LOW-CARB ZUCCHINI LASAGNA
This recipe is full of flavor and will satisfy your cravings for lasagna but without the carbs!
Provided by B White
Categories Pork Sausage
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef and Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and saute until beginning to soften, about 3 minutes. Add pasta sauce and chicken broth. Bring to a simmer and cook, stirring occasionally, for 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Mix ricotta cheese, Parmesan cheese, eggs, and basil together in a small bowl.
- Cut zucchini lengthwise into thin strips (1/8 inch to 1/4 inch thick) with a thin, sharp knife. Place a layer of tightly arranged zucchini slices in the prepared baking pan and spread a layer of the ricotta mixture on top. Top with a small amount of the meat sauce followed by 1 to 2 ounces of mozzarella cheese. Be sure not to overapply the sauce so you'll have enough for the very top of the dish.
- Continue layering the lasagna with zucchini slices, ricotta mixture, meat sauce, and mozzarella. Finish with a top layer of zucchini, the remaining meat sauce, and the remaining mozzarella.
- Bake, uncovered, until sauce is bubbling and cheese is melted, 45 minutes to 1 hour. Drain any excess liquid from the edges of the baking pan with a baster or ladle during the last 30 minutes of cooking.
- Cut portions with a sharp knife first and then carefully remove with a large spatula to serve.
Nutrition Facts : Calories 358.5 calories, Carbohydrate 15.1 g, Cholesterol 97.4 mg, Fat 22.1 g, Fiber 2.5 g, Protein 24.5 g, SaturatedFat 9.6 g, Sodium 866 mg, Sugar 7.5 g
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