Zucchini-Noodle Lasagna
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 lb. zucchini
  • Nonstick cooking spray
  • 1 lb. extra lean ground beef (I used ground turkey breast)
  • 2 cups chopped fresh portobello mushrooms
  • 2 cloves garlic, minced
  • 1 24 to 26 oz. jar chunky-style pasta sauce
  • 1 8oz. can tomato sauce (I accidentally only had tomato paste which I googled to discover you can add water and have tomato sauce. Worked perfectly!)
  • 1 tsp.dried basil, crushed
  • 1 tsp. dried oregano, crushed
  • 1 tsp. fennel seeds, crushed (I omitted)
  • 1 egg, lightly beaten (I omitted)
  • 1 15 oz. container fat-free ricotta cheese (I didn't have so I used extra mozzarella)
  • 2 cups shredded part-skim mozzarella cheese (8 oz.)
Instructions
  1. Preheat broiler. Trim ends off zucchini. Cut zucchini lengthwise in to ¼ inch slices. Lightly coat both sides of slices with cooking spray; place half the slices in a single layer on a wire rack set on a large baking sheet. Broil 5 to 6 inches away from heat for 12 to 14 minutes or until lightly browned. Repeat with remaining zucchini slices. Reduce oven temp to 375 degrees.
  2. In a large skillet cook beef, mushrooms, and garlic until meat is browned. Drain off fat. Remove from heat. Stir the next five ingredients (through fennel seeds) into skillet. In a bowl combine egg and ricotta cheese.
  3. Spread 1 cup meat sauce in a 13x9 inch baking pan. Top with zucchini slices to cover. Spoon half the ricotta mixture on zucchini; use back of spoon to lightly spread over zucchini. Sprinkle with ¾ cup of the mozzarella. Top with half the remaining sauce. Repeat layers, ending with sauce.
  4. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese. Bake 10 to 15 minutes or until cheese is melted. Let stand 10 minutes before serving.
Recipe by mommy's two cents at http://mommystwocents.com/2016/05/carbs-are-the-devil/