If you are wondering if I'm missing grains... no I'm not and I expected that I would. I've already posted about how versatile cauliflower is. But zucchini is coming in a very close second in my household. I was thinking about how much in enjoy lasagna, but not really eggplant lasagna. After checking over my fridge contents, this is what I made and I loved it!
Zucchini Lasagna
Ingredients: 4 Servings (small casserole dish)
1/2 lb Turkey (or any ground meat)
1/2 Cup red sauce
1 large zucchini
1/2 Cup red sauce
1 large zucchini
1 Cup Ricotta (I was out and used cottage cheese)
1/3 Cup Parmesan cheese
1 Cup Mozzarella cheese
Herbs and/or Italian spices
How To: Brown your meat and add sauce. Find the sauce with the lowest sugar grams, I prefer Trader Joe's Three Cheese Marinara. But honestly here, I just used my left over Chili for the meat and sauce. In a bowl add Ricotta, Parmesan and 1/2 of the mozzarella and mix together. Put 1/2 of the turkey & sauce in the baking dish and spread out. Dollop on 1/2 of the cheese mixture. Use a cheese slicer to cut thin layers of zucchini and layer them on. The cheese slicer was great at making the zucchini super thin and noodle like!
Repeat until you have two full layers. Top your lasagna with remaining mozzarella and herbs. Bake for 35-45 minutes at 375, or until its all nice and buddly. I used a small casserole dish for this one, since I'd be the only one eating it in my house, and divided it into four meals each served with a salad.
How To: Brown your meat and add sauce. Find the sauce with the lowest sugar grams, I prefer Trader Joe's Three Cheese Marinara. But honestly here, I just used my left over Chili for the meat and sauce. In a bowl add Ricotta, Parmesan and 1/2 of the mozzarella and mix together. Put 1/2 of the turkey & sauce in the baking dish and spread out. Dollop on 1/2 of the cheese mixture. Use a cheese slicer to cut thin layers of zucchini and layer them on. The cheese slicer was great at making the zucchini super thin and noodle like!
Repeat until you have two full layers. Top your lasagna with remaining mozzarella and herbs. Bake for 35-45 minutes at 375, or until its all nice and buddly. I used a small casserole dish for this one, since I'd be the only one eating it in my house, and divided it into four meals each served with a salad.
I have a tiny herb garden and I like to up the Rosemary, Chives and Basil and used them whenever I can. This baked up beautifully! I had it for Dinner the first night and Lunch the following three days, I actually can't wait to make it again. It will make a good dish for guests too! Which can't be said for too many of our Belly Fat Cure and Fast Track experiments.
Good morning Amber! Wow, gotta tell you, that looks pretty yummy! Might just have to buy a zucchini & try it this week.
ReplyDeleteThanks for sharing!
Hugs
Sherri
Looks great Amber! Thanks for sharing this with us. Can't wait to make it.
ReplyDeleteThis looks great! I don't like the eggplant lasange either so I'll give this a try. Thanks!!
ReplyDeleteSo, the zucchini replaced the noodles? And what kind of cheese slicer did you use to make it so thin?
ReplyDeleteHI Amber, that looks fantastic. I bet it tastes as good as it looks.
ReplyDeleteHave a great day :-)
Amber.. WOW.. this looks sooo delish! What is the s/c count? Seems like it would be pretty low..
ReplyDeleteI can't wait to try!
Tina H
mmmm, sounds great!!
ReplyDeleteI've done this with eggplant before but not zucchini. I did like the zucchini noodles Alfredo though.
ReplyDeleteThat looks so good! I need to try this!
ReplyDeleteCarey
Looks delicious! TFS!
ReplyDeleteI love the zucchini noodles too. I make them often. I don't miss grains that much either. The other day I took a bite of hubby's whole wheat pasta, and honestly I liked my 'noodles' better...way better. I think it helps to remake our favorites BFC/FT friendly, and we don't get bored or feel deprived. Thanks for always sharing.
ReplyDeleteG'day Amber, Thank you so much for the time and effort you put into this site.
ReplyDeletePlease with the Zucchini Lasagne, I can see that it is cut into four servings is that plus super carbs as well? Only new and so excited and feeling fantastic already. How long do the recipies stay up? Do I need to print them for the future time off the fast track start up?
This system of eating has answered a long search. Bye from Australia.
I'm for sure trying this, it looks wonderful and I love recipes that reheat well, sometimes they're better the next day.
ReplyDeleteI made the cauliflower Shepard's pie, (it's still in the oven). It looks good, I'll have to let you know. I even tried making oopsies rolls, my first batch did not turn out, (I didn't prepare the egg whites correctly), I haven't tried them yet, again I'll let you know.
It looks just like the real thing...I will have to give it a try. I received all my coconut goodies the other day. Thanks again and to Carbsmart.
ReplyDeleteYummers, thank you for sharing Amber I am excited to try this recipe.
ReplyDeleteThis looks delicious. And I think I will try this weekend. I may use a mix of red sauce with alfredo to see how that works.
ReplyDeleteRobin, where did you get the Shepards pie recipe? Did I miss it om Amber's site?
Betty - Yes, the zucchini slices replace the noodles. I just used a regular cheese slicer like this http://photo-dictionary.com/photofiles/list/7906/10668cheese_slicer.jpg (nothing fancy!)
ReplyDeleteRobin - Id love to post your shepard's pie!! That will be great with Thanksgiving leftovers. I love meals I can make once and eat for several days. I actually like to eat my leftover cold... maybe Im just super lazy though.
This was fabulous! Thank you so much for sharing. I have found that eating even a little whole wheat pasta makes me feel really full and uncomfortable. I am sure I will be able to serve this to my non-bfc friends and they will love it!
ReplyDeleteJust finished dinner, we had zucchini lasagna. Proably ate to much, but it was delicious, my husband loved it. I would serve this to company and I bet they wouldn't notice the noodles missing. I'll be fixing this again for sure.
ReplyDeleteThanks again.
Nancinator-I found the idea in the comments from another post from Amber, I'll try to find it again. The next time I prepare the shepard's pie, I'm adding some broccoli. I think it will give it a beef & broccoli kinda taste.
*Nancinator- I found the original post in the cauliflower post from Annonymous dated Nov. 3. I hope this helps. ( btw, I used a can of brown gravy not a mix)
ReplyDeleteI made this lasagna last night for my whole family and it was a huge it. Delicious! Thanks and keep posting your wonderful finds.
ReplyDeleteI just made this. Added garlic and a shallot to the turkey. But didn't have zucchini and used layers of spinach. It was marvelous.
ReplyDeleteRobin, the Shepard's pie was so good. Thanks.
ReplyDeleteI just got done eating this. Wow, was it ever good! I added some fresh garlic and onion powder to the meat. I can't wait for lunch tomorrow!!
ReplyDeleteI'm so glad you all enjoyed this recipe too! I love the variations you all did. It is one of my favorite grain free meals too!
ReplyDeleteHow long to you bake it for? I can't seem to find the instruction for it at all??
ReplyDeleteAs Lo Adele said about time.. Another question: what is the S/C value per serving?
ReplyDeleteMade this last night and it was delicious. The time is right above the three photos 35-45 minutes at 375. Thanks amber for a great recipe. Will look for one of those julienne peelers, too.
ReplyDeleteWhat is the count on this? I can't figure out the S/C and I don't see it in the post or comments. Could be I am missing it?
ReplyDelete