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Zucchini Lasagna

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  • Traci Coleman

    Zucchini Lasagna - zukes are a healthy, low carb alternative to pasta.

  • Whitney Knudtson

    zucchini lasagna - lasagna noodles replaced with thinly sliced zucchini | skinnytaste

  • Cory Milligan

    "Zucchini Lasagna" "By replacing the pasta with thin sliced zucchini you can create a delicious low carb, lighter lasagna and you won't miss the pasta! This recipe passes the picky daughter seal of approval! I just love how zucchini is so versatile, it's an absolute winner in this recipe. I used my mandoline to slice the zucchini which made slicing quick and easy." Maybe I would just replace a layer or two, not all of the pasta

  • Meghan Huber

    ucchini Lasagna Servings: 6 • Serving Size: 1/6th • Old Points: 8.5 pts • Points+: 10 pts Calories: 418.8 • Fat: 17.6 g • Protein: 39.2 g • Carb: 20.9 g • Fiber: 3.1 g  1 lb 93% lean beef 3 cloves garlic 1/2 onion 1 tsp olive oil salt and pepper 28 oz can crushed tomatoes 2 tbsp chopped fresh basil 3 medium zucchini, sliced 1/8" thick 15 oz fat free ricotta 16 oz reduced fat mozzarella cheese, shredded (Weight Watchers) 1/4 cup Parmigiano Reggiano 1 large egg On a gas grill or in the broiler, grill zucchini on each side, until cooked, about 1-2 minutes per side. In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick. Meanwhile, slice zucchini into 1/8" thick slices, add salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel. In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well. Preheat oven to 350°. In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil. Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving. ** After making this recipe several times, I found it's best to grill or broil the zucchini first so you don't get all the excess liquid from the zucchini when it bakes. This recipe is a keeper, enjoy!!

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Zucchini Lasagna - By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that's loaded with vegetables, and you won't miss the pasta!

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