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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Zucchini Lasagna (Lasagne) - Low Carb Recipe

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This recipe for Zucchini Lasagna (Lasagne) - Low Carb is from The Blanchard Family's Favorite Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 ½ cups zucchini, sliced 1/4 inch thick
(about 2 medium)
½ lb lean ground beef (I use 1 lb.)
1/4 cup onion, chopped
2 small tomatoes, cut up
1 (6 ounce) can tomato paste
1 garlic clove, minced
½ teaspoon dried oregano
½ teaspoon dried basil
1/4 teaspoon dried thyme
1/4 cup water
1/8 teaspoon pepper
1 egg
3/4 cup low fat cottage cheese (or low fat
or fat free ricotta)
½ cup mozzarella cheese, shredded (I use
8 oz. divided)
1 teaspoon flour

Directions:
Directions:
Cook zucchini until tender, drain and set aside.
Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and
bring to a boil.
Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
In small bowl slightly beat egg.
Add cottage cheese, half of shredded cheese and flour.
In (1 ½-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all
the cottage cheese mixture. Top with remaining meat and zucchini.
Bake uncovered at 375 degrees F for 30 minutes.
Sprinkle with remaining cheese. Bake 10 minutes longer.
Let stand 10 minutes before serving.

 

 

 

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