ULTIMATE LOW-CARB ZUCCHINI LASAGNA
Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!
Provided by Fioa
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
- Pat dry zucchini slices with a paper towel to get rid of excess moisture.
- Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.
- Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
- Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.
Nutrition Facts : Calories 423.9 calories, Carbohydrate 14.9 g, Cholesterol 117.4 mg, Fat 26.8 g, Fiber 2.7 g, Protein 30.4 g, SaturatedFat 12 g, Sodium 1426.6 mg, Sugar 7.6 g
LOW CARB LASAGNA MAMA
This low carb recipe for lasagna has been perfectly tweeked to insure the lowest carbs. It has all the goodies like meat, cheeses and low carb vegies. Sure to satisfy the entire family.
Provided by Nocarbmama
Categories One Dish Meal
Time 1h12m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground chuck in skillet coated with Pam cooking spray. Add chopped green tomato and chopped red tomato. Add salt and pepper to taste. Stir and add remaining ingredients. Let simmer till all is cooked and tender. While this is cooking slice the zucchini long ways into 1/4 inch thicknesses.Lay zucchini on plate and sprinkle with pinch of salt. Top with an upside down plate of same size and plate all in microwave for 2 minutes.
- In medium bowl beat the egg. Add cottage cheese and Parmesan cheese to the egg and stir well till blended. Set aside.
- Put 1/3 of the meat mixture in bottom of 10 inch casserole dish that has been sprayed with Pam cooking spray. Top with 1/3 of the zucchini slices.
- Top the zucchini slices with all the cottage cheese mixture. Top with remaining meat mixture and zucchini slices. Sprinkle the mozzarella cheese on top. Bake at 350 degrees for a total of 42 minutes. Top with aluminum foil covering the top for first 30 minutes of baking time then remove the foil so that the cheese can get a little brown in spots during the remaining 12 minutes of baking.
LOW CARB LASAGNA
A rich-tasting traditional lasagna, except for the pasta! Use 3 low-carb tortillas in place of the noodles - just don't forget to add the tortillas' carb count to this total.
Provided by Lise in Indiana
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350ºF.
- Spray an 7" round (2" deep) cake pan with non-stick vegetable oil spray. I use a 7" spring form pan.
- In a heavy skillet, brown the ground beef, stirring to break it up, until no longer pink. Drain excess fat from pan.
- Add the tomato sauce, tomato paste, water, the seasonings, and the sweetener.
- Simmer over low heat for 5 to 7 minutes. Taste and adjust seasonings, as needed.
- In a small bowl, combine the ricotta with the egg, the Parmesan, pepper, and the parsley.
- Assemble lasagna : Trim 3 low-carb tortillas to 7" circles, to fit into the pan, if necessary.
- Spread a spoonful of meat sauce in the bottom of the pan. Lay one tortilla in the bottom of the prepared pan.
- Reserve 1/4 cup meat sauce, then use half of the remaining sauce to cover the tortilla.
- Dollop half of the ricotta mixture over the meat sauce.
- Reserve a couple tablespoons of mozzarella for the top. Sprinkle half of the remaining shredded mozzarella cheese over the ricotta.
- Top with a second low-carb tortilla, and repeat the layering: meat sauce, ricotta, and mozzarella.
- Top with a third low-carb tortilla. Spread with the reserved meat sauce and sprinkle with the reserved mozzarella and with additional grated Parmesan cheese.
- Cover pan with foil and bake 20 minutes. Uncover and bake 20 to 25 additional minutes, till bubbly hot.
- Remove from oven and allow to cool for 10 to 15 minutes.
- Cut into four wedges and serve.
- If you use a 3 net carb tortilla, each serving is about 9 net carbs.
Nutrition Facts : Calories 332.8, Fat 22.1, SaturatedFat 11.1, Cholesterol 135, Sodium 864.2, Carbohydrate 8.1, Fiber 1.4, Sugar 4, Protein 25.5
LOW-CARB EGGPLANT LASAGNA RECIPE BY TASTY
Here's what you need: large eggplants, sea salt, olive oil, garlic, red pepper flakes, crushed san marzano tomato, fresh basil, large egg, ricotta cheese, shredded mozzarella cheese, grated parmesan cheese, italian seasoning
Provided by Crystal Hatch
Categories Dinner
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F (190°C).
- Cut off the ends of the eggplant, then slice lengthwise about ⅛-inch (3-mm) thick.
- Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture. Pat dry with paper towels to remove excess liquid.
- Lightly grease a griddle pan with olive oil and heat over medium heat. Grill the eggplant slices for 2-3 minutes on each side, or until grill marks are visible. Remove from the pan and set aside.
- In a medium saucepan, heat a drizzle of olive oil over medium-low heat, then add the garlic and red pepper flakes. Sauté for about 3 minutes, until the garlic is fragrant but not browned. Add the crushed tomatoes and 1 teaspoon of salt, stirring well to incorporate the garlic and red pepper. Simmer for 10 minutes, reducing the heat if the sauce begins to bubble too much. Add the basil and stir to combine. Remove from the heat and set aside.
- In a medium bowl, beat the egg, then add the ricotta, 1½ cups (150 g) of mozzarella, ¾ cup (80 g) of Parmesan, and the Italian seasoning. Mix well to combine.
- Assemble the lasagna. In a 9x13-inch (23x33-cm) baking dish, add enough sauce to cover the bottom of the dish and spread in an even layer. Add a layer of eggplant slices, covering the bottom of the dish completely. It's okay if the eggplant slices overlap slightly. Add a layer of the ricotta mixture and spread in a thin, even layer. Repeat with the remaining ingredients, finishing with a layer of sauce. Sprinkle the remaining mozzarella and Parmesan on top.
- Bake for 45 minutes, until cheese is fully melted.
- Turn the broiler on high and broil for 5 minutes, or until the cheese on top is browned and bubbly.
- Remove the lasagna from the oven and let rest for 15-20 minutes before serving to give the lasagna time to set.
- Serve garnished with fresh basil.
- Enjoy!
Nutrition Facts : Calories 244 calories, Carbohydrate 16 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, Sugar 6 grams
LOW CARB MEAT LASAGNA
Make and share this Low Carb Meat Lasagna recipe from Food.com.
Provided by MissingWhiteWings
Categories One Dish Meal
Time 1h20m
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 11
Steps:
- Slice the zucchini lengthwise into 1/8-inch thick strips. Place in a bowl and salt generously, tossing once or twice to coat well. Lay strips on paper towels on your work surface. Set aside 1 hour.
- Meanwhile, spray a large saucepan with nonstick spray and set over medium heat. Add the onion; cook, stirring often, until softened, about 2 minutes. Add garlic; cook 20 seconds.
- Add defrosted ground beef.
- Stir in the tomatoes, basil, oregano, nutmeg and pepper. Cook, stirring occasionally, until the tomatoes start to break down and the sauce thickens, about 20 minutes.
- Position the rack in the center of the oven and preheat the oven to 350°F.
- Blot any moisture off the zucchini strips with paper towels. Use one third of the zucchini strips to line the bottom of a 9 x 13-inch baking pan, laying them lengthwise like you would lasagna noodles. Top evenly with one third of the sauce, then one third of the shredded cheese. Place half the remaining zucchini strips on top, as before, then top evenly with half the remaining sauce and half the remaining cheese. Repeat this process one more time: using the remaining zucchini, remaining sauce, and remaining cheese.
- Bake, uncovered, until bubbling, about 45 minutes. Let stand at room temperature for 10 minutes before slicing into 8 pieces; serve.
ZUCCHINI LASAGNA (LASAGNE) - LOW CARB
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.
Provided by Marg CaymanDesigns
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 261.1, Fat 11.6, SaturatedFat 5.1, Cholesterol 98.7, Sodium 631, Carbohydrate 16.1, Fiber 3.4, Sugar 10.5, Protein 24.5
SPINACH LASAGNA - LOW CARB
Make and share this Spinach Lasagna - Low Carb recipe from Food.com.
Provided by funkycamper
Categories Meat
Time 50m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Brown hamburger with onion; drain off the fat.
- Mix in garlic powder and spaghetti sauce; season to taste and heat until bubbly.
- Soften the cream cheese in medium-size mirowaveable bowl for about 40-60 seconds. Stir until creamy. Beat in egg and pepper with a spoon until well mixed. Blend in the spinach.
- Spread half of meat mixture evenly in bottom of greased 8"x8" glass baking pan. Spread spinach mixture over the meat. Top with mozzarella, then the rest of the meat (OK if it doesn't completely cover the top). Sprinkle with parmesan.
- Bake at 350 about 30 minutes until hot and bubbly.
- OR cover with plastic wrap and vent one corner, then microwave on high for 3 minutes; then reduce to medium and cook for another 7-10 minutes until hot and bubbly.
- Let stand for 3 minutes before serving.
Nutrition Facts : Calories 295.5, Fat 22.8, SaturatedFat 11.2, Cholesterol 105.5, Sodium 307.4, Carbohydrate 4.6, Fiber 1.4, Sugar 2.2, Protein 18.2
LOW-CARB KETO LASAGNA
Honestly better than the real thing!
Provided by kory
Categories Fruits and Vegetables Vegetables Squash
Time 1h35m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Use a vegetable peeler to create long, thin slices of zucchini, avoiding the seedy center. Lay slices on paper towels and sprinkle lightly with salt. Let sit at least 15 minutes.
- Place ground beef in a skillet over medium heat; add olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add tomato sauce, vinegar, 1 teaspoon parsley, garlic paste, basil paste, onion powder, and red pepper flakes. Cover skillet, reduce heat, and simmer sauce 15 minutes.
- Mix ricotta cheese, 1 tablespoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl.
- Layer 1/3 of the sauce into a 9x13-inch glass baking dish. Add 1/2 the sliced zucchini and 1/2 the ricotta cheese mixture. Repeat layering another 1/3 of the sauce, remaining zucchini, remaining ricotta mixture, and remaining sauce. Top with mozzarella cheese. Coat a sheet of aluminum foil with cooking spray and cover lasagna with it, oiled-side down.
- Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until bubbly and browned, 5 to 10 minutes more.
Nutrition Facts : Calories 320.8 calories, Carbohydrate 11 g, Cholesterol 69.6 mg, Fat 20.3 g, Fiber 2 g, Protein 24.2 g, SaturatedFat 8.8 g, Sodium 820.3 mg, Sugar 4.6 g
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