Low-Carb Lasagna January 20 2014, 0 Comments

With cooler temperatures blowing in, this low-carb lasagna is exactly what I am craving after a long week! All you need is to add a glass of wine and you are speaking my love language! Ryan and I had enough leftovers to last us at least two more meals and thanks to swapping out the noodles for zucchini I didn't feel like I am overdoing it (neither did my skinny jeans)! I originally posted this recipe when I first started blogging and some of you are probably discovering it from Julianne Hough's post (wait did I really just type that)!? If you are new to my site welcome and please look around! You can also use full-fat cheeses in place of the low-fat ones and swap the can crushed tomatoes for chunky marinara sauce if you are trying to stay away from canned ingredients! Also, every time I repeat a recipe I never make it the same way twice (this is something I learned from my grandma)! You can add in a handful of mushrooms, 2 cups of chopped spinach, red bell peppers finely chopped, extra seasonings like oregano and parsley! Have fun with it! Since I have been blogging for over a year now I have learned to NEVER take yourself too seriously in the kitchen! It is pretty hard to screw up most recipes and making a recipe your own just adds to the experience! Now on to that great recipe.... 
Low-Carbohydrate Lasagna
Serves 10
Prep Time: 10 min 
  1. 1 pound of 93% lean beef or turkey
  2. 3 cloves of garlic or 1.5 teaspoons chopped garlic
  3. 1/2 an onion, chopped
  4. 1 teaspoon of olive oil
  5. Salt and pepper
  6. 28 oz can of crushed tomatoes
  7. 2 tablespoons of chopped fresh basil
  8. 3 medium zucchini
  9. 15 oz of low-fat ricotta cheese
  10. 16 oz low-fat shredded mozzarella cheese
  11. Sprinkle of parmesan cheese
  12. 1 large egg
Cooking instructions
  1. 1. Preheat the oven to 375. In a saucepan over medium heat, brown the meat until done. 
Then drain the meat in a colander to remove any fat/ excess oil. Then add olive oil to the pan and sauté garlic and onions for 2 minutes until softened. Add the meat back to pan and add tomatoes, basil, salt and pepper. Simmer on low for at least 20-30 minutes covered.
  2. 2. Meanwhile, slice the zucchini into 1/8 inch thick slices and lightly salt and set aside for 10 minutes to dehydrate the zucchini.
  3. 3. After 10 minutes bloat the excess moisture with a paper towel. Then in a skillet on the stove, grill the zucchini on each side until cooked (about 1-2 minutes on each side).
  4. 5. Place the zucchini on paper towels to soak out excess moisture.
  5. 6. In a medium bowl, mix the ricotta cheese, egg and sprinkle in a little bit of Parmesan cheese. Stir well.
  6. 7. In a 9x12 casserole dish, spread some of the meat sauce on the bottom and layer the zucchini to cover. Then place the cheese mixture, and then layer the mozzarella cheese and repeat the process until all ingredients are used up and then top with sauce and mozzarella.
  7. 8. Cover with foil and bake for 45 minutes, covered, at 375. Then uncover for 15 minutes and continue to cook. Remove from oven and let it sit for about 15 minutes. Enjoy!
calories: 395
fat: 25g
protein: 34g
carbs: 8g

This recipe is semi-labor intensive but is sooo worth the extra time! P1030699-1024x768 Low-carb lasagna is the perfect example of having your cake and eating it too! Thank you for stopping by The Blonde Pantry and be sure to look around! Love, Marla