Recipe Name Low-Carb lasagna Submitted by recinfo 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 Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 4 large zucchini, cut into strips 1/2 teaspoon italian seasoning 1/8 teaspoon salt 1/2 teaspoon black pepper 1 1/4 pound Beef, ground, 90% lean meat / 10% fat, raw 1/2 medium (2-1/2" dia) Onion, chopped 1/4 cup, pieces or slices 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.