Low-Carb Lasagna Recipe

Packed with fresh vegetables and tomato sauce, this lasagna isn’t truly low-carb. In fact, vegetables high in fiber are the best kind of carbohydrates you can eat. What the dish is missing is the simple carbohydrates of refined pasta. Instead, you’ll use zucchini to make this healthy dinner. If you’re having a dinner party or will be super-busy this week (and we’re guessing you will be), definitely double the recipe. This comfort food is even better as leftovers.

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Low-Carb Lasagna

Serves: 4 |  Prep: 20 min. | Bake: 40 min.

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ingredients

• Olive oil cooking spray
• 2 large zucchini squash
• 1/2 pound ground turkey, lean ground beef or low-fat tofu
• 1/4 cup onions
• 1/2 cup green peppers
• 1/2 cup mushrooms
• 2 cloves minced garlic
• 12 oz (1/2 jar) low-sodium spaghetti sauce
• 2/3 cup fat-free ricotta cheese
• 1/2 cup (divided) fat-free mozarella cheese
• 1 egg white
• fresh or dried oregano and basil

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Instructions:

1. 

   Zucchini replaces pasta in this healthy recipe

   Pre-heat oven to 400 degrees. Lightly spray 8 x 8 baking dish with olive oil spray.

2. In a large sautee pan, brown 1/2 pound 90% lean ground turkey or 93% lean ground beef. Drain. If vegetarian, you can add low-fat firm tofu here, or into the cheese mixture below.
3. Add 1/4 cup sliced onions, 1/2 cup green peppers, 1/2 cup mushrooms, 2 gloves of minced garlic, 12oz low-sodium spaghetti sauce and plenty of fresh or dried oregano and basil. Bring to a boil. Simmer for 10 minutes.
4. Slice 2 large zucchini squash very thin lengthwise (this will act as the “pasta”).
5. In a small bowl, mix together 2/3 cup fat-free ricotta cheese, 1/4 cup low-fat mozzarella cheese, and 1 egg white. If using tofu, add here.
6. Place 1/2 of sliced zucchini in bottom of baking dish. Layer 1/2 of cheese mixture. Add 1/2 of tomato mixture. Repeat.
7. Bake 35 minutes.
8. Remove from oven to drain excess liquid from baking dish. Sprinkle 1/4 cup mozzarella cheese on top. Bake additional 5 minutes.