Recipe: Zucchini Lasagna
Summary: By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that’s loaded with vegetables, and you won’t miss the pasta!
Ingredients
- 1 lb 93% lean beef
- 3 cloves garlic
- 1/2 onion
- 1 tsp olive oil
- salt and pepper
- 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-skin mozzarella cheese, shredded (Sargento)
- 1/4 cup Parmigiano Reggiano
- 1 large egg
For instructions please visit: SkinnyTaste.com
Servings: 8 • Serving Size: 1/8 • Old Points: 8 pts • Points+: 9 pts Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g Sodium: 801 (without salt)
Preparation time: 15 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 8
Be the first to comment