Low-Carb Lasagna with Zucchini 'Noodles'

Serves 8

Ingredients

  • 1 lb 93-percent lean beef, seasoned with salt
  • 3 cloves garlic
  • 1/2 onion
  • 1 tsp olive oil
  • 1 28-oz can crushed tomatoes
  • 2 tbsp chopped fresh basil
  • Salt and pepper
  • 3 medium zucchini
  • 15 oz part-skim ricotta
  • 1/4 cup Parmesan cheese
  • 1 large egg
  • 16 oz part-skim shredded mozzarella cheese

Preparation

  1. Cook seasoned beef in a medium, nonstick saucepan until brown, then drain and set aside.
  2. In the same pan, saute garlic and onions in olive oil for about 2 minutes. Return cooked beef to the pan, then add tomatoes, basil, salt and pepper. Simmer on low, covered, for 30-40 minutes.
  3. Cut zucchini lengthwise into 1/8-inch-thick slices, then lightly salt and set aside for about 10 minutes to reduce moisture. Use a paper towel to blot excess moisture.
  4. Grill zucchini "noodles" on a gas grill or grill pan until cooked, about 2 minutes per side. Place on paper towels to soak up excess moisture.
  5. Preheat oven to 375 F.
  6. Combine ricotta cheese, Parmesan cheese and egg in a medium bowl.
  7. Spread a layer of tomato sauce on the bottom of a 9x12 casserole, then add a layer of zucchini noodles. Top with some of the ricotta cheese mixture and mozzarella cheese. Repeat until all ingredients are used up, finishing with a layer of sauce and mozzarella cheese. Cover with foil, then bake for about 45 minutes. Remove foil, then bake another 15 minutes. Let stand for 5-10 minutes before serving.

Nutrition Information per Serving

  • 345 Calories
  • 17 g Fat
  • 801 mg Sodium (without added salt)
  • 16 g Carbohydrate
  • 2 g Fiber
  • 36 g Protein

Source: Skinnytaste
Image credit: dnyanet / flickr

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.

Beef

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