Low carb (but tasty, I swear) lasagna

April 4, 2011 at 7:56 pm 1 comment

So part of this ‘eating better, budgeting more, cleaning more, being an adult’ crap has included eating less carbs recently. Glorious, glorious carbs.

One thing that had been missing from our diet was Italian food, since there are so many carbs involved in delicious pasta. One night, when watching Throwdown with Bobby Flay, he was making (or the competitor was making? I don’t know. My mind doesn’t work) lasagna with zucchini as noodles.

Now lets pause a minute. You’re probably wondering, how can zucchini taste as good as noodles? But I swear, you really won’t miss it. And it’s fairly easy.

What you need: 3 large zucchinis, or 5 medium-sized zucchinis

2 jars chunky garden pasta sauce (or homemade pasta sauce if you’re a better person than me)

1 large container part-skim ricotta cheese

1 egg

1 package 2% mozzarella cheese

1 package sliced mushrooms

1 onion, diced

Basil, oregano, rosemary, cracked pepper, garlic powder and onion powder to taste

1 pound ground turkey

2 tbsp EVOO

Peel zucchini, and slice zucchini length-wise into long, skinny (about pasta thickness) strips. (Reserve any remaining ends/green parts/bad cuts) Salt the zucchini strips and toss in strainer, let sit for 1 hour. Then rinse and pat dry.

Warm pan with EVOO, and fry ground turkey until cooked through. Place into bowl. In same pan (reserving some of the grease), stir diced onions and sliced mushrooms into pan and cook for 2-3 minutes, remove in same bowl as meat. Pour in 2 jars of spaghetti sauce, stir. Dice any remaining zucchini that is not in strips and mix with sauce. Season with garlic powder, onion powder, basil, oregano and rosemary to taste.

Mix container of ricotta with egg, garlic powder, and a pinch of cinnamon and nutmeg (sounds weird, but trust me, delicious). Mix 1/4 of package of shredded mozzarella in with cheese mixture.

Grease a 9X13 pan. Layer 1/3 of sauce/meat mixture across the bottom. Top with zucchini ‘noodles’. Spread with 1/2 ricotta mixture. Top with 1/3 sauce. Top with zucchini ‘noodles’, spread with 1/2 ricotta mixture, top with remaining sauce, then sprinkle remaining package of mozzarella on top.

 

Wrap with aluminum foil and bake for 40 minutes at 350 degrees, then uncover and bake for 20 minutes at 350 degrees. Let stand for 10-15 minutes then cut and serve.

 

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Entry filed under: cooking, Food, recipe. Tags: , , , , , , .

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1 Comment Add your own

  • 1. kiwidutch  |  April 5, 2011 at 12:04 am

    That’s and interesting take on lasagna, and one that could probably stretch to a whole range of different ingredients, imagine a “layer” of spinach, a player of sauce a layer of courgettes (zucchini),back to sauce and then cabbage…
    ..possibilities, possibilities! AND all of them sound delicious!

    Reply

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About me

My name is Mallory Murray and I have a love of all things oldfashioned. I'm a modern day feminist who also adores Martha Stewart. Read on for my sewing, crochet, cooking, gardening, quilting and crafting projects. I am the chief officer of marketing and design at Northwest Missouri State University, so expect the occasional random post about marketing/universities/design. I dream of a hobby farm with baby doll sheep, a sheep dog, a small flock of chickens, and other animals to be announced. I'm also a Pitt State grad, football lover, HGTV addict and obsessed with the color aqua.

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