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Noodling in Low Carb Land

As I have mentioned, I have been on a low carb diet from time to time. As a carb-o-holic, it is a true sacrifice, but I do find it works. Unfortunately, I will often start slipping the carbs back in and then more and more and back to the bag of potato chips.

One of the big carb items I end up missing is pasta. I am not sure if it is the pasta part per se, or the whole dish that uses pasta. One pasta dish that I have had some success with in low carb land is lasagna. In one iteration, I make it as you’d make any lasagna, but leave out the noodles. Unfortunately it tends to fall apart quite a bit.

This version substitutes long, thin slices of zucchini in place of the noodles. While they don’t hold up as well as the noodles, they work.

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A hearty, rich dish.

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Like any lasagna, there are quite a few ingredients.

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I used a mandolin to get nice shaves of the zucchini.

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Peppers, onions and the beef.

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With the sauce.

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Start your layering with the zucchini.

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Add some cheese.

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Meat. Repeat. Top with cheese.

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There is nothing quite like a layer of nicely browned cheese on something. Am I right???

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You can see the zucchini/noodles poking through.

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Beautiful!

No-Noodle Zucchini Lasagna

Prep Time: 30 min | Cook Time: 1 hr | Makes: 8

Ingredients:

  • 2 large zucchini
  • 1 tablespoon salt
  • 1 pound ground beef
  • 1 1/2 teaspoons ground black pepper
  • 1 small green bell pepper, diced
  • 1 onion, diced
  • 1 cup tomato paste
  • 1 (16 ounce) can tomato sauce
  • 1/4 cup red wine
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • hot water as needed
  • 1 egg
  • 1 (15 ounce) container low-fat ricotta cheese
  • 2 tablespoons chopped fresh parsley
  • 1 (16 ounce) package frozen chopped spinach, thawed and drained
  • 1 pound fresh mushrooms, sliced
  • 8 ounces shredded mozzarella cheese
  • 8 ounces grated Parmesan cheese

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9×13 inch baking pan.

2. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.

3. To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.

4. Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.

5. To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.

6. Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.

Nutritional Info:

Nutrition Amount Per Serving (8 total) Calories 494 cal 25% Fat 27.3 g 42% Carbs 23.2 g 7% Protein 41.3 g 83% Cholesterol 121 mg 40% Sodium 2200 mg 88% Based on a 2,000 calorie diet

Source: http://m.allrecipes.com/recipe/172958/no-noodle-zucchini-lasagna

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Categories: Baking3, Beef, Cheese3, Italian, Low Carb, Main Dish 3, Pasta, Recipes, Vegetable4, Wine

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

3 Comments on “Noodling in Low Carb Land”

  1. June 22, 2014 at 11:32 am #

    OMG’ness!!!!

  2. June 24, 2014 at 10:21 am #

    This sounds delicious, I love the low carb factor and will try this on the weekend. Thanks for sharing.

  3. August 21, 2014 at 11:01 am #

    I used eggplant + zucchini as my noodle replacement/layer base. I would definitely recommend adding eggplant. Extra yummy!

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