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    • 1/2 lb Ground beef, lean


    • 1/2 tsp Basil, dried
    • 1 Garlic clove
    • 1/4 cup Onion
    • 1/2 tsp Oregano, dried
    • 1/4 tsp Thyme, dried
    • 2 Tomatoes, small
    • 2 1/2 cups Zucchini


    • 1 Egg

    Canned Goods

    • 1 (6 ounce) can Tomato paste

    Baking & Spices

    • 1 tsp Flour
    • 1/8 tsp Pepper


    • 3/4 cup Cottage cheese, low fat
    • 1/2 cup Mozzarella cheese


    • 1/4 cup Water

    Low carb zucchini lasagna

    3y Saved to Food.
    • vanya

      No Noodles About It ~The Best Low Carb Lasagna Ever! This is true, I used green, yellow, orange and red peppers along with the califlower as my veggies in this recipe and it turned out great. I only used cottage cheese and a little bit of parm for the chees layer.

    • Jane Guidry

      No Noodles About It ~The Best Low Carb Lasagna Ever! Use that "cashew ricotta cheese" recipe I pinned somewhere.

    • Amy Yeager

      Low carb zucchini lasagna --- NO NOODLES!!! And zucchini is one of my favorites!!! I have a feeling this will be one of my new favs :)

    • Melinda Confrey

      No Noodles About It ~ Low Carb Lasagna! (Jan 30 post): Basically, use zucchini slices instead of lasagne noodles. Person also used ground turkey meat and added veggies to the meat sauce.

    • Tharesa

      No Noodles About It ~The Best Low Carb Lasagna Ever. I did this with my mom's famous recipe and used spaghetti squash on the bottom layer. It was soooooo yummy!

    • Amber Allen

      No Noodles About It ~ Low Carb Lasagna. Another great recipe from

    • Christie Fleck

      No Noodles About It – The Best Low Carb Lasagna #lowcarb @dashingdish

    • Ashly Haggett

      Low carb zucchini lasagna food my-likes

    • Su Haggerty

      No Noodles About It - Low Carb Lasagna!!! I am very excited about this recipe. I had this dish in Italy and it was AMAZING!!!! For the noodle layer: Preheat oven to 425 degrees. Spray a cookie sheet with non-stick cooking spray, arrange zucchini slices and season with salt and pepper. Bake zucchini slices for 5 minutes on each side, then remove from oven. Set zucchini slices aside and lower oven temperature to 375 degrees.2For the meat sauce layer: In a large non-stick skillet, cook meat until it’s browned. To the skillet, add the veggies, seasonings, and the entire jar of spaghetti sauce. Simmer for about 10 minutes, (or until veggies are de-thawed/begin to soften), stirring occasionally.3For the cheesy layer: Mix the cottage cheese and parmesan cheese together, ( this can be done right in the cottage cheese container!)4Put it all together: Spray a 9×13 baking dish with non-stick cooking spray. Begin by spreading 1/3 of the meat sauce in the bottom of the pan.5Follow meat sauce with a layer of zucchini slices, followed by a layer of cottage cheese. Repeat the layers until casserole dish is full.6Finish it off: Sprinkle the mozzarella evenly over the top. Cover with foil and bake at 375 degrees for 1 hour.7Remove foil and bake or broil another 5-10 minutes until cheese is browned. Remove from oven and let rest for about 10 minutes before slicing, and serve warm!

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