Who would have thought a low carb zucchini lasagna could have all the melty, cheesy goodness of a traditional lasagna without all those carbs?
When the whole family gets together you can be sure this dish will satisfy any palate…even the pickiest of eaters!
The key to this healthy lasagna dish is perfectly sliced zucchini and lots of delicious parmesan and ricotta cheese. With fall upon us, this no noodle lasagna casserole will be a hit with everyone in the family!
You’ll Need:
- 1 zucchini cut into slices 1/4" thick
- 1/2 pound ground beef
- 1/2 pound ground Italian sausage
- 1 onion medium
- 2 cups pasta sauce divided
- 7 ounces diced tomatoes drained
- 1/2 teaspoon Italian seasoning
- 2 cups cottage cheese
- 1 egg beaten
- 1 egg yolk beaten
- 1/2 cup cooked spinach chopped, drained
- 1/4 cup parmesan cheese
- 1 1/2 cups mozzarella cheese
- 1/8 teaspoon nutmeg
Instructions:
- Cook zucchini in a 400˚ F oven for 10-15 minutes to soften.
- Scramble fry the ground beef, sausage and onion till brown. Add 1 cup pasta sauce, diced tomatoes and Italian seasoning. Heat through.
- In a medium bowl, mix together the beaten eggs with the cottage cheese. Add the spinach and parmesan cheese and nutmeg.
- Pour 1/2 cup pasta sauce on the bottom of a 9 x 13" pan. First layer the zucchini, meat sauce, layer of zucchini, cottage cheese mixture, zucchini, final layer of meat sauce and a final layer of zucchini. Top with remaining 1/2 cup pasta sauce.
- Bake uncovered in a 350˚F oven for 1 hour. Cover with mozzarella cheese and continue to bake until cheese is brown and bubbly.