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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

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Ingredients
Amt.	Measure	Ingredient



4	large	zucchini, cut into strips
1/2	teaspoon	italian seasoning
1 7/8	dash	salt
1/2	teaspoon	black pepper
1 1/4	pounds	Beef, ground, 90% lean meat / 10% fat, raw
1/3	large	Onion, chopped
3/4	large	Mushrooms
1	clove	garlic minced
2	cups	Primo pasta sauce- 2 original, 1 garlic herb, 1 tomato basil - save one original can for packaging f
1/4	cup	grated parmesan
1	cup, shredded	mozzarella cheese

Steps

Sequence	Step

1	Heat 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.
2	Bake zucchini slices for 25 minutes, turning once half way through baking.
3	Brown ground beef, drain and rinse, and return to the pan, add mushrooms, onions, and garlic.
4	Add pasta sauce and heat through.
5	Assemble: Layer the zucchini slices, covering the bottom of the dish. Spread zucchini with sauce, then cheese. Continue to alternate layers.
6	Bake 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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