Tuesday, April 19, 2011

Zucchini Lasagna

I made this recipe thinking it sounded pretty good but I didn't think it'd be anything great.  Boy was I wrong.  This Lasagna was amazing!  My 5 year old, who hates everything, loved it.  It was so nice to have finally made a healthy meal that no one cried over having to eat.

Zucchini Lasagna

Servings: 6 • Serving Size: 1/6th • Old Points: 8.5 pts • Points+: 10 pts
Calories: 418.8 • Fat: 17.6 g • Protein: 39.2 g • Carb: 20.9 g • Fiber: 3.1 g  

  • 1 lb 93% lean beef
  • 3 cloves garlic
  • 1/2 onion
  • 1 tsp olive oil
  • salt and pepper
  • 28 oz can crushed tomatoes
  • 2 tbsp chopped fresh basil
  • 3 medium zucchini, sliced 1/8" thick & sprinkled with salt
  • 15 oz fat free ricotta (or fat free Cottage Cheese)
  • 16 oz reduced fat mozzarella cheese, shredded (Weight Watchers)
  • 1/4 cup Parmigiano Reggiano
  • 1 large egg

On a gas grill or in the broiler, grill zucchini on each side, until cooked, about 1-2 minutes per side.

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well. 
 oven to 350°.

In a 9x12 casserole spread some meat sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with cheese mixture and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.

This is what happens when you leave Zucchini under a broiler for 15mins; Oops!  Guess I should be glad it was only 4 leftover slices & not my large pan.

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