Sunday, August 25, 2013

Recipe for today: Zucchini Lasagna (Lasagne) - Low Carb

Have all sorts of zucchini and squash from the garden, so I thought I would try my hand at zucchini lasagna.  Here goes... * I will replace the items for vegan-friendly dish.
What you need.
  • 2 1/2 cups zucchini, sliced lengthwise 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 (Egg Replacer for Vegan friendly)
    • 3/4 cup low fat cottage cheese (or low fat or fat free ricotta) (Vegan friendly ricotta)
    • 1/2 cup mozzarella cheese, shredded (I use 8 oz. divided) (Vegan friendly cheese recipe)
    • 1 teaspoon flour
    What you Do!
    • 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.
    • Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
    • In small bowl slightly beat egg.
    • Add cottage cheese, half of shredded cheese and flour.
    • 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.
    • Bake uncovered at 375 degrees F for 30 minutes.
    • Sprinkle with remaining cheese. Bake 10 minutes longer.
    Let stand 10 minutes before serving.

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