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Recipes - Low Carb lasagna

Recipe Name

Low-Carb lasagna

Submitted by WIP
Recipe Description This lasagna uses zucchini in place of the pasta to lower the carbohydrate content, and adds loads of flavor.
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
4
largezucchini, cut into strips
1/2
teaspoonitalian seasoning
1
7/8
dashsalt
1/2
teaspoonblack pepper
1
1/4
poundsBeef, ground, 90% lean meat / 10% fat, raw
1/3
largeOnion, chopped
3/4
largeMushrooms
1
clovegarlic minced
2
cupsPrimo pasta sauce- 2 original, 1 garlic herb, 1 tomato basil - save one original can for packaging f
1/4
cupgrated parmesan
1
cup, shreddedmozzarella cheese
Steps
Sequence Step
1Heat oven to 425 degrees. Coat two 15x10 baking pans with nonstick cooking spray. Cut zucchini lengthwise into 1/4" slices. Spread on prepared pans in single layer and spray with cooking spray. Sprinkle with Italian Seasoning, salt, and pepper.
2Bake zucchini slices for 25 minutes, turning once half way through baking.
3Brown ground beef, drain and rinse, and return to the pan, add mushrooms, onions, and garlic.
4Add pasta sauce and heat through.
5Assemble: Layer the zucchini slices, covering the bottom of the dish. Spread zucchini with sauce, then cheese. Continue to alternate layers.
6Bake at 375 until sides of the dish are bubbling and center is heated through, about 35 minutes. Let stand at room temperature for 10-15 minutes before cutting.






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