I love lasagna. Unfortunately, traditional lasagna isn’t
necessarily the most health conscious of entrees. The good news is, with a few
modifications, it can be. This recipe is tasty and calorie conscious. If you
are looking for a good swap for pasta, zucchini is a great one! Not only is
zucchini lower in calories than pasta, it is also a natural source of vitamin
C, Potassium, fiber and several other beneficial nutrients. Out with the old, in with the new. Enjoy!
Makes 8 servings
Ingredients
1 lb 93% lean beef
3 cloves garlic
½ onion
1 tsp olive oil
28 oz can crushed tomatoes
2 Tbsp chopped fresh basil
3 medium zucchini, sliced 1/8” thick
15 oz part-skim ricotta
16 oz part-skim mozzarella cheese, shredded
¼ cup Pamesan cheese, shredded
1 Large egg
Salt and pepper
Instructions
In a medium saucepan, brown meat. When cooked, drain in colander
to remove any fat. Add olive oil to the pan and sauté garlic and onions about 2
minutes. Return the meat to the pan; add tomatoes, basil, salt and pepper to
taste. Simmer on low for at least 30-40 minutes, covered. Do not add extra
water, the sauce should be thick.
Meanwhile, slice zucchini into 1/8” thick slices, lightly add
salt and set aside for 10 minutes. Zucchini has a lot of water when cooked,
salting it takes out a lot of moisture. After 10 minutes, blot excess moisture
with a paper towel.
Preheat oven to 375°.
On a gas grill or grill pan, grill zucchini on each side, until
cooked, about 1-2 minutes per side. Place on paper towels to soak any excess
moisture.
In a medium bowl, mix ricotta cheese, parmesan cheese and egg.
Stir well.
In a 9x12 casserole dish, spread some sauce on the bottom and
layer then layer zucchini to cover. Then place some of
the ricotta cheese mixture, then top with the mozzarella and cover with foil.
Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let
stand about 5-10 minutes before serving.
Food
Facts
Calories 275, Fat 14g, Carbohydrates 11g, Protein 26g