Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 12-29-2002, 02:32 PM   #1
Very Gabby LCF Member!!!
 
NorthernNisse's Avatar
 
Join Date: Jun 2002
Location: Minnetonka, Minnesota
Posts: 7,994
Gallery: NorthernNisse
Stats: 234/180/180 5'7.5"
WOE: Atkins '72
Zucchini Lasagna Lovers Update

I am a big fan of Pocohontas's Zucchini Lasagna and have made it many times. Then Atkins posted an Eggplant Lasagna recipe that is similar, but takes a few steps further. Yes, it is a little more putsy, and a little more expensive, but boy was it worth it!!! It looked like something out of a magazine and tastes like a 5 star restaurant. Delicious! I still preferred using zucchini.

I also liked that it incorperates some spinach which helps get some extra dark greens in. The egg also firms things up. The roasting or grilling of the zucchini solves the problem of the lasagna getting to soupy. The layer of roasted portabella mushrooms was delicious and added even more great texture. I will post both recipes and let you decide what you may enjoy tweaking to your personal perfection. I went the whole nine yards.

Zucchini Lasagna

1/2 pound ground beef - browned
1/2 pound Italian sausage - browned
4 medium zucchini - peeled and sliced very thinly lengthwise
1/4 cup olive oil
1 cup Ricotta cheese
1 cup spaghetti sauce - (I use Classico Sun Dried Tomato 12 carbs)
2 cups shredded Mozzarella cheese
1/4 cup shredded Parmesan cheese

Spread a very thin layer of sauce on the bottom of 9x9 casserole.
Brown meat and drain.
Add tomato sauce. Mix well and divide into four portions.
Layer zucchini, meat sauce, Ricotta, shredded cheese. Repeat layering four times.
Sprinkle remaining cheese and shredded Parmesan cheese on top.
Cover with foil and bake at 350 degrees for 30 minutes.
Then uncover and bake for 15 additional minutes.
Let stand for 10 minutes before serving.

**************************************************

Atkins Eggplant Mushroom Lasagna

2 medium Italian eggplant (I used 6 medium zucchini)
1 pound ground beef
1 cup spicy tomato sauce
4 medium Portabello mushroom caps - stems discarded
1/4 cup olive oil
salt and pepper
2 cups ricotta cheese
1 box (10 ounces) frozen leaf spinach - thawed and squeezed dry
2 eggs
1/4 cup Parmesan cheese - plus more for serving
2 cups shredded Mozzarella cheese

1. Trim the eggplant, discarding the stems and leaving peels on, then thinly slice lengthwise 1/4 inch thick. Arrange in layers in a colander, sprinkling each layer with salt. Let stand in the sink 15 minutes for bitter juices to drain.

2. In a heavy medium skillet over medium heat cook ground beef, breaking up the meat with a wooden spoon until browned and beginning to crisp, about 6 minutes. Drain liquid from skillet and stir in tomato sauce. Remove from heat; set aside to cool.

3. Brush mushrooms lightly with some of the olive oil, season with salt and pepper. Cook mushrooms 4 minutes per side in a grill pan or large skillet over medium heat until lightly browned and tender. Cut into 1/2" thick slices; set aside.

4. Heat broiler. Rinse eggplant slices and pat dry. Brush on both sides with olive oil and season with pepper. Broil 3 minutes per side until surface just begins to char; set aside to cool slightly.

5. In a food processor fitted with a metal blade, combine ricotta, spinach, eggs, and Parmesan cheese in pulses until blended. Season to taste with pepper.

6. Lightly oil a 13-x 9 inch glass baking dish. Arrange half the eggplant slices in an even layer on the bottom, overlapping slightly. Top with half the Mozzarella and all of the mushrooms. Spoon half of the meat sauce on top then add the ricotta mixture, spreading in an even layer. Arrange the remaining eggplant over the ricotta, then top with the remaining sauce and mozzarella.

7. Bake lasagna at 350 degrees for 30 minutes, until cheese is melted and sauce is bubbly. Let cool slightly before cutting and serving.

Josie
__________________
Simplify Your Life
Lagom

Last edited by NorthernNisse; 12-29-2002 at 02:44 PM..
NorthernNisse is offline   Reply With Quote

Sponsored Links
Old 12-31-2002, 08:06 AM   #2
Very Gabby LCF Member!!!
 
its4me's Avatar
 
Join Date: Nov 2002
Location: The Lovely Northwest US
Posts: 4,329
Gallery: its4me
WOE: Weight Watchers Points Plus
Start Date: 4/24/11
Josie,

Thanks for these recipes. I printed them just now and I am heading off to the kitchen to create.

I'll report on the taste

Lori
its4me is offline   Reply With Quote
Old 12-31-2002, 08:24 PM   #3
MAJOR LCF POSTER!
 
gonnalose's Avatar
 
Join Date: Jun 2002
Location: Phoenix Arizona
Posts: 2,151
Gallery: gonnalose
Stats: 260/252/160
WOE: Low carb
Start Date: restart 01/01/2007
I printed them out, too, and will give it a try soon.
gonnalose is offline   Reply With Quote
Old 01-01-2003, 09:35 AM   #4
Very Gabby LCF Member!!!
 
its4me's Avatar
 
Join Date: Nov 2002
Location: The Lovely Northwest US
Posts: 4,329
Gallery: its4me
WOE: Weight Watchers Points Plus
Start Date: 4/24/11
I guess I was craving the savory taste of a tomatoey thing. This was so good!
I made it last night - very easy too
its4me is offline   Reply With Quote
Old 08-18-2005, 05:55 PM   #5
Senior LCF Member
 
HeatherJanet's Avatar
 
Join Date: Jan 2004
Location: Calgary, Alberta
Posts: 452
Gallery: HeatherJanet
Stats: 150/137/120
WOE: Atkins
Start Date: January 2003
Bumping this because the farmers markets are loaded with zucchini and new members may not have seen Pocohontas's Zucchini Lasagna recipe. It is a classic and I think it is tastier after it has been frozen and reheated.
HeatherJanet is offline   Reply With Quote
Old 02-02-2010, 12:50 PM   #6
Junior LCF Member
 
Join Date: Nov 2009
Location: NYC
Posts: 19
Gallery: chyara
Stats: 275/243/130.3
WOE: Low Carb
bump
chyara is offline   Reply With Quote
Old 02-02-2010, 04:20 PM   #7
Major LCF Poster!
 
Join Date: Jun 2009
Posts: 1,312
Gallery: translationmx
Stats: 180/136 now 167/160.8/140
WOE: NK baby!
Start Date: Every day!!
bump
translationmx is offline   Reply With Quote
Old 08-13-2010, 11:57 AM   #8
Very Gabby LCF Member!!!
 
freeman525's Avatar
 
Join Date: Jun 2007
Location: Beautiful Western North Carolina
Posts: 3,530
Gallery: freeman525
Stats: (241)201.8/197.5/141
WOE: LC
Start Date: Restart 12/30/13
bump
freeman525 is offline   Reply With Quote
Old 08-13-2010, 12:13 PM   #9
Pam
Major LCF Poster!
 
Pam's Avatar
 
Join Date: Oct 2004
Location: Indiana
Posts: 1,026
Gallery: Pam
Stats: 181/150/145
WOE: moderate carbs
Start Date: March 2001
Thanks for the bumps
Pam is offline   Reply With Quote
Old 08-13-2010, 12:54 PM   #10
Major LCF Poster!
 
happylabs's Avatar
 
Join Date: Jun 2010
Location: USA
Posts: 1,110
Gallery: happylabs
WOE: Atkins
Start Date: June 1, 2010
The zucchini lasagna is awesome! I actually like it better made with zuch rather than noodles. Yum! Think I will make some this weekend.
happylabs is offline   Reply With Quote
Old 05-18-2011, 09:01 AM   #11
Junior LCF Member
 
Join Date: May 2011
Location: North Carolina
Posts: 1
Gallery: ladybug618
Stats: 170/148/135
WOE: Atkins
Start Date: Feb 2011
bump. because I was craving lasagna today, maybe others might also!
ladybug618 is offline   Reply With Quote
Old 07-24-2011, 10:10 AM   #12
Junior LCF Member
 
Sheepie's Avatar
 
Join Date: Jul 2011
Location: Missouri
Posts: 51
Gallery: Sheepie
Stats: 265/218/150
WOE: LCHF
Start Date: Feb 2011
This is a very bumpy post

Making this today so thought I'd add a bump!
Sheepie is offline   Reply With Quote
Old 07-24-2011, 12:08 PM   #13
Major LCF Poster!
 
Join Date: May 2003
Posts: 1,076
Gallery: ella5
I was just given a HUGE zucchini--well over a foot and a half long, as big around as both thumbs and index fingers put together. I have been looking for zucchini recipes. I'll be getting the ingredients and making this. I just made a 1 minute muffin and added zucchini shoestring strips and finely chopped walnuts. Good eating. Thanks!
Ella5
ella5 is offline   Reply With Quote
Old 07-24-2011, 12:47 PM   #14
Junior LCF Member
 
Sheepie's Avatar
 
Join Date: Jul 2011
Location: Missouri
Posts: 51
Gallery: Sheepie
Stats: 265/218/150
WOE: LCHF
Start Date: Feb 2011
Ella, some my zukes are unfortunately literally the size of my arm. They get away from me this time of the year but the whoppers are great for lasagna, bread etc. I also like to half, lengthwise, the medium sized ones, scoop out the seeds and fill with a hamburger/tomato sauce mixture and top with cheese then bake. I've also been shredding and slicing them and freezing for winter when I'm craving them.

BTW, just had a piece of lasagna and it was wonderful!!
Sheepie is offline   Reply With Quote
Old 07-24-2011, 07:56 PM   #15
Major LCF Poster!
 
happylabs's Avatar
 
Join Date: Jun 2010
Location: USA
Posts: 1,110
Gallery: happylabs
WOE: Atkins
Start Date: June 1, 2010
Bumpity bump! I have been hungry for this!
happylabs is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 03:31 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.