Recipe Low Carb Squash Zucchini Meat Lasagna

LOW CARB ZUCCHINI LASAGNA

Steps:

• Preheat your oven to 375 degrees f.
• Lightly spray a rectangle baking dish with avocado oil and line a large, flat baking sheet with parchment paper. I used a STAUB Ceramic Rectangular Baking Dish 11" X 8" for this recipe. If you'd like to double this recipe up, I'd recommend using a 13" × 9".
• Arrange your zucchini slices onto your prepared flat bakkng sheet, without overlapping. Sprinkle zucchini with sea salt and pepper.
• Bake zucchini in your preheated oven for 8-10 minutes; Depending on their thickness, the slices should become slightly tender and release most of the moisture.
• Once the zucchini slices are ready, use a paper towel to pat them dry and absorb as much moisture as possible.
• Heat a large skillet over medium heat and spray with a touch of oil.
• Add in your ground meat and cook, breaking up the meat with a wooden spatula, for about 6-8 minutes.
• Stir in the marinara sauce, garlic and seasonings. Allow sauce to simmer over medium-low heat until thickened, about 15 minutes.
• Meanwhile, in a small bowl, combine the ricotta, 2/3 cup of shredded mozzarella, the egg and chopped fresh basil. Season with a pinch of sea salt and pepper and stir well to combine.
• To assemble your lasagna, spread a big spoonful of meat sauce onto the bottom of your baking dish.
• Arrange a layer of zucchini slices evenly over the sauce, and top them with a thin layer of cheese mixture. Continue with a layer of meat sauce, then zucchini, then cheese; alternating so on - until all your ingredients are assembled.
• Sprinkle the top with remaining mozzarella cheese.
• Bake in your preheated oven until bubbly and melty, for about 20-25 minutes.
• Garnish with additional fresh basil if desired, then serve.

ZUCCHINI LASAGNA (LASAGNE) - LOW CARB

Steps:

• Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
• Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
• In small bowl slightly beat egg.
• Add cottage cheese, half of shredded cheese and flour.
• In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
• Bake uncovered at 375 degrees F for 30 minutes.
• Sprinkle with remaining cheese. Bake 10 minutes longer.
• Let stand 10 minutes before serving.

RECIPE | LOW-CARB SQUASH, ZUCCHINI, & MEAT "LASAGNA"

Steps:

• Preheat the oven to 375.
• In a 9x13 baking dish, spray with cooking spray (I love olive oil), then line the bottom with sliced zucchini.
• Brown the meat and cook thoroughly, then set aside.
• In a separate bowl, combine the chopped greens of your choice with the can of diced tomatoes and add in some Italian seasoning, salt, and pepper to taste. (I didn't measure, I just eyeballed it). Then, mixed well.
• Cover the layer of zucchini with the greens and tomato mixture.
• Top that layer with crumbled goat cheese (you could switch this out for another type of cheese, but I love goat cheese)
• Then top with half the meat.
• Then top that layer of meat with the thinly sliced squash
• Next, add the last of the meat, and cover with the jar of pasta sauce and spread evenly.
• Sprinkle Italian seasoning, salt, and pepper on top.
• Finally, add the sliced fresh mozzarella and finish off with some shredded mozzarella.
• If desired, add some more seasoning on top.
• Then, place in the oven and bake 30 minutes or until bubbly (you'll just have to keep an eye on it).

LOW CARB MEAT LASAGNA

Steps:

• Slice the zucchini lengthwise into 1/8-inch thick strips. Place in a bowl and salt generously, tossing once or twice to coat well. Lay strips on paper towels on your work surface. Set aside 1 hour.
• Meanwhile, spray a large saucepan with nonstick spray and set over medium heat. Add the onion; cook, stirring often, until softened, about 2 minutes. Add garlic; cook 20 seconds.
• Add defrosted ground beef.
• Stir in the tomatoes, basil, oregano, nutmeg and pepper. Cook, stirring occasionally, until the tomatoes start to break down and the sauce thickens, about 20 minutes.
• Position the rack in the center of the oven and preheat the oven to 350°F.
• Blot any moisture off the zucchini strips with paper towels. Use one third of the zucchini strips to line the bottom of a 9 x 13-inch baking pan, laying them lengthwise like you would lasagna noodles. Top evenly with one third of the sauce, then one third of the shredded cheese. Place half the remaining zucchini strips on top, as before, then top evenly with half the remaining sauce and half the remaining cheese. Repeat this process one more time: using the remaining zucchini, remaining sauce, and remaining cheese.
• Bake, uncovered, until bubbling, about 45 minutes. Let stand at room temperature for 10 minutes before slicing into 8 pieces; serve.