Low Carb Zucchini Lasagna Recipe

What’s everyone’s favorite Italian dish? Lasagna! However, as delicious as lasagna is, it’s also packed with carbs. If you’re okay with that, that’s fine, but if you’re on a low carb diet like me, the massive amount of carbs will ruin you. Thankfully, you can replace the lasagna noodles with thin strips of sliced zucchini to achieve a similar texture. It won’t be the same, but it’s a great health low carb alternative to the popular dish. Check out the zucchini lasagna recipe below and let me know what you think!

Ingredients:
1 cup – Friendship Cottage Cheese (1% Milkfat)
3 cups – Rao’s Homemade Roasted Garlic Sauce
1 cup – Cabot Mozzarella Cheese (Whole Milk)
1 lb – Harvestland Fresh Ground Turkey (97% Lean)
1 – Large Egg
3 – Zucchini

Directions:
1. Preheat oven to 375 ° F.
2. Wash and peel the zucchini (optional). Cut each zucchini lengthwise into thin strips.
3. Place the zucchini in a glass cooking pan and let them sit in the oven for approximately 10 minutes, or until they begin to brown. Remove them when they’re ready.
4. Place the meat in a stir fry pan and start to split it up into tiny chunks. Cook it on high heat until it browns, then reduce the heat setting to low.
5. Pour the sauce into the pan with the meat and mix until the meat is covered in sauce. Let it simmer on low heat for about 5 minutes.
6. Add the egg, cottage cheese, and half of the shredded cheese in a bowl and mix them together until they’re evenly blended.
7. Remove half of the baked zucchini strips from the cooking pan and arrange the remaining half to cover the bottom of the pan.
8. Pour half of the meat on top of the first layer of zucchini and spread it out evenly. It probably won’t cover this layer completely, but that’s fine. Do the same with the cheese mix, pouring and spreading half of it over the meat layer.
9. Layer the remaining baked zucchini slices on top of the cheese layer. Repeat the previous step with the remaining ingredients.
10. Bake the zucchini lasagna uncovered for 20 minutes.
11. Sprinkle the remaining shredded cheese on top of the lasagna and allow it to bake for 10 more minutes.
12. Remove it from the heat and allow it to cool before cutting it in 6 equal slices and serving.

Notes:
1. I use a stir fry pan because it is large enough to hold a pound of meat and the sauce I pour in. This way I can mix everything in the pan instead of switching out to a bowl after the meat is cooked.
2. I use a cook’s knife because I personally find it easier to cut the zucchini into thin slices with it. You may use whatever knife you’re comfortable with.

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