ZUCCHINI MUSHROOM LASAGNA
6 medium zucchini, 2 1/4 pounds
1 pound ground beef
1 cup tomato sauce
2 medium portobello mushrooms, 3 ounces each
1/4 cup olive oil
Salt and pepper, to taste
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning
15 ounces ricotta cheese
10 ounces frozen chopped spinach, thawed and well-drained
1/4 cup plus 2 tablespoon parmesan cheese, 1 1/2 ounces
8 ounces mozzarella cheese, shredded
Slice the zucchini lengthwise into 1/4" thick planks. Arrange in layers in a colander, salting each layer. Let stand in the sink for 15 minutes. Meanwhile, brown the meat; drain the fat and stir in the tomato sauce, garlic powder and Italian seasoning. Season to taste with salt and pepper. Set aside to cool.
Cut the portabellos into thick slices and sautÚ in a little oil until lightly browned and tender. Heat the broiler. Rinse the zucchini and pat dry. Brush with oil, season and place on a foil-lined baking sheet. Broil 4-6 minutes per side until they just begin to char. Cool slightly. Mix the ricotta, spinach, eggs and 1/4 cup parmesan. Season with salt and pepper.
Grease a 9x13" baking pan. Layer half of the zucchini, half of the mozzarella, all of the mushrooms, half of the sauce, all of the ricotta, the rest of the zucchini, the rest of the sauce, and the rest of the mozzarella. Sprinkle 2 tablespoons parmesan over the top. Bake at 350║ for 30-40 minutes until bubbly. Let stand 10 minutes before cutting.
Makes 12 servings
Do not freeze
Per Serving: 280 Calories; 20g Fat; 19g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
Although this tasted good, it wasn't so good that it was worth all the work involved or the expense of the portabello mushrooms. If I make this again, I will just use regular mushrooms. It could also use more tomato sauce, but that would make the carb count a bit high. Be sure to season the mushrooms and zucchini well with salt, etc. or it will taste bland. I thought I had seasoned it well enough, but it still could have used more salt and spices.
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