NO NOODLE LASAGNA
2 pounds ground beef
1 clove garlic, minced
1 teaspoon Italian seasoning
Salt & pepper
8 ounce can tomato sauce
28 ounces zucchini
15 ounces ricotta cheese
Pinch parsley, chopped
8 ounces mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded, 2 ounces
Brown the hamburger with the garlic; drain the fat. Season with salt and pepper. Stir in the tomato sauce and Italian seasoning. Beat the eggs with the ricotta; add a little salt and pepper and the parsley. Thinly slice the zucchini lengthwise about 1/8" thick; do not peel. Grease a 9x13" baking pan. Layer everything in this order: 1/3 of the zucchini, salt and pepper, 1/2 of the meat sauce, 1/3 of the zucchini, salt and pepper, all of the ricotta, 1/2 of the mozzarella and parmesan, 1/3 of the zucchini, salt and pepper, the rest of the meat sauce, the rest of the cheeses. Bake at 325º for 45 minutes to an hour until bubbly and the zucchini is cooked well.
Makes 8-12 servings
Can be frozen
Per 1/8 Recipe: 447 Calories; 30g Fat; 36g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
Per 1/10 Recipe: 358 Calories; 24g Fat; 29g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
Per 1/12 Recipe: 298 Calories; 20g Fat; 24g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
This was good and was even better the next day. I might add a bit more garlic and seasonings next time. If you like it saucier, add another can of tomato sauce and 9 net carbs to the total count.
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