No-Noodle Zucchini Lasagna
 
Prep time
Cook time
Total time
 
Make this low carb, gluten free dish for a hearty dinner filled with vegetables, rich meat sauce and cheesy goodness, minus the noodles! Thanks to Skinnytaste.com for the inspiration!
Author:
Serves: 6 servings
Ingredients
  • 8 medium zucchini, sliced lengthwise
  • 1 lb ground meat (I used Trader Joe's extra lean beef)
  • ½ onion, chopped
  • 2 28 oz cans crushed tomatoes
  • ¾ cup sliced basil
  • 1 cup part-skim shredded mozzarella cheese
  • ¾ cup part-skim ricotta
  • 1 egg
  • Olive oil
  • ¾ cup parmesan cheese
Instructions
  1. Slice the zucchini into "noodles" lengthwise, keeping as thin as possible
  2. Place the zucchini onto paper towels and sprinkle salt over. Cover with another layer of paper towels to drain the water
  3. In the meantime, turn on a saucepan on the stove at medium heat and sweat out your chopped onion in some olive oil
  4. Add your beef and cook the meat through, about 5-8 minutes
  5. Turn your crockpot on high, and add in the meat and onions mixture, the crushed tomatoes, and your basil. Add in some red wine for good measure, if you'd like!
  6. Let cook in the crockpot for 3-4 hours on high
  7. About an hour before serving dinner, mix the ricotta, parmesan and an egg in a small mixing bowl
  8. Preheat your oven to 350 degrees F
  9. Layer one layer of zucchini noodles in your baking dish
  10. Then brush on a layer of the cheese and egg mixture
  11. Cover with a layer of the meatsauce
  12. Repeat until you can't fill that baking dish any longer!
  13. Top with more mozzarella cheese before baking
  14. Pop in the oven at 350 degrees F for 30-45 mins and until all nice and bubbly
  15. If there is still a lot of liquid at the bottom of your baking dish, feel free to drain before serving
  16. Serve piping hot to guests
Recipe by dani california cooks at http://www.danicaliforniacooks.com/no-noodle-zucchini-lasagna/