Don't slice the zucchini too thin or it won't hold the lasagna together
when serving. And don't try to substitute something else for the chili
powder. It will be too bland. I don't like spicy foods and this does not
taste like chili even with the amount of powder used. :-)
* Exported from MasterCook *
Zucchini Lasagna
Recipe By : Bev-Ann
Serving Size : 8
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
--------- ------------ --------------------------------
2 lbs lean ground beef
1 medium onion -- chopped
2 cloves garlic -- minced
15 ounces tomato paste
1 3/4 cups water
1 1/2 tablespoons vinegar
2 teaspoons chili powder
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon zero-carb sweetener
1 cup ricotta cheese
1/3 cup parmesan cheese -- shredded
2 large eggs
1/2 cup unsweetened soy milk
10 ounces frozen spinach -- thawed and drained
1 teaspoon dehydrated onion flakes or 1/2 tsp onion powder
1/2 teaspoon salt
pinch pepper
2 pounds zucchini -- unpeeled, sliced 1/4" thick length-wise
4 cups shredded mozzarella cheese
Preheat oven to 350F. Spray 9 x 13 pan with non-stick cooking spray.
In large saucepan over medium heat, brown beef and onion. Add next 9
ingredients. Heat, stirring occasionally until it boils. Reduce heat;
simmer uncovered 30 minutes.
In medium bowl, combine next 8 ingredients.
To assemble, layer as follows:
1. Layer of zucchini
2. 1/2 meat sauce
3. Layer of zucchini
4. Cheese and spinach filling
5. Layer of zucchini
6. 1/2 meat sauce
7. Mozzarella cheese
Bake, uncovered, for 45 to 55 minutes until browned. Lay foil over top if
cheese browns too soon.
Let rest 30 to 40 minutes before cutting and serving.
Cuisine:
"Low-Carb"
Yield:
"8 servings"
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Per Serving (taken from FitDay): 409 Calories; 22g Fat; 38g Protein; 15g
Carbohydrate; 4g Dietary Fiber; 137mg Cholesterol; 891mg Sodium.
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Bev