No Noodle Lasagna II
Low Carbohydrate Recipe
Another version of No Noodle Lasagna using hamburger with garlic, Italian seasoning, tomato sauce, zucchini, ricotta, eggs, parsley, mozzarella and shredded Parmesan.
2 pounds hamburger
1 clove garlic, minced
1 teaspoon Italian seasoning
Salt and black pepper
8 ounce can no-sugar tomato sauce
28 ounces zucchini (about 1 3/4 pounds)
15 ounces ricotta
Pinch chopped parsley
8 ounces shredded mozzarella
1/2 cup shredded Parmesan (2 ounces)
Brown the hamburger with the garlic; drain fat. Season with salt and pepper. Stir in the tomato sauce and Italian seasoning. Beat the eggs with the ricotta; add a little salt and pepper and the parsley. Thinly slice the zucchini lengthwise (about 1/8-inch thick -- do not peel).
Grease a 9 x 13-inch baking pan. Layer everything in this order: 1/3 zucchini, salt and pepper, 1/2 the meat sauce, 1/3 zucchini, salt and pepper, all of the ricotta, 1/2 the mozzarella and parmesan, 1/3 zucchini, salt and pepper, the rest of the meat sauce, the rest of the cheeses.
Bake at 325 degrees for 45 minutes to an hour until bubbly and zucchini is cooked well.
Makes 8-12 servings (8 servings - 8 carbs each) (10 servings - 6.5 carbs each) (12 servings - 5.5 carbs each)