Low-Carb Lasagna

Image and Recipe Copyright © 2003-2008 Jennifer Iserloh

I developed this recipe to entice my husband into eating more vegetables and less processed carbohydrates. It still has the luscious flavors of traditional Italian lasagna, but I use strips of zucchini in place of pasta to create a lighter lower carb version that also uses low-fat cheese.

Serves 4

Ingredients

15-oz container of skim or low-fat ricotta
1 cup fresh corn kernels or frozen corn, thawed and rinsed
1 large egg
1/2 cup grated Parmesan, divided
2 Tbs fresh parsley, minced
1 tsp freshly grated nutmeg
1 cup grated part-skim mozzarella
1 – 28 oz can of whole peeled tomatoes
1 clove of garlic
1/2 small yellow onion, chopped
1 pound of zucchini, cut lengthwise into thin slices
1/2 pound large white or cremini mushrooms, sliced thinly
salt and freshly black pepper to taste

Directions

Preheat the oven to 350° F. Line an 8×8 baking pan with aluminum foil. In a large bowl, combine the ricotta, corn, egg, 1/4 cup Parmesan, parsley, and nutmeg. Stir and season with salt and pepper. In a blender or with an immersion stick blender in a bowl, puree the tomatoes, garlic and onion. Season with salt and pepper to taste. Place 1/2 cup of the sauce at the bottom of the baking pan, spreading it evenly to coat.

Layer the zucchini slices on top of the sauce, overlapping the edges. Sprinkle with salt. Add half the ricotta mixture and top with the mushrooms. Sprinkle the mushrooms with a pinch of salt and add spread the rest of the ricotta on top. Place another layer of zucchini and top with the remaining sauce. Sprinkle with mozzarella and additional parmesan if using or serve the remaining parmesan table side. Baked uncovered, 40 - 45 minutes until the cheese is bubbly and lasagna is brown around the edges. Allow to cool 5-10 minutes before serving. This dish is also delicious reheated.

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Make It A Meal

Serve with Zucchini with Sage or Sweet Potato Mash.

Wine Pairing

Rose, Pinot Noir

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