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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (317g) Recipe makes 4 servings The following items or measurements are not included below: 1/8 teaspoon pepper |
||
| Calories 262 | ||
| Calories from Fat 102 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.3g | 17% | |
| Saturated Fat 5.2g | 25% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.4g | ||
| Cholesterol 104mg | 34% | |
| Sodium 664mg | 27% | |
| Potassium 1020mg | 29% | |
| Total Carbohydrate 16.4g | 5% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 8.6g | ||
| Protein 25.3g | 50% | |
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Zucchini Lasagna (Lasagne) - Low Carb
By: Marg (CaymanDesigns)
Sep 14, 1999
Great for anyone going low carb OR who has so many zucchini, they don't know what to do!! 
We found the sauce to be very mild. I think it would be better with twice as much garlic. I boiled my zucchini slices for about 3 minutes so they were partially cooked. I wanted to make sure they were soft in the finished dish or I knew the kids wouldn't eat them. 
The cottage cheese provides a slightly tangy note. I think we would have preferred ricotta, but that is personal taste. I use my 11x7 baking dish and got 6 pieces the size of what you see in my photos. Both of the guys ate two so it fed 4 of us, and I double the meat. Adjust the recipe accordingly for your family.
SERVES 4
Ingredients
- 2 1/2 cups zucchini, sliced 1/4 inch thick (about 2 medium)
- 1/2 lb lean ground beef (I use 1 lb.)
- 1/4 cup onion, chopped
- 2 small tomatoes, cut up
- 1 (6 ounce) can tomato paste
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 cup water
- 1/8 teaspoon pepper
- 1 egg
- 3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
- 1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)
- 1 teaspoon flour
Directions
1
Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.2
Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.3
In small bowl slightly beat egg.4
Add cottage cheese, half of shredded cheese and flour.5
In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.6
Bake uncovered at 375 degrees F for 30 minutes.7
Sprinkle with remaining cheese. Bake 10 minutes longer.8
Let stand 10 minutes before serving.
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- Course > Main Dish
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Pasta, Rice & Grains > Pasta > Lasagna
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
Featured Reviews for This Recipe
From: Swiss Chocolate
On Oct 4, 2008
My family liked this healthier version of lasagne. Since I had one large, uneven zucchini, I sliced it into circles instead of lengthwise slices, which I steamed for a few minutes. I used canned diced tomatoes instead of fresh, an Italian cheese blend and increased the herbs and spices for my tastes. Great light lasagne with as much flavour as the traditional version!
From: Caryn Dalton
On May 21, 2005
I wish I could give this more than five stars...and I wish I had doubled the recipe so I would have more leftovers. BTW, pre-broiled slices of eggplant works well paired with the zucchini in this recipe. Also, we used cottage and ricotta cheese. YUMMY. I haven't had a meal this good in a while...and THAT is saying something. Thank you so much for posting this recipe. It is definately going in my tried and true recipe book.
From: Pepper #2
On Apr 18, 2005
This recipe cured my craving for pasta--without eating pasta! I added mushrooms and used ground turkey instead of ground beef. Also, I added some black olives. Next time, I think I'm going to use eggplant instead of zukes and double the recipe. A keeper with us.
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