One of my favorite dishes in the world is a meaty and cheesy lasagna. But ever since I gave up eating pasta I have had to come up with alternate versions of this beloved dish. I decided to use zucchini slices in place of the pasta and it worked out perfectly.
I also made Lasagna Stuffed Peppers to satisfy my lasagna craving a few months ago and that got me thinking about what other vegetables I could use to replace the pasta in this dish. I knew that zucchini has been making a big splash in the low carb world as a replacement for spaghetti noodles, so why not try them out for a lasagna.
The key is to give the zucchini some color, but not cook them all they way through when you grill them. You want the integrity of the zucchini to still be there so it can be used like a noodle and create your layers. If you over cook the zucchini you will have a mushy lasagna and that's not good in my book.
I love coming up with low carb ways to enjoy my favorite dishes. I have a load more to try to recreate, but it's a delicious job as I conquer one dish at a time.
- 1lb of your favorite lean ground meat (I used beef)
- large jar of tomato pasta sauce (45oz)
- 3-4 cloves of garlic minced or grated
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1-2 tsp of brown sugar (to taste)
- 1 onion diced
- red pepper flakes to taste
- salt and black pepper to taste
- 16oz of ricotta cheese
- 1 egg
- 1/2 cup Parmesan cheese
- black pepper
- 4-5 large zucchini sliced 1/8th inch thick (tops cut off)
- salt and black pepper
- oil or cooking spray
- 8oz of shredded mozzarella cheese
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