Best Elaines Low Carb Zucchini Three Cheese Lasagna Recipes

ULTIMATE LOW-CARB ZUCCHINI LASAGNA

Ultimate Low-Carb Zucchini Lasagna image

Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!

Provided by Fioa

Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes

Time 1h20m

Yield 6

Number Of Ingredients 13

Ingredients

cooking spray
1 ½ large zucchinis, thinly sliced lengthwise
1 tablespoon olive oil
1 pound ground beef
1 ½ cups low-carb marinara sauce
2 teaspoons salt, divided
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 (8 ounce) container ricotta cheese
1 egg
½ teaspoon ground nutmeg
2 cups shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
Pat dry zucchini slices with a paper towel to get rid of excess moisture.
Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.
Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.

Nutrition Facts : Calories 423.9 calories, Carbohydrate 14.9 g, Cholesterol 117.4 mg, Fat 26.8 g, Fiber 2.7 g, Protein 30.4 g, SaturatedFat 12 g, Sodium 1426.6 mg, Sugar 7.6 g

ELAINE'S LOW-CARB ZUCCHINI THREE CHEESE LASAGNA

Elaine's Low-Carb Zucchini Three Cheese Lasagna image

What a great homemade lasagna recipe! I love the flavors from the three ooey gooey cheeses and Elaine's homemade tomato sauce is perfect. With so much flavor, no one will know this is lightened up or miss the noodles.

Provided by Elaine Bovender

Categories Beef

Time 1h

Number Of Ingredients 16

Ingredients

1 1/2 lb lean ground beef (or you may use 1 pound ground beef and 1/2 pound ground turkey, sausage, or any ground meat you prefer)
1 medium onion, peeled and chopped
1 tsp salt
1 tsp minced garlic
2 Tbsp olive oil
4 medium zucchini, cut in half and sliced lengthwise
2 - 14.5 oz canned diced tomatoes
6 oz can tomato paste
2 - 4 oz cans mushroom pieces (you can also use fresh mushrooms, sliced and sauteed)
1 tsp oregano, dried
1/2 tsp basil, dried
1 small bay leaf
1 pkg Splenda
1 1/2 c mozzarella cheese, shredded
6 slice provolone cheese
grated Parmesan cheese

Steps:

1. Preheat oven to 350 degrees. Coat a 9 x 13 casserole dish with cooking spray and set aside.
2. Place ground beef, onions and garlic in a skillet coated with cooking spray. Sprinkle with salt. Brown ground beef until done and onions are tender. Drain well, pressing with paper towels to remove as much excess grease as possible. Return to pan and set aside.
3. In another skillet, add olive oil and heat. Add zucchini slices and brown lightly. Remove to plate when done and set aside. NOTE: You can do this while ground beef is browning.
4. In a medium saucepan, add tomatoes, paste, Splenda and spices and bring to a boil. Reduce heat and simmer for about 15 minutes. NOTE: I do this while I'm browning my ground beef and zucchini.
5. Mix the tomato sauce, canned mushrooms, and ground beef together. Layer about half of the ground beef mixture into the bottom of prepared casserole dish. Next, add a layer of the sliced zucchini, then layer about half of the mozzarella cheese. Layer remaining ground beef mixture and top with remaining zucchini slices. Cover with provolone cheese slices and remaining mozzarella.
6. Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for 10 more minutes or until cheese is lightly browned. Remove from oven and sprinkle generously with grated Parmesan cheese. Let stand for about 10 minutes and serve.
7. This zucchini lasagna recipe has about 312 calories and 10 net carbs per serving. Enjoy without guilt or affecting blood glucose levels.