Best 5 Vegetarian Zucchini Cucumber Low Carbcalorie Lasagna For Recipes

VEGETARIAN ZUCCHINI & CUCUMBER LOW CARB/CALORIE LASAGNA FOR

Steps:

• Peel zucchini and cucumber with a vegetable peeler to get long wide strips
• Layer some of the sauce in a mini loaf pan.
• Now alternate layers of zucchini/sauce/cucumber/sauce.
• At one point slice the mushrooms and chop the garlic and add it to one layer.
• On the second to last layer, add the parmesan cheese
• Finish with the last of the sauce.
• Bake at 325 degrees for 30 minutes.

LOW CARB ZUCCHINI LASAGNA (SOUTH BEACH FRIENDLY)

Steps:

• Brown and drain ground beef. Chop spinach fine, grate 1/2 of 1 zucchini, mince garlic clove and add all three to beef. Add one jar spagehetti sauce and cook untill veggies are done. Add second jar and then turn off heat. Slice remaining zucchini lengthwise into 1/4 inch slices. Combine ricotta cheese, egg and parsley in a seperate bowl, set aside.
• Preheat oven to 400 degrees. Pour about 2 cups of the sauce you have just prepared into the bottom of a 9x13 pan (I prefer a glass pan).
• Layer 1/2 of the zucchini slices over sauce;.
• Spread 1/2 of the ricotta mixture on zucchini slices;.
• Sprinkle 1/2 of the mozzarella and parmesean cheeses over ricotta;.
• Spread 2 cups sauce over this.
• Repeat steps 3 - 6 using remaining ingredients.
• Cover with foil and place on foil lined cookie sheet to catch any drips.
• Bake 1 hour at 400 degrees. Can remove foil and cook an additional 10 minutes, if desired.

THE VEGETARIAN LASAGNA THAT FOOLED MY FATHER

Steps:

• You'll need a large glass baking dish or 5 to 6 miniature loaf pans to make this dish.
• Blanch zucchini in boiling water for 1- 1.5 minutes.
• Drain zucchini and place between tea towels to remove as much moisture as possible. Otherwise your lasagna will be watery.
• Sautee chopped mushrooms in olive oil, seasoning with salt & pepper.
• Add soy crumbles to mushroom mixture and sautee 1-2 minutes, then add spaghetti sauce.
• In a separate bowl, mix ricotta, cottage cheese, parmesan, garlic powder & salt & pepepr to taste.
• Begin by layering the bottom of your loaf pan(s) with strips of zucchini, then a layer of the cheese mixture, and finally a layer of sauce,a nd repeat. This should just about fill your pans.
• Cover with a layer of mozzarella.
• Wrap in plastic wrap and/or foil and freeze, or bake at 400 for 30 minute.
• If taking out of the freezer, thaw in the fridge for a day and pop in the oven at 400 degrees for 30 - 40 minutes.

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.

EASY ZUCCHINI LASAGNA

Steps:

• In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce and seasonings. Bring to boil; simmer, uncovered, for 5 minutes.
• Meanwhile, cut zucchini into 1/4-in. slices. In small bowl, combine cottage cheese and egg. In a greased 3-qt. baking dish, place half of the zucchini; sprinkle with half of flour. Top with cottage cheese mixture and half the meat mixture. Repeat layer of zucchini and flour.
• Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375° for 40 minutes or until heated through. Sprinkle with additional cheese if desired. Let stand for 10 minutes before serving. Yield: 6-8 servings.