ELC-Easy-Low-Carb-Zucchini-Lasagna-27

Ingredients

  • 1 zucchini cut into slices 1/4″ thick
  • 1/2 pound ground beef
  • 1/2 pound ground Italian sausage
  • 1 onion medium
  • 2 cups pasta sauce divided
  • 7 ounces diced tomatoes drained
  • 1/2 teaspoon Italian seasoning
  • 2 cups cottage cheese
  • 1 egg beaten
  • 1 egg yolk beaten
  • 1/2 cup cooked spinach chopped, drained
  • 1/4 cup parmesan cheese
  • 1 1/2 cups mozzarella cheese
  • 1/8 teaspoon nutmeg

Instructions

  • Cook zucchini in a 400˚F oven for 10-15 minutes to soften.
  • Fry the ground beef, sausage, and onion till brown. Add 1 cup pasta sauce, diced tomatoes, and Italian seasoning. Heat through.
  • In a medium bowl, mix together the beaten eggs with the cottage cheese. Add the spinach and parmesan cheese and nutmeg.
  • Pour 1/2 cup pasta sauce on the bottom of a 9 x 13″ pan. First layer the zucchini, meat sauce, layer of zucchini, cottage cheese mixture, zucchini, final layer of meat sauce and a final layer of zucchini. Top with remaining 1/2 cup pasta sauce.
  • Bake uncovered in a 350˚F oven for 1 hour. Cover with mozzarella cheese and continue to bake until cheese is brown and bubbly.

Nutrition

Calories: 243kcal | Carbohydrates: 8g | Protein: 16g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 79mg | Sodium: 655mg | Potassium: 376mg | Fiber: 1g | Sugar: 4g | Vitamin A: 446IU | Vitamin C: 8mg | Calcium: 162mg | Iron: 2mg

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