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RECIPE: Zucchini Lasagna
16 oz. ricotta cheese
4 oz. mascarpone (or cream cheese)
½ C shredded mozzarella
½ C shredded italian cheeses (any combo will work)
¼ C grated parmesan cheese
1 T garlic powder
1 T onion powder
1 T Italian herbs
Salt & Pepper to taste
1 jar of favorite tomato sauce
1 lb. cooked ground beef
Enough zucchini "sheets" to cover bottom of a 7" x 11" pyrex dish twice
Mix first 9 ingredients together and set aside.
Wash zucchini, trim ends and slice length-wise to make wide, flat "noodles" for layering.
Once you have enough flat zucchini sheets to cover your dish twice, lay them on a plate and microwave for 3 minutes. Drain all liquid and dab dry with paper towel. You want the zucchini as dry as possible.
To assemble, first add a small amount of sauce in the bottom of the dish. Next, layer the zucchini "noodles" so they are slightly overlapping and completely covering the sauce. Carefully spread the cheese mixture over the zucchini. If it is too stiff and won't spread easily, pulse the mixture slightly in the microwave to make it softer and easier to spread.
Next, layer the remainder of zucchini "noodles"