Zucchini Lasagna

Zucchini Lasagna

Zucchini Lasagna

As with most lasagnas, the process can be a bit drawn out, but the final product is worth the effort.  I was making a triple batch of my regular spaghetti sauce last night to put in the freezer and decided to make my zucchini lasagna while I had that huge pot full of sauce staring at me.   I had 3 zucchini in the fridge I needed to use up so I began constructing the lasagna late last night for popping into the freezer as well.  This recipe is suitable for Atkins Induction phase and above and keto diets.

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4 c. my Spaghetti Sauce with the addition of 4 large mushrooms (sliced) and 1 c. peeled cubed (1″) eggplant:

21 oz.  zucchini squash, sliced laterally  thin slices

¼ dry red wine, stirred into the sauce  (omit wine if still in Induction Phase)

4 oz. cream cheese (or ricotta if you prefer)

1½ mozzarella cheese, shredded

1 c. Parmesan cheese, grated

1 T. olive oil

DIRECTIONS:  Make up the spaghetti sauce per recipe instructions, adding the 4 sliced mushrooms and 1 c. cubed eggplant (if you like eggplant).  Bring a large pot of water to a boil and drop sliced zucchini in the water for 2 minutes only.  Remove, drain and run cold water over the zucchini “lasagna noodles”  until they are cool enough to handle.  Preheat oven to 350º.  Sweat zucchini by slicing into thin lengthwise slices, salting an laying on paper towels for 10 minutes.  Turn and repeat on fresh towels.  Oil a glass lasagne dish with the olive oil and lay a layer of the zucchini on the bottom of the pan.  I like to use up the not-so-pretty slices on the bottom.  Top with ½ cup of sauce dotted and spread over it.  Then dot with 2 oz. of the cream/ricotta cheese, ¼ c. mozzarella and ¼ c. Parmesan.  Repeat 3 more times, ending with a sauce/cheese layer.  Cover with foil and bake in 350º oven for 30 minutes.  Remove foil and gently tilt pan a bit by sink and spoon of any excess water that has bled out from the zucchini.  Pop back into oven uncovered for another 30-40 minutes.  Serve with a nice green salad or green veggie of your choice.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

418.5 calories

28.7 g  fat

14.33 g carbs, 3.7 g fiber, 10.63 NET CARBS

25.6 g protein

464 mg sodium

By Peggy Posted in Beef

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