Zucchini Lasagna

LexiAtel

Sorry I am long winded, I want to make sure that if you are considering this, that you know our thoughts about it.

I am sure you have seen the recipe for Zucchini Lasagna posted on Facebook. Instead of going through the trouble of making the sauce though, I just used 2 cups of spaghetti sauce. When I first made this, my Dad (who is a Lasagna LOVER and KNOWS his lasagna) LOVED the CRAP out of this. It has no noodles, so it's pretty healthy (considering). It's CHOCK full of protein too!

Tonight, I made one that included more of a variety of veggies though, mainly because we both said the first one I made had just too much meat in it. Well... the amount was not really NECESSARY.

Much to my dismay, Dad the Lasagna KING said it was more like an "Italian Casserole" because it contained more fluid than the last one. I figure this could be for 2 reasons 1. I added a little water to the jar to get the rest of the sauce out, or 2, I didn't cook the veggies quite enough.

But he did say the TASTE was the same, so he still loved it to all get out. He did tell me though, that if I put each of the "Zucchini Lasagna" in front of him, he would have took the first one I made.

Here's the recipe for the first one, what my Dad will call "True Lasagna":

Zucchini Lasagna - Low Carb

2 medium zucchinis, sliced the long way, not like disks(they are roughly 10 inches long, and where I come from, is packed in 3)
1 pound lead beef
1 onion, chopped
1 yellow bell pepper
2 cups red pasta sauce
2 eggs
1 1/4 cup low fat cottage cheese
1 cup cheddar cheese

Directions:

1
Cook zucchini until tender, drain and set aside. Fry meat, bell pepper, and onions until meat is brown, pepper and onions are tender; drain fat (if any)
2
Mix in the pasta sauce. Turn off heat.
3
In small bowl slightly beat egg.
4
Add cottage cheese and half of shredded cheese.
5
In a 13x9 baking 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.

***Okay so all I did differently for the second time is halved the meat and added 1 cup shredded cabbage, and 1 cup shredded carrot. The directions are the same.

The "Italian Casserole" is only 173 calories per "serving" which is 1/12 of the pan (3inch by 3 inch piece). But the first Lasagna I made was more calories because it was 616 more calories for the extra beef, so 224 for 1/12 of the recipe.

*****************
Here's the original recipe that's floating around facebook.;

Zucchini Lasagna - Low Carb

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.

Thanks, http://www.food.com/recipe/zucchini-lasagna-lasagne-low-carb-749

cyoka13

Looks good! I'm going to have to give it a try!

LexiAtel

If you like Lasagna and you like Zucchini, you shouldn't be disappointed. It's da BOMB.

jmbond06

BUMP