Ultimate Low Carb Zucchini Lasagna Recipes

ULTIMATE LOW-CARB ZUCCHINI LASAGNA

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.

LASAGNA WITH ZUCCHINI

Steps:

• 1. Cook hamburger in a skillet, breaking it up nice and fine. Hint: I buy in bulk when I can. Cook and freeze 1 pound packages of hamburger for speedy cooking after work.
• 2. Cook the sliced mushrooms in the hamburger pan until they are starting to brown. Reserve. Hint: I also cook mushrooms in advance and freeze them for quick meals.
• 3. Slice zucchini lengthwise in long strips about 1/4" thick. Use a slicer but watch your fingers!
• 4. Place zucchini on a preheated pizza stone or baking sheet in a 375-degree oven. Bake until the surface is dry. About 15 minutes.
• 5. Transfer zucchini to clean kitchen towel to soak up additional moisture.
• 6. In an 11x7 glass baking dish pour a bit of spaghetti sauce on the bottom. Add the rest of the sauce to the cooked hamburger.
• 7. Drain the stewed tomatoes. Then add to the hamburger mixture. Save the juice for another use or give it to the chickens... they love it!
• 8. Drain the cottage cheese in a fine mesh strainer. You might have to press it a bit.
• 9. Transfer to a bowl and add the two egg yolks.
• 10. Mix this up and add the cooked mushrooms and the red pepper flakes. You can use a little or a lot. I chose not to add salt but did pepper the mixture well. We like pepper!
• 11. On top of the sauce in the dish lay a layer of baked zucchini.
• 12. Then layer with meat mixture.
• 13. Then add a layer of cottage cheese mixture and then a layer of shredded Mozzarella.
• 14. Repeat the layers until you run out of ingredients. End with the mozzarella. (It doesn't really matter how many layers you make.)
• 15. Bake the lasagna at 350 until it is bubbly and the kitchen smells divine; about 40 minutes.
• 16. Remove from the oven and let sit for 15 minutes or so to reabsorb the moisture.
• 17. Cut in wedges and serve with fresh Parmesan on top.

ZUCCHINI LASAGNA (LASAGNE) - LOW CARB

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.