Gluten-Free, Low-Carb Zucchini Lasagna
Description
Want to try a low-carb, gluten-free lasagna? Well then, this lasagna is for you. It is very much like your traditional lasagna, but without the pasta because the sliced zucchini takes its place. Grilling the zucchini first helps remove the natural water i
Ingredients
1 lb. 93% lean beef, or ground turkey
3 cloves garlic
1/2 onion
1 tsp. olive oil
salt and pepper
28 oz. can crushed tomatoes
2 tbl. chopped fresh basil
3 medium zucchini, sliced 1/8" thick
15 oz. part-skim ricotta
16 oz. part-skin mozzarella cheese, shredded
1/4 cu. Parmigiano Reggiano
1 large egg
Italian seasonings
Directions
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In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 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.
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.
Preheat oven to 350°.
In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella, sprinkle with your favorite Italian seasonings and cover with foil.
Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5- 10 minutes before serving.