Tuesday, August 25, 2009

Low Carb Zucchini Lasagna

Here's another adaptation from Gina's WW Recipies, love her stuff, but I am not one to color between the lines, therefore here is my adaptation, but in order to give credit where it is due, most of this is a reprint from her blog, so Gina please don't sue me.
1 lb lean beef
3 cloves garlic
1/2 onion
1 tsp olive oil
salt and pepper
28 oz can crushed tomatoes
2 tbsp chopped fresh basil
3 medium zucchini, sliced 1/8" thick (I think I actually used 4, I was nervous about having enough slices)
1 15 oz fat free ricotta
16 oz reduced fat mozzarella cheese, shredded
1/4 cup Parmigiano Reggiano
1 egg
In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
Meanwhile, slice zucchini into 1/8" thick slices (I used the handy dandy slicer on my food processor, works like a dream), add salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well. Preheat oven to 350°. Be careful with this step, I got a little stupid and oversalted and that was the only complaint about this recipe. Yes, salt it, but don't get crazygonuts with it.
In a 9x12 casserole (you will notice I used 8x8, that was a mistake, it bubbled over and stuck to my oven and then the oven and house filled with smoke when I preheated it for an entire week, just do as Gina said, learn from my mistake) spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.
Bake covered for 45 minutes, then uncovered for 15. Let sit for 10 min before serving.
I made this recipe for Darryl, who doesn't even like zucchini (but he'd been in China for 2 weeks eating chicken feet for every meal, so I figured that was a good time to introduce this recipe) and he really enjoyed this, except for my excessive salting.

1 comment:

Victoria said...

Looks so delish! I think I am going to try Gina's baked chicken parmesan tonight. Mmm.