Low-Carb Lasagna with Zucchini 'Noodles'

Serves 8

Ingredients

• 1 lb 93-percent lean beef, seasoned with salt
• 3 cloves garlic
• 1/2 onion
• 1 tsp olive oil
• 1 28-oz can crushed tomatoes
• 2 tbsp chopped fresh basil
• Salt and pepper
• 3 medium zucchini
• 15 oz part-skim ricotta
• 1/4 cup Parmesan cheese
• 1 large egg
• 16 oz part-skim shredded mozzarella cheese

Preparation

1. Cook seasoned beef in a medium, nonstick saucepan until brown, then drain and set aside.
2. In the same pan, saute garlic and onions in olive oil for about 2 minutes. Return cooked beef to the pan, then add tomatoes, basil, salt and pepper. Simmer on low, covered, for 30-40 minutes.
3. Cut zucchini lengthwise into 1/8-inch-thick slices, then lightly salt and set aside for about 10 minutes to reduce moisture. Use a paper towel to blot excess moisture.
4. Grill zucchini "noodles" on a gas grill or grill pan until cooked, about 2 minutes per side. Place on paper towels to soak up excess moisture.
5. Preheat oven to 375 F.
6. Combine ricotta cheese, Parmesan cheese and egg in a medium bowl.
7. Spread a layer of tomato sauce on the bottom of a 9x12 casserole, then add a layer of zucchini noodles. Top with some of the ricotta cheese mixture and mozzarella cheese. Repeat until all ingredients are used up, finishing with a layer of sauce and mozzarella cheese. Cover with foil, then bake for about 45 minutes. Remove foil, then bake another 15 minutes. Let stand for 5-10 minutes before serving.

Nutrition Information per Serving

• 345 Calories
• 17 g Fat
• 801 mg Sodium (without added salt)
• 16 g Carbohydrate
• 2 g Fiber
• 36 g Protein

Source: Skinnytaste
Image credit: dnyanet / flickr

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.