Spinach Lasagna Low Carb Recipes

SPINACH AND ZUCCHINI LASAGNA RECIPE

Steps:

• In a saucepan, heat the olive oil over medium heat. Add the onions, and cook 4-5 minutes until they are soft and golden. Add the garlic, and sauté, being careful not to burn the garlic. Add the tomato paste and stir well.
• Add the chopped tomatoes, including the juice in case you are using canned tomatoes. Add salt and ground fresh black pepper. Bring to a low simmer, cover, and cook for 25-30 minutes.
• Finally, remove from the heat, and add the fresh basil and spinach. Stir well. Adjust the seasoning if necessary.
• Arrange the zucchini slices in a single layer on a baking sheet coated with cooking oil spray. Broil for 5-8 minutes. Remove from the oven. Wait about 5 minutes to remove any excess moisture with paper towels if necessary. (This part is very important to avoid the lasagna becoming too soupy.)
• Preheat the oven to 375°F. In a medium bowl, mix the ricotta cheese, Parmesan cheese, and egg. Stir well.
• In a 9x13 casserole, spread some tomato-spinach sauce on the bottom. Layer 5 or 6 zucchini slices to cover. Place some of the ricotta cheese mixture on the zucchini slices, and top with some mozzarella cheese. Repeat the layers until all your ingredients are used.
• Top with sauce and mozzarella.
• Cover the casserole dish with aluminum foil, and bake for 30 minutes. Uncover, and cook an additional 10-15 minutes.
• Let stand about 10 minutes before serving. Garnish with parsley.

SPINACH EGGPLANT LASAGNA

Steps:

• Preheat the oven to 190C/375F degrees.
• Place the sliced eggplant onto a baking tray and brush with the olive oil on both sides.
• With a hot grill, place the eggplant under and grill until both sides are golden (turn over the eggplant once one side is cooked).
• Set aside.
• In a bowl, mix the spinach, ricotta, nutmeg, salt and pepper.
• Put a layer of the eggplant at the bottom of a greased baking dish.
• Spread some of the spinach mixture over the aubergine and cover in a layer.
• Cover this layer with a few spoons of low carb marinara sauce
• Repeat the layers until used up.
• Sprinkle the top with the Parmesan and mozzarella cheese and bake for 30-40 minutes.
• Eat and enjoy!

ULTIMATE LOW-CARB ZUCCHINI LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
• Pat dry zucchini slices with a paper towel to get rid of excess moisture.
• Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.
• Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
• Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.

SPINACH LASAGNA - LOW CARB

Steps:

• Preheat oven to 350.
• Brown hamburger with onion; drain off the fat.
• Mix in garlic powder and spaghetti sauce; season to taste and heat until bubbly.
• Soften the cream cheese in medium-size mirowaveable bowl for about 40-60 seconds. Stir until creamy. Beat in egg and pepper with a spoon until well mixed. Blend in the spinach.
• Spread half of meat mixture evenly in bottom of greased 8"x8" glass baking pan. Spread spinach mixture over the meat. Top with mozzarella, then the rest of the meat (OK if it doesn't completely cover the top). Sprinkle with parmesan.
• Bake at 350 about 30 minutes until hot and bubbly.
• OR cover with plastic wrap and vent one corner, then microwave on high for 3 minutes; then reduce to medium and cook for another 7-10 minutes until hot and bubbly.
• Let stand for 3 minutes before serving.