Zucchini Lasagna (Lasagne) - Low Carb 5 points plus

By ozzie

Great for anyone going low carb OR who has so many zucchini, they don't know what to do!! We found the sauce to be very mild. I think it would be better with twice as much garlic. I boiled my zucchini slices for about 3 minutes so they were partially cooked, then patted them dry. Adjust seasonings to your own taste.

Ingredients

• 2 1/2 cups zucchini, sliced 1/4 inch thick (about 2 medium)
• 1/2 lb lean ground beef (or turkey)
• 1/4 cup onion, chopped
• 2 small tomatoes, cut up
• 1 (6 ounce) can tomato paste
• 1 garlic clove, minced-use more if you wish
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 cup water
• 1/8 teaspoon pepper
• 1 egg
• 3/4 cup low fat or fat free ricotta
• 1/2 cup mozzarella reduced fat cheese, shredded
• 1 teaspoon flour

Details

Servings 4
Preparation time 20mins
Cooking time 50mins
Adapted from food.com

Preparation

Step 1

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. 4 Add ricotta, half of shredded cheese and flour. In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the ricotta. 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.
Weight Watchers points plus 5