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    You are in: Home / Recipes / Zucchini Lasagna (Lasagne) - Low Carb Recipe
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    Zucchini Lasagna (Lasagne) - Low Carb

    1/16 Photos of Zucchini Lasagna (Lasagne) - Low Carb

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Marg (CaymanDesigns)'s Note:

    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. I wanted to make sure they were soft in the finished dish or I knew the kids wouldn't eat them. ;) The cottage cheese provides a slightly tangy note. I think we would have preferred ricotta, but that is personal taste. I use my 11x7 baking dish and got 6 pieces the size of what you see in my photos. Both of the guys ate two so it fed 4 of us, and I double the meat. Adjust the recipe accordingly for your family.

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    Units: US | Metric


    1. 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.
    2. 2
      Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
    3. 3
      In small bowl slightly beat egg.
    4. 4
      Add cottage cheese, half of shredded cheese and flour.
    5. 5
      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.
    6. 6
      Bake uncovered at 375 degrees F for 30 minutes.
    7. 7
      Sprinkle with remaining cheese. Bake 10 minutes longer.
    8. 8
      Let stand 10 minutes before serving.

    Ratings & Reviews:

    • on July 15, 2010


      Awesome base recipe, but made for tweeking. I doubled the beef, a must! I also doubled the seasoning and garlic. I used about 3 medium zucchini, (on top of sauce) sliced about 1/4" thick to line my baking dish boiled them a little so they would cook faster, seasoned with S&P. I did the cheese like in the recipe but it was really not enough compaired to all the meat in the sauce so I doubled that but I used ricotta cheese and seasoned that too. I added a layer of fresh basil leaves on the cheese. Layered the sauce and zucchini but on top of the last layer I added fresh mozzarella cheese. Let me tell you I could have eaten the whole tray. Will double to a 9x13 next time, definetly!! THANK YOU!! Just started a low carb way of eating and couldn't come up with anything. Now I have this.

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    • on May 24, 2011


      Great reciepe!!! I ended up going with the no boil lasagna noodles (which I highly reccommend) instead of the zucchini slices. However I did use the zucchini. I grated 3 zucchini and mixed it in with the tomatoes and seasonings. I did add extra garlic and I did double the meat. After that I went accordingly to recipe. My family and I loved it! The kids (ages 7 and 4) did not notice that there was veggies in it! Wahoo! :) Score!

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    • on April 21, 2010


      This is so good! We definitely did not miss the pasta! I used 1 lbs of ground beef, double the spices, and added salt. Before the salt the meat was pretty bland. I used ricotta because it had slightly less carbs than the cottage cheese I looked at. Also, I used a colby-jack blend because I'm not a huge mozzerella. This is definitely a keeper!! I am going to post it on my facebook right now :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (186)


    Nutritional Facts for Zucchini Lasagna (Lasagne) - Low Carb

    Serving Size: 1 (317 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 261.0
    Calories from Fat 104
    Total Fat 11.6 g
    Saturated Fat 5.0 g
    Cholesterol 98.6 mg
    Sodium 630.9 mg
    Total Carbohydrate 16.1 g
    Dietary Fiber 3.4 g
    Sugars 10.5 g
    Protein 24.4 g

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