Zucchini Lasagna-Great Recipe-Low In Carbohydrates
6 servings
50 min 20 min prep
| 2 1/2 | cups zucchini, sliced 1/4 inch thick (about 2 medium) |
| 1/2 | Lb Buffalo, ground |
| 1/4 | cup onions, chopped |
| 2 | small tomatoes, cut up |
| 1 (6 | ounce) can tomato paste |
| 1 | garlic clove, minced |
| 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 cottage cheese or Ricotta cheese |
| 1/2 | cup mozzarella cheese, shredded |
| 1 | teaspoon flour |
- 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 or 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 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.