Saturday, July 22, 2017

Zucchini Lasagna (Low Carb & Diabetes Friendly)

Will's grandmother gave us a plethora ofcucumbers and zucchinis. And the zucchini -- it was a baseball bat! And I was hankering for lasagna, so I thought a healthy alternative would be perfect!

  • Zucchini, sliced thin
  • 1 pound ground beef
  • 1 pound italian sausage
  • 2 jars marinara sauce
  • Ricotta
  • Cottage cheese
  • Chopped spinach
  • Mozzarella cheese, sliced or shredded
  • Parmesan
  • Slice the zucchini
  • Mix the ricotta, cottage cheese, and spinach (thaw & drain). I did a 2:1 ratio of ricotta:cottage cheese.
  • Brown the beef and sausage, crumbling into small pieces. Add the jars of marinara and bring to a simmer.
  • Layer the bottom of a 9x13 pan with some marinara. Put a layer of zucchini, mozzarella, then a layer of cheese mix. Repeat until the pan is full. I ended with a layer of marinara sauce and then I sprinkled the top with grated parmesan cheese.
  • Bake in a 350 degrees for 30 minutes. Serve with garlic bread.