Low Carb Zucchini Lasagna South Beach Friendly 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

LOW CARB ZUCCHINI LASAGNA (SOUTH BEACH FRIENDLY)



Low Carb Zucchini Lasagna (South Beach Friendly) image

I was craving lasagna, which is a low carb no-no, and came up with this tasty variation on a family recipe. Hope you enjoy it!

Provided by njeana25

Categories     One Dish Meal

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 10

2 (26 ounce) jars spaghetti sauce
1 lb extra lean ground beef
2 cups fresh spinach leaves
1 large garlic clove
4 1/2 large zucchini
8 ounces ricotta cheese
1 egg
1/4 cup parsley flakes
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese

Steps:

  • Brown and drain ground beef. Chop spinach fine, grate 1/2 of 1 zucchini, mince garlic clove and add all three to beef. Add one jar spagehetti sauce and cook untill veggies are done. Add second jar and then turn off heat. Slice remaining zucchini lengthwise into 1/4 inch slices. Combine ricotta cheese, egg and parsley in a seperate bowl, set aside.
  • Preheat oven to 400 degrees. Pour about 2 cups of the sauce you have just prepared into the bottom of a 9x13 pan (I prefer a glass pan).
  • Layer 1/2 of the zucchini slices over sauce;.
  • Spread 1/2 of the ricotta mixture on zucchini slices;.
  • Sprinkle 1/2 of the mozzarella and parmesean cheeses over ricotta;.
  • Spread 2 cups sauce over this.
  • Repeat steps 3 - 6 using remaining ingredients.
  • Cover with foil and place on foil lined cookie sheet to catch any drips.
  • Bake 1 hour at 400 degrees. Can remove foil and cook an additional 10 minutes, if desired.

ZUCCHINI LASAGNA (LASAGNE) - LOW CARB



Zucchini Lasagna (Lasagne) - Low Carb image

Great for anyone going low carb OR who has so many zucchini, they don't know what to do!! :) We found the sauce to be very mild. I think it would be better with twice as much garlic. I boiled my zucchini slices for about 3 minutes so they were partially cooked. I wanted to make sure they were soft in the finished dish or I knew the kids wouldn't eat them. ;) The cottage cheese provides a slightly tangy note. I think we would have preferred ricotta, but that is personal taste. I use my 11x7 baking dish and got 6 pieces the size of what you see in my photos. Both of the guys ate two so it fed 4 of us, and I double the meat. Adjust the recipe accordingly for your family.

Provided by Marg CaymanDesigns

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

2 1/2 cups zucchini, sliced lengthwise 1/4 inch thick (about 2 medium)
1/2 lb lean ground beef (I use 1 lb.)
1/4 cup onion, chopped
2 small tomatoes, cut up
1 (6 ounce) can tomato paste
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 cup water
1/8 teaspoon pepper
1 egg
3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)
1 teaspoon flour

Steps:

  • Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
  • Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
  • In small bowl slightly beat egg.
  • Add cottage cheese, half of shredded cheese and flour.
  • In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
  • Bake uncovered at 375 degrees F for 30 minutes.
  • Sprinkle with remaining cheese. Bake 10 minutes longer.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 261.1, Fat 11.6, SaturatedFat 5.1, Cholesterol 98.7, Sodium 631, Carbohydrate 16.1, Fiber 3.4, Sugar 10.5, Protein 24.5

I LOST MY NOODLES! LOW CARB/SOUTH BEACH EGGPLANT LASAGNA



I Lost My Noodles! Low Carb/South Beach Eggplant Lasagna image

I was looking for a yummy South Beach recipe to curb my Italian Cravings. I found a vegetarian lasagna recipe using eggplant slices as noodles, substituted my own meat sauce, and voila! A low carb keeper in our home! The eggplant taste is indistinguishable with all of the bold italian flavors, and adds the needed texture of the missing noodles. I've also seen zucchini strips used as the mock noodles. Try it!

Provided by PattiCakeB

Categories     One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 22

2 large eggplants, peeled, sliced lengthwise into 1/4 inch noodle-like strips
cooking spray (olive oil spray is best)
salt and pepper
1 1/2 lbs turkey breast or 1 1/2 lbs Italian sausage
2 tablespoons olive oil
2 onions, chopped
3 cloves chopped garlic
1 red pepper, chopped
1 (16 ounce) package sliced mushrooms
2 tablespoons italian seasoning (or mix of oregano, basil and thyme)
1 teaspoon fennel seed (optional)
salt and pepper
1 teaspoon red pepper flakes (if you dare!) (optional)
1 (10 ounce) package frozen chopped spinach
1 cup red wine (optional) or 1 cup vodka (optional)
1 (28 ounce) can tomato sauce (or large jar sugar free sauce if you can find it)
1 (15 ounce) can diced tomatoes (for less sugar, 3 chopped roma tomatoes)
2 cups low-fat ricotta cheese
2 eggs
3 green onions, chopped
3 cups shredded lowfat mozzarella cheese
1/2 cup parmesan cheese

Steps:

  • Preheat oven to 425 degrees.
  • Spray cookie sheet, arrange eggplant slices and season with salt and pepper.
  • Cook slices 5 minutes on each side.
  • Lower oven temp to 375.
  • Brown meat, onion and garlic in olive oil for 5 minutes.
  • Add red pepper and mushrooms, and cook 5 minutes.
  • Add spinach, tomatoes, tomato sauce, spices and wine and simmer for 5-10 minutes.
  • Blend ricotta, egg and Green onion.
  • Blend together Mozzarella and Parmesan Cheese.
  • Spread 1/3 of meat sauce in bottom of 9" x 13" glass pan.
  • Layer ½ eggplant slices
  • Dollop and Spread ½ ricotta
  • Layer 1/3 mozzarella/parmesan mixture.
  • REPEAT
  • Add last layer of sauce, then mozzarella/parmesan mixture on top.
  • Cover with foil and bake at 375 degrees for 1 hour.
  • Remove foil and bake or broil another 5-10 minutes until cheese is browned.
  • Let it rest 10 minutes before slicing, if you can wait that long!

Nutrition Facts : Calories 449.4, Fat 20.9, SaturatedFat 8.6, Cholesterol 126.3, Sodium 811.3, Carbohydrate 33.4, Fiber 9.8, Sugar 12.7, Protein 36.2

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Top Asked Questions

What is low carb zucchini lasagna?
This Low Carb Zucchini Lasagna is the perfect Italian-style comfort food, without the carbs! Flavourful meat sauce, creamy ricotta filling – you won’t even miss the noodles! NEVER MISS A POST! FOLLOW ME ON: Happy Friday friends! I’m back with another delicious low carb recipe for you today – it’s one of my absolute favourite recipes ever!
How to cook lasagna with zucchini noodles?
Assemble the lasagna. Pour 1/2 cup marinara sauce in the bottom of a small casserole dish. Lay down a layer of zucchini noodles. Top with half the ground beef mixture. Spread half the white sauce on top. Layer half the mozzarella cheese down. Repeat the layers. Bake at 400 degrees for 25 to 30 minutes.
What is the best cheese for zucchini lasagna?
This keto zucchini lasagna uses three cheeses – fresh mozzarella, parmesan cheese and ricotta cheese. Feel free to mix up the cheeses if you would like. You can use shredded mozzarella cheese if desired. Try using cottage cheese or cream cheese. Maybe even add some provolone or smoked gouda.
Is zucchini sauce good for low carb?
Great for anyone going low carb OR who has so many zucchini, they don't know what to do!! :) We found the sauce to be very mild. I think it would be better with twice as much garlic.

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