ITALIAN-STYLE ZUCCHINI LASAGNA
When I was a child, my mother made a 'poor man's lasagna' using ground beef, cottage cheese, mozzarella, and pasta. I took her same recipe but made it low-carb, taking out the pasta and adding in lots of fresh veggies. I prefer the texture of the zucchini rather than slices which you see in other recipes.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8x12-inch casserole dish with cooking spray.
- Heat oil in a skillet over medium heat. Cook ground beef and onion until meat is brown and onions begin to soften, approximately 10 minutes. Drain grease. Add minced garlic, canned tomatoes, Diamond Crystal® Fine Sea Salt, and Italian seasoning to the skillet. Simmer until thickened, about 30 minutes.
- Drain or blot moisture from the zucchini noodles; place evenly over the bottom of the casserole dish. Top with 1/3 of the sauce, half the cottage cheese, all the baby spinach, and 1/3 of the mozzarella.
- Make another layer of 1/3 of the sauce, the rest of the cottage cheese, 1/3 of the mozzarella.
- Top with the rest of the sauce, the rest of the mozzarella, and the Parmesan cheese.
- Bake until the cheese is slightly browned, about 30 minutes. Allow to cool for 15 minutes before serving.
Nutrition Facts : Calories 385.9 calories, Carbohydrate 10 g, Cholesterol 93.7 mg, Fat 21.4 g, Fiber 2.1 g, Protein 36.9 g, SaturatedFat 10 g, Sodium 861.1 mg, Sugar 4.4 g
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