Wednesday, 26 March 2014

Zucchini Lasagna (Lasagne) - Low Carb



  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.
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