Rabu, 06 April 2016

Lately I have been craving marinara sauce like CRAZY. I could seriously eat a can of Prego with a spoon. As far as my research has shown, I most likely have an iron deficiency. Working on that (hello multivitamin)... Anywho...

I got this recipe from Skinny Taste and then I kind of adapted it in a couple of ways for my taste (made it saucier). If you havent checked Skinny Taste out and you are a low-carber, I HIGHLY recommend it.

Before I jump in to the recipe, a couple things: I wish it had more zucchini, I also wish it had a little less cheese ( Sayyy what? For real. It had a lot of cheese, dont get me wrong I love cheese, but it would cut down on the calories if you only use about 3/4 of it).

So here is my version of the recipe. 
Me and my puppy, cooking up some low-carb lasagna
  • 1 lb 93% lean beef
  • Garlic Powder
  • Dried Onion Powder
  • Dried Basil 
  • Dried Oregano
  • Dried Cilantro
  • 1/2 onion
  • salt and pepper
  • 24 oz can Marinara sauce (make your own if you are avoiding added sugars)
  • 3 medium zucchini, sliced 1/8" thick
  • 15 oz part-skim ricotta
  • 1 large egg
  • 16 oz part-skin mozzarella cheese, shredded

Preheat oven to 350 degrees.

Slice zucchini into 1/8" slices. I used a mandolin slicer and it only took about 5 minutes to slice all three zucchinis. Set zucchini aside on a plate. 

Brown hamburgers with spices and onion. While you are browning the hamburger, turn a skillet on medium heat and place zucchini slices in a single layer and cook each side for 2 minute or until zucchini slices are slightly browned and tender.

 In a small bowl, mix together Ricotta, the egg, and the same seasonings that you used on your hamburger. Set aside.

 Once hamburger is browned, add in your marinara sauce and stir together. And now, youre ready to layer.

 In a 9 x 13 inch casserole dish, pour down a thin layer of meat sauce. Place a layer of zucchini on top of the sauce, add a layer of ricotta, then a layer of mozzarella. Continue this pattern until your casserole dish is full. Add any additional cheese to the top of your dish. 

Bake at 350 for 45 minutes. I put my dish on a cookie sheet just in case it bubbles over a bit. 

This recipe makes 8 servings. Each serving is about 596 calories and 20 g carbohydrates. 

I consider this a more indulgent meal for low-carbers because its still pretty high in fat and sodium. This isnt something that you should eat everyday, but it is definitely a great meal for when you are craving pasta. This definitely kept me full and it tasted amazing. I would actually prefer this over regular lasagna. All of the taste is there, but the carbs arent.

Have you ever used zucchini in place of traditional pasta? Tell me about your experience below. 

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