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No Pasta Lasagna Recipe
When making a lasagna recipe, fast, simple and easy generally do not come into mind, but great flavor does. This recipe hits hard on
the taste factor, while having less carbs (gluten free) for the healthy factor, and is the easiest lasagna recipe I have ever made.
Prep Time: 15 min.
Cook Time: 40 min.
Total Time: 55 min.
Ingredients:
Recipe Makes 10 Servings
•
½ lb. (8 oz.) 93% lean ground beef
•
½ lb. (8 oz.) Italian sausage
•
8 oz. package of parmesan cheese
•
16 oz. container ricotta cheese
•
1 egg
•
16 oz. jar spaghetti sauce
•
14.5 oz. can diced tomatoes
•
2 tablespoons ketchup
•
6 oz. container feta cheese
•
3 medium zucchini
•
1 ½ teaspoon salt
Directions:
1.
In a medium to large pan brown sausage and meat, 7 to 10 minutes, then remove from heat and drain excess fat from pan.
2.
Slice zucchini into 1/8” thick slices (long ways). Lightly salt the slices on both sides and set aside for 10 minutes. Zucchini has a
lot of water when cooked, salting it takes out a lot of moisture for a better lasagna recipe. After the 10 minutes, blot excess
moisture with a paper towel.
3.
Preheat oven to 400 degrees F (200 degrees C).
4.
Measure 1 cup of Parmesan cheese and set aside. In a medium bowl stir together egg, ricotta cheese, and the rest of
Parmesan cheese. In a separate bowl stir together diced tomatoes, spaghetti sauce and ketchup.
5.
Spread a small amount of spaghetti sauce mixture in the bottom of a casserole dish. Top this with a layer of sliced zucchini.
Next cover the zucchini larger with the ricotta mixture layer and sprinkle a layer of feta on top of that. Finally cover the feta layer
with the meat. Repeat this process of layering with the remaining ingredients, ending with a final layer of the 1 cup of Parmesan
cheese.
6.
Bake in preheated over for roughly 40 minutes or until cheese is slightly browned.
Nutrition
Amount per Serving
Calories: 298
Total Fat: 19 g
Total Carbs: 11 g
Protein: 21 g
Sodium: 906 mg
Did you know???
o
Pork is a high protein that also offers a good source of different vitamins and minerals including Thiamin, Zinc, Vitamin
B2, B6, B3, Phoshorus, and Iron. The fat content of pork varies, but is usually higher than in most other meets.
o
Zucchini is low in carbs, calories and sugars but high in essential nutrients like potassium, manganese, and
antioxidants.
