I wasn’t compensated for this post. This is a variance on a recipe my friend told me. I’m not sure where she picked it up from.
My Spin on Zucchini Lasagna
I have to be honest I’m not having the best luck losing the weight I have gained since having my girls. I’m really trying hard to make things that are good for me and the family and not sacrifice the taste of the meals we love so much.
I have had blood sugar issues, insulin resistance, for about 7 years now. I’ve been gestational diabetic with both girls. I really have to watch the carbs I take in or I gain weight very easily. Since I stopped breastfeeding my youngest over the last few months my numbers are getting worse. With the medicines I’m taking I’m pretty sure I’m type 2 diabetic now. This scared me so I’m back to exercising at least once a day and eating what I should.
That is where this recipe was formed. I have had vegetable lasagna where the zucchini was used in place of the noodles. That is perfect for me because I shouldn’t eat pasta and veggies are always better. I have one problem with all vegetable dishes. They do not fill me up long! So here is my recipe for zucchini lasagna.
What you need:
1 pound extra lean hamburger
1 small onion chopped
1 clove garlic minced
1 jar of pasta sauce of your choice
3 zucchini cut thin length wise ( think like lasagna noodles)
Italian seasoning to taste
1 16 oz lowfat ricotta cheese or lowfat cottage cheese your choice
1/4 cup parm cheese
1 1/2 cup shredded mozzarella cheese
Preheat oven at 350. Cook onion and garlic in a large saucepan coated with cooking spray. Cook until onion has softened. Add hamburger and cook until no longer pink. Add pasta sauce. Turn heat to low. Mix ricotta or cottage cheese with Italian seasoning, egg, and parm cheese.
In a 13×9 add about 3/4 cup of meat sauce to the bottom of the pan. Lay out the sliced zucchini evenly. Top with the cheese mixture. Sprinkle with a half a cup of mozzarella. Top with another layer of zucchini noodles. Add the rest of meat sauce. Finish with the rest of mozzarella cheese. I spray my aluminum foil with cooking spray so that the cheese doesn’t stick. Cook for 45 minutes covered. Remove aluminum foil and cook an additional 15 minutes. Let cool for 5 minutes. Enjoy!
You can add more parm cheese and serve with a salad or garlic bread. Yes I said bread, one piece is okay considering there aren’t many in the main dish. Or you can be good like I was and have a salad! I hope you enjoy this recipe as much as our family does!
I know you love recipes as much as I do. Make sure you check out the great recipes from our friends at the Village Bakery.