Low Carb Vegetable Lasagna

This is a little more time consuming then regular lasagna, especially since I have to make it at the same time as I make regular Lasagna, because there is no way my kids are going to eat this.  But trust me it is very yummy and worth it.

**NoTE: You can make this with our without the meat sauce, it’s a great vegetarian dish.  I am typically not a big meat eater, however I feel like this dish needs a little substance so I typically use a meat sauce.
However, if you really don’t want to spend the time making your own sauce, just use your favorite jarred sauce and add ground beef or skip the meat all together and add lots of yummy chopped veggies.

zucchini-sliced

Ingredients:
For the Sauce:
See note above
Use my bolognese recipe
Use your own sauce recipe
etc…

For the Vegetables:
2 1/2 pounds Zucchini ends trimmed and cut 1/4 inch thick

1 bag frozen artichoke hearts, thawed and patted dry
1/2 head of cauliflower roasted
3/4 cup chopped roasted broccoli
3/4 pounds cremini mushrooms, stems trimmed and cut 1/4 inch thick
Salt
Pepper
1 tblsp All Purpose Flour
1/4 cup parmesan cheese

For the Filling
8 oz small curd skim cottage cheese
8 oz ricotta cheese
1 egg
salt and pepper
(you can also add frozen, thawed drained spinach to the mixture…which is fantastic)

4 cups Shredded Mozzarella
1 cup shredded Parmesan

To Prepare:
Carefully slice the zucchini lengthwise 1/4 inch thick. Put on two baking sheets that have been sprayed with nonstick spray, overlapping as needed. Roast about 10-15 minutes.
Remove and let cool
Roast the chopped garlic and broccoli on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast until slightly brown and tender. Move to a large bowl.
In a large frying pan, add two tablespoons olive oil. Add mushrooms and salt and pepper again. Cook about 5 minutes or until browned. Move to bowl with cauliflower and broccoli.
Add Artichokes to the same frying pan and sautee about 5 minutes or until slightly browned. Add to bowl with other vegetables.
Sprinkle the flour over the vegetables and lightly toss. This helps thicken the lasagna.

Add 1/2 cup of your sauce to the vegetable mixture.

Heat Oven to 375 degrees

In a 13 x 9 in baking dish, spread a layer of sauce on bottom of pan. Add a small layer of the vegetable mixture. Top with a layer of zucchini, add 1/3 of the filling and gently spread. Sprinkle 1/3 of the mozzarella and Parmesan (which I mix together) over the filling. Repeat same steps until all ingredients are used. The last layer should be the cheese mixture.
Cover with foil and cook 35 minutes, remove foil and cook another 10-15 minutes or until brown and bubbly.

There are so many ways to change this recipe. Use your favorite vegetables, avoid watery veggies because the zucchini has a lot of water. Substitute eggplant for the zucchini. Add a layer of sliced sausage…..etc. Be creative.

Enjoy!

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