Replacing traditional lasagna noodles with thinly sliced zucchini is a delicious way to transform any favorite lasagne recipe into low carb. Make it your own! Meat or no meat, spinach or no spinach, mushrooms or no mushrooms...you could even replace the marinara with a creamy alfredo! I make my own marinara to avoid added sugar and preservatives, but there are some high quality organic sauces out there now too. For my recipe look under my "sauces and dressings" heading - it's quick, easy and healthy!
Zucchini is high in water content, so to avoid a soggy dish you can prepare the zucchini several ways. First you could grill it, either on your BBQ or a grill pan on your stove. Alternatively, place the sliced zucchini in a colander, toss with salt, and allow to drain for at least an hour, turning every so often. Then lay flat on paper towels or tea towels to soak up as much liquid as possible.
1 1/2 cups ricotta cheese
4 cups shredded mozzarella
1/4 cups grated parmesan
medium onion, chopped
3 garlic cloves, minced
1 TBSP olive oil
1 TBSP fresh chopped or dried basil
1 cup chopped mushrooms, optional
2 cups frozen spinach, thawed and drained, optional
4 cups of marinara sauce, store bought or homemade, for recipe see under my "Sauces and Dressings" category
Heat the oven to 350 degrees.
Slice zucchini into 1/8 inch strips lengthwise - I recommend a mandoline slicer. It is high in water content, so to avoid a soggy dish you can prepare the zucchini several ways. First you could grill it, either on your BBQ or a grill pan on your stove. Alternatively, place the sliced zucchini in a colander, toss with salt, and allow to drain for at least an hour, turning every so often. Then lay flat on paper towels or tea towels to soak up as much liquid as possible.
Over medium heat, add chopped onion to the olive oil in a pan. Saute until translucent. Add garlic, continue cooking until slightly brown. Add mushrooms and spinach and heat through. Pour the marinara in and stir together.
Feel free to add other vegetables like chopped peppers or kale, or even a pound of grass fed ground beef! Make it yours. If you add the meat, cook it through in the olive oil first, then remove from pan, add a little more olive oil and cook the vegetables. Add the beef back into the vegetable/marinara mix.
In a small bowl, combine the eggs, ricotta and basil.
Prepare your baking dish with olive oil. Add a generous scoop of the marinara/vegetable mix to the dish and spread it out so it covers the bottom. Then layer zucchini strips across the sauce. Next, spread some of the ricotta mixture over the zucchini. Add another generous scoop of the marinara and spread it over the ricotta. Add a sprinkling of the shredded mozzarella to cover that, and repeat until you run out of ingredients or room in the pan. On the top, cover with the last of the mozzarella and all the parmesan.
Bake at 350 degrees for 30 minutes or until the sauce is bubbling on the edges and the cheese is melted and golden on top.
Cool for 5 minutes before cutting.