I'm just a plain old Southern cook and my husband loves traditional southern meals. Unfortunately, he is diabetic. His doctor advised him to go on a low carb diet, no white flour, no fruits, nothing that comes from a root. I've been trying many different low carb recipes that will sastisfy him and keep him happy. This is one that I came up with when trying to figure out what to do with some hamburger that I had. It is wonderful! He enjoyed so much, he ate it for lunch the next day. I know that many of you are low carbers also, so I'm sharing this recipe with y'all and hope that you enjoy it!
Notes from the Test Kitchen:
What a great homemade lasagna recipe! I love the flavors from the three ooey gooey cheeses and Elaine's homemade tomato sauce is perfect. With so much flavor, no one will know this is lightened up or miss the noodles.
lean ground beef (or you may use 1 pound ground beef and 1/2 pound ground turkey, sausage, or any ground meat you prefer)
onion, peeled and chopped
zucchini, cut in half and sliced lengthwise
2 - 14.5
canned diced tomatoes
can tomato paste
2 - 4
cans mushroom pieces (you can also use fresh mushrooms, sliced and sauteed)
1Preheat oven to 350 degrees. Coat a 9 x 13 casserole dish with cooking spray and set aside.
2Place ground beef, onions and garlic in a skillet coated with cooking spray. Sprinkle with salt. Brown ground beef until done and onions are tender. Drain well, pressing with paper towels to remove as much excess grease as possible. Return to pan and set aside.
3In another skillet, add olive oil and heat. Add zucchini slices and brown lightly. Remove to plate when done and set aside. NOTE: You can do this while ground beef is browning.
4In a medium saucepan, add tomatoes, paste, Splenda and spices and bring to a boil. Reduce heat and simmer for about 15 minutes. NOTE: I do this while I'm browning my ground beef and zucchini.
5Mix the tomato sauce, canned mushrooms, and ground beef together. Layer about half of the ground beef mixture into the bottom of prepared casserole dish. Next, add a layer of the sliced zucchini, then layer about half of the mozzarella cheese. Layer remaining ground beef mixture and top with remaining zucchini slices. Cover with provolone cheese slices and remaining mozzarella.
6Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for 10 more minutes or until cheese is lightly browned. Remove from oven and sprinkle generously with grated Parmesan cheese. Let stand for about 10 minutes and serve.
7This zucchini lasagna recipe has about 312 calories and 10 net carbs per serving. Enjoy without guilt or affecting blood glucose levels.