Amy Truong Zucchini Low Carb Lasagna Recipes

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ULTIMATE LOW-CARB ZUCCHINI LASAGNA



Ultimate Low-Carb Zucchini Lasagna image

Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!

Provided by Fioa

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Zucchini Lasagna Recipes

Time 1h20m

Yield 6

Number Of Ingredients 13

cooking spray
1 ½ large zucchinis, thinly sliced lengthwise
1 tablespoon olive oil
1 pound ground beef
1 ½ cups low-carb marinara sauce
2 teaspoons salt, divided
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 (8 ounce) container ricotta cheese
1 egg
½ teaspoon ground nutmeg
2 cups shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
  • Pat dry zucchini slices with a paper towel to get rid of excess moisture.
  • Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.
  • Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
  • Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.

Nutrition Facts : Calories 423.9 calories, Carbohydrate 14.9 g, Cholesterol 117.4 mg, Fat 26.8 g, Fiber 2.7 g, Protein 30.4 g, SaturatedFat 12 g, Sodium 1426.6 mg, Sugar 7.6 g

AMY TRUONG ZUCCHINI LOW-CARB LASAGNA



Amy Truong Zucchini Low-Carb Lasagna image

Low-Carb, healthy version (with an optional kick) of your favorite comfort dish--LASAGNA!!! I usually make this on a Sunday, let cool, and put in the fridge to eat during the work week. I like letting the flavors blend together. I've always thought day old+ lasagna tastes the best!

Provided by AJET615

Categories     Vegetable

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 19

1 1/4 lbs ground buffalo meat
1 medium white onion, chopped
4 roma tomatoes, chopped
2 (6 ounce) cans tomato paste, no salt added
1 garlic clove, minced (add more or less to suit your taste)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
3/4 cup water
1 teaspoon black pepper
2 eggs
1 1/2 cups cottage cheese or 1 1/2 cups ricotta cheese
1 teaspoon crushed red pepper flakes
1 teaspoon sriracha sauce
2 cups mozzarella cheese, shredded (divided in half)
2 teaspoons flour
4 zucchini, sliced lengthwise
1/2 cup parmesan cheese, shredded
garlic-infused olive oil (to oil pans)

Steps:

  • Pre-heat oven to 375 degrees.
  • Oil pan with garlic infused olive oil. Fry meat and onions until meat is brown and onions are tender. Drain fat.
  • Return meat and onions to pan and add next eight ingredients (through black pepper). Bring to a boil.
  • Reduce heat. Occasionally stirring.
  • Beat egg in a small bowl.
  • Add cottage cheese, red pepper flakes, sriracha sauce, 1 cup of mozzarella and flour. stir unitl mixed.
  • Oil bottom of large lasagna dish with garlic infused olive oil.
  • Add 1/2 of meat mixture. Top with half of sliced zucchinis. Add all of cottage cheese mixture. Top with remaining meat mixture, followed with layer of remaining zucchini slices.
  • Top with remaining half of shredded mozzerella cheese.
  • Top with parmesean cheese.
  • Sprinkle with additional black pepper and red pepper flakes (optional).
  • Bake uncovered for 40 minutes.
  • Let cool for 30 minutes (to prevent watery run between servings).

Nutrition Facts : Calories 203.7, Fat 8.4, SaturatedFat 4.2, Cholesterol 75.7, Sodium 546.3, Carbohydrate 11.4, Fiber 2.4, Sugar 7, Protein 21.8

ZUCCHINI LASAGNA



Zucchini Lasagna image

Make and share this Zucchini Lasagna recipe from Food.com.

Provided by Chef Lulu13

Categories     < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 lb ground turkey
1 (8 ounce) can tomato sauce
2 teaspoons italian seasoning
1/2 teaspoon salt
1/2 teaspoon garlic powder
4 cups zucchini, sliced to 1/4 inch thick (and roasted)
1 cup small curd cottage cheese
1 cup grated mozzarella cheese

Steps:

  • Heat oven to 325. Coat an 8-inch baking pan with cooking spray.
  • In a medium skillet, brown turkey; stir in tomato sauce, Italian seasoning, salt and garlic powder.
  • Arrange half of the roasted zucchini slices in the bottom of the dish.
  • Layer half of the meat sauce, half of the cottage cheese, and half of the cottage cheese over the zucchini.
  • Repeat layers, ending with the mozzarella cheese.
  • Bake uncovered for 40 minutes.
  • (note: you can make this ahead of time and refrigerate until dinner; just lengthen the cooking time by 15 minutes).

Nutrition Facts : Calories 129.6, Fat 6.8, SaturatedFat 3, Cholesterol 35.4, Sodium 506.8, Carbohydrate 4.9, Fiber 1.1, Sugar 3.7, Protein 13

LOW CARB LASAGNA



Low Carb Lasagna image

A rich-tasting traditional lasagna, except for the pasta! Use 3 low-carb tortillas in place of the noodles - just don't forget to add the tortillas' carb count to this total.

Provided by Lise in Indiana

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

1/2 lb ground beef
8 ounces tomato sauce
2 tablespoons tomato paste
1/4 cup water
1/4 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano
2 drops liquid Splenda
1 dash crushed red pepper flakes
1/2 cup ricotta cheese
1 large egg
1/4 cup grated parmesan cheese
1/4 teaspoon pepper
1 tablespoon dried parsley flakes
4 ounces mozzarella cheese, shredded
grated parmesan cheese, as needed

Steps:

  • Preheat oven to 350ºF.
  • Spray an 7" round (2" deep) cake pan with non-stick vegetable oil spray. I use a 7" spring form pan.
  • In a heavy skillet, brown the ground beef, stirring to break it up, until no longer pink. Drain excess fat from pan.
  • Add the tomato sauce, tomato paste, water, the seasonings, and the sweetener.
  • Simmer over low heat for 5 to 7 minutes. Taste and adjust seasonings, as needed.
  • In a small bowl, combine the ricotta with the egg, the Parmesan, pepper, and the parsley.
  • Assemble lasagna : Trim 3 low-carb tortillas to 7" circles, to fit into the pan, if necessary.
  • Spread a spoonful of meat sauce in the bottom of the pan. Lay one tortilla in the bottom of the prepared pan.
  • Reserve 1/4 cup meat sauce, then use half of the remaining sauce to cover the tortilla.
  • Dollop half of the ricotta mixture over the meat sauce.
  • Reserve a couple tablespoons of mozzarella for the top. Sprinkle half of the remaining shredded mozzarella cheese over the ricotta.
  • Top with a second low-carb tortilla, and repeat the layering: meat sauce, ricotta, and mozzarella.
  • Top with a third low-carb tortilla. Spread with the reserved meat sauce and sprinkle with the reserved mozzarella and with additional grated Parmesan cheese.
  • Cover pan with foil and bake 20 minutes. Uncover and bake 20 to 25 additional minutes, till bubbly hot.
  • Remove from oven and allow to cool for 10 to 15 minutes.
  • Cut into four wedges and serve.
  • If you use a 3 net carb tortilla, each serving is about 9 net carbs.

Nutrition Facts : Calories 332.8, Fat 22.1, SaturatedFat 11.1, Cholesterol 135, Sodium 864.2, Carbohydrate 8.1, Fiber 1.4, Sugar 4, Protein 25.5

ZUCCHINI LASAGNA



Zucchini Lasagna image

This low carb recipe was sent to me. It is a great Diabetic dish. Leave out the meat and you have a good vegetarian recipe.

Provided by Barb G.

Categories     Cheese

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 -5 zucchini (Enough to be able to cover the bottom of 8 x 8 cake pan and make two layers)
1 lb ground chicken or 1 lb ground beef
garlic powder
1 (16 ounce) container cottage cheese
2 eggs, beaten
1/4-1/2 cup parmesan cheese
1 cup sliced mushrooms
1/2 cup onion, chopped
1 (6 ounce) can tomato paste
2 cups water
italian seasoning
1 1/2-2 1/2 cups mozzarella cheese, lots of it

Steps:

  • Brown ground meat with garlic powder, combine tomato paste, water and Italian seasonings; add to ground meat; stir and simmer together for 5 minutes.
  • Mix together cottage cheese, eggs, Parmesan cheese, set aside.
  • Slice Zucchini lengthwise about 1/4 inch thick: line pan (which has been sprayed with non-stick spray) with zucchini slices, layer with cottage cheese mixture, followed by mushrooms and onions and meat mixture, top with layer of cheese.
  • Start over, layer zucchini then cottage mixture, onions and mushrooms, meat and top with cheese.
  • (until all is used.) Bake in a 350 degree oven 45 minutes to 1 hour.
  • If getting to brown cover with foil.
  • (Release foil works great.).

Nutrition Facts : Calories 556.6, Fat 28.4, SaturatedFat 12, Cholesterol 230.7, Sodium 1263.9, Carbohydrate 22.1, Fiber 4.2, Sugar 15.2, Protein 55.7

KETO ZUCCHINI LASAGNA



Keto Zucchini Lasagna image

This recipe is a rendition of the classic favorite that uses zucchini instead of pasta and healthy alternatives to other fattening ingredients

Provided by Chef amfox

Categories     One Dish Meal

Time 1h45m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

3 large zucchini
1 tablespoon salt
cooking spray
1 1/2 cups diced onions
2 minced garlic cloves
12 ounces button mushrooms
3 cups chopped tomatoes
1 tablespoon dried basil
1 teaspoon dried oregano
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/2 cup fat free mozzarella cheese
3 -4 cups raw spinach leaves

Steps:

  • Slice the zucchini lengthwise into 1/8-inch thick strips. Place in a bowl and salt generously, tossing once or twice to coat well. Lay strips on paper towels on your work surface. Set aside 1 hour.
  • Meanwhile, spray a large saucepan with nonstick spray and set over medium heat. Add the onion; cook, stirring often, until softened, about 2 minutes. Add garlic; cook 20 seconds.
  • Add the mushrooms; cook, stirring often, until they give off their liquid and it reduces to a glaze, about 7 minutes.
  • Stir in the tomatoes, basil, oregano, nutmeg and pepper. Cook, stirring occasionally, until the tomatoes start to break down and the sauce thickens, about 25 minutes.
  • Position the rack in the center of the oven and preheat the oven to 350°F.
  • Blot any moisture off the zucchini strips with paper towels. Use one third of the zucchini strips to line the bottom of a 9 x 13-inch baking pan, laying them lengthwise like you would lasagna noodles. Top evenly with one third of the sauce, then one third of the shredded cheese. Place half the remaining zucchini strips on top, as before, then top evenly with half the remaining sauce and half the remaining cheese. Repeat this process one more time: using the remaining zucchini, remaining sauce, and remaining cheese.
  • Bake, uncovered, until bubbling, about 45 minutes. Let stand at room temperature for 10 minutes before slicing into 6 pieces; serve.

Nutrition Facts : Calories 93.1, Fat 1.1, SaturatedFat 0.2, Cholesterol 1.7, Sodium 1267.1, Carbohydrate 15.8, Fiber 4.7, Sugar 9.5, Protein 8.6

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2017-05-03 Season to taste with salt and pepper. To make the ricotta layer, in a medium-size bowl, place the ricotta and eggs, and mix to combine. Set the bowl aside. Line two baking sheets with wire racks. Pat the zucchini dry and arrange the slices in a single layer on the racks. Bake for about 10 minutes.
From glutenfreeonashoestring.com


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