Best Three Cheese Zucchini Lasagna Recipes

Elaine's Low-Carb Zucchini Three Cheese Lasagna image

Provided by Elaine Bovender

Categories Beef

Time 1h

Number Of Ingredients 16

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.

THREE-CHEESE ZUCCHINI LASAGNA image

Yield 8 servings

Number Of Ingredients 11

9 whole-wheat lasagna noodles
4 tsp. olive oil
3 medium leeks, chopped (about 5 cups)
6 medium zucchini, thinly sliced (about 6 cups)
1/3 c. chopped fresh mint
1 16 oz. container low-fat cottage cheese
6 cloves garlic, minced (about 2 Tbs.)
1 10-oz. pkg. frozen chopped spinach, thawed and drained
1 large egg, beaten
3/4 cup crumbled feta cheese, divided
1 C. shredded reduced-fat mozzarella cheese (about 4 oz.)

Steps:

1. Cook noodles according to package directions. Heat oil in skillet over medium-high heat. Add leeks, and saute 6 minutes, or until soft. Add zucchini, and saute 8 to 10 minutes more. Stir in mint and season with salt and pepper. 2. Blend cottage cheese and garlic in food processor 3 minutes, or until smooth. Stir in spinach and egg. 3. Preheat oven to 350 F. Coat roasting pan with cooking spray. Place 3 noodles in bottom of pan, and top with 1/3 zucchini mixture. Spread 1/3 spinach mixture on top, and sprinkle with 2 Tbs feta. Repeat layers twice, ending with spinach mixture. Top with remaining feta and mozzarella. 4. Coat sheet of foil with cooking spray. Place over lasagna, and bake 45 minutes. Uncover, and bake 5 minutes more. Let stand 5 minutes more before serving, or cool completely and freeze. 5. To reheat, let lasagna sit at room temperature 1 hour. Preheat oven to 350F. Bake 20 minutes, or until hot and bubbly.