Zuchinni Lasagna

Honest to God - this tastes like the real thing...just make sure you have a baster, or lots of paper towels, as the zuchinni puts off a lot of water.

 

3-4 long green zuchinni squash (the less curve the easier)
6 cups Low Carb Marinara (I usually make my own)
2 lbs ground meat (any combo of turkey, chicken, or beef)
1 Tbsp minced garlic
2 eggs
15 oz ricotta
8 oz Mozzarella, shredded
8 oz Italian Mix cheese, shredded
2 Tbsp Italian seasoning

 

Cut the zuchinni lenghtwise, into about 1/4 inch strips, they will kind of resemble lasagna noodles. Pat them dry on paper towels (the more moisture you get out now, the better).

Brown the mean w/ the garlic, salt and pepper to taste & drain.

Mix the eggs with the ricotta in a small bowl.

Spray lasagna pan with olive or canola oil and being to layer -

• zuchinni
• meat
• ricotta mixture - smooth the best you can, it doesn't have to be perfect.
• sauce (about 1.5-2 cups)
• Mozzarella Cheese
• Italian seasoning

Repeat and use the Italian Cheese Mix on the 2nd layer.

Continue to layer until all ingrediants are gone - ending with cheese. I usually end up with 3 layers of everything except the meat, which is usually only two. Sprinkle top of cheese with additional italian seasoning.

Bake for 35 minutes uncovered, or until cheese is brown and bubbly. Cover with foil and continue to cook for an additional 25 minutes. Remove excess liquid every 15 minutes with the baster, and make sure to put a larger pan under the lasagna, or you will have a MESS!

After you remove the lasagna, you may find that there is still a lot of liquid along the edges. Use your baster to remove it, or blot it gently (don't get the cheese) with numerous paper towels.

This reheats fabulously and is actually better the next day! You won't even miss the noodles - I promise!

Tomato Eggplant Soup/Pasta Sauce - no meat

(Not super low carb...but by no means high carb. You can lessen the carb count by leaving out or adding less LC pasta. This is loaded with veggie antioxidents and it makes a great Lenten Friday meal, as the eggplant gives it a slightly meaty texture.)

½ c. red wine
2 Tbsp tomato paste
1 eggplant, diced
2 c. celery, diced
1 large onion
1 can tomatoes, slightly drained
3 Tbsp fresh garlic
3 c. chicken broth
1 Tbsp parley
½ Tbsp thyme
1 tsp chili powder
½ tsp cayenne
Salt, pepper, Olive Oil

Saute veggies in 2 Tbsp olive oil with 1 tsp salt, ½ tsp pepper and garlic. Add tomatoes. Remove from heat and blend to puree. Return to pot. Sauté just the veggies for approximately 5 more minutes. Add red wine, tomato paste, chicken broth and spices.

-If you want to make soup, add an additional 3 c. chicken broth
-If you are making pasta sauce, leave as is.

Allow to simmer for 10 minutes.

-If you are making soup, add 1 c. uncooked low carb pasta to the pot.
-If you are making pasta sauce, add 1.5 c. uncooked low carb pasta to the pot.

Cover and allow to simmer until the pasta is al dente – approximately 10 minutes, check the package. Serve topped with parmesan cheese and sour cream if desired.