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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

Recipe #749 | 50 min | 20 min prep | add private note

⁽¹¹³⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: Oliver's mommy

On Nov 11, 2009

Absolutely excellent! My husband, 2 year old, Great Aunt and I all loved it. What a great idea! I will be making this many more times Thank you!

0 people found this review helpful

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From: Retro Kali

On Oct 23, 2009

My parents are on the " Anti-Inflammitory Diet" which is no grains or pasta, etc. I made for them and it was fabulous! They loved it and I loved it too!!! ( and I am not on the diet).

0 people found this review helpful

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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.

24 people found this review helpful

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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.

18 people found this review helpful

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