cheese
- 1/2 cup of grated parmesan cheese
- 3/4 cupshredded mozzarella cheese
- Notice:If you don't want to use zucchini for the 'noodles' low carb lasagna, you can also use a large eggplant, cut lengthwise into 1/8-inch strips.
Low carb lasagna | How to prepare
1
For the pasta layer: Preheat the oven to 425 degrees. Grease a baking sheet and arrange the zucchini slices on it, seasoning with salt and pepper. Bake the zucchini slices for 5 minutes on each side, then remove from the oven.
2
For the meat sauce layer: In a large nonstick skillet, cook the meat until browned. To the skillet, add the vegetables, seasonings, and the entire jar of spaghetti sauce. Cook for about 10 minutes, (or until the vegetables are thawed/begin to soften), stirring occasionally.
3
For the cheese layer: Mix the cottage cheese and parmesan cheese together.
4
Put it all together: Spray a 9×13 baking dish with nonstick spray. Start by spreading 1/3 of the meat sauce in the bottom of the pan.
5
Follow the meat sauce with a layer of zucchini slices, followed by a layer of cottage cheese. Repeat layers until the casserole dish is full.
6
Finishing: Spread the mozzarella evenly over the top. Cover with foil and bake at 190 degrees for 1 hour.
7
Remove the foil and bake or grill for another 5-10 minutes until the cheese is browned. Remove from the oven and let rest for about 10 minutes before slicing, and serve hot!
Discover the book 101 low carb recipes to help you lose weight
