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Thursday, September 24, 2015

Zucchini Noodle Lasagna

This lasagna is just as good as the noodle variety in my opinion. It is low carb and gluten free for all of us that are on Atkins, Paleo, and Mediterranean diets .


1 lb  lean  ground beef 
1 clove garlic chopped very fine 
1/2 onion diced
1/2 green pepper diced
1 jar  (quart)spaghetti sauce of choice...I can my own
3 medium zucchini, sliced 1/8" thick 
12 oz  small curd cottage cheese
16 oz  mozzarella cheese, shredded  
1 large egg

Now the thing with zucchini is it holds a crapload of moisture. You must get a large portion of it out unless you want watery lasagna. You can salt it for 10 minutes then press the moisture out with paper towels, or to get even more of the moisture out and have extra time,I froze enough zucchini slices for one lasagna recipe. When the zucchini was defrosted, a large amount of liquid came out. I squeezed the slices, and they held their shape really well. Your choice. 

In a fry pan, brown meat with  the green pepper ,onions, garlic, and season with salt and pepper to taste.then drain

Add spaghetti sauce to the pan.

Simmer on low for about 30 minutes, you want thick sauce because of the water content in the zucchini..

Add the egg to the cottage cheese and stir well.

Now you just want to layer all of the goodness in a 10 to 12 inch square pan It goes zucchini noodles , beef mixture, cottage cheese mixture, and mozzarella...repeat once more then top with only meat sauce and any remaining mozzarella cheese.

Bake in a preheated  350 degree oven  for one hour...cool for 15 minutes , then serve with a optional dollop of Daisy (sour cream).. YUUUUUUMMMY!!!