With my sister’s wedding coming up in just a few weeks, I’ve been trying to cut out a lot of the carbs from my diet. Eating fewer carbs has been surprisingly easy. Coming up with family-friendly meals that are low in carbs has been more difficult. I’ve been eating a lot of stir fry without rice, tacos without shells, and salad.
I saw a Vegetable Lasagna Throwdown a while back and Bobby Flay’s competitors used fried zucchini instead of noodles in their lasagna. I decided to try my own zucchini lasagna, but to make it a little healthier I oven roasted the zucchini. It turned out really well; I didn’t even miss the pasta. Even Josue, who’s more of a carb lover than a veggie lover, enjoyed it.
Low-carb Lasagna
- 3 large zucchini
- Olive oil
- Salt
- Pepper
- 1 pound mushrooms (optional)
- 1 pound turkey sausage
- 15 ounces part-skim ricotta cheese
- 1 egg
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- Marinara sauce
- 8 ounces shredded mozzarella
Preheat the oven to 425 degrees. Cut the zucchini lengthwise into 1/8 inch thick slices. Place the slices on baking sheets, drizzle them with olive oil and sprinkle them with salt and pepper. Roast the zucchini until it’s tender, 15-20 minutes. Slice the mushrooms and saute them in a large skillet over high heat in a little bit of olive oil. (Pre-cooking the mushrooms will prevent them from giving off water inside the lasagna.) Cook the mushrooms until they’re browned. Remove them from the pan and use the skillet to brown the turkey sausage. In a small bowl, mix the ricotta cheese, the egg, the herbs, the black pepper and the Parmesan cheese together.
To assemble the lasagna, coat the bottom of a 9 x 13 baking pan with a thin layer of the marinara sauce. Cover the marina with a third of the zucchini “noodles.” Spread half of the ricotta over the zucchini, cover with half of the turkey sausage, half of the mushrooms and cover with marinara sauce. Repeat this process with a second layer. Finish with a layer of zucchini covered with marinara and topped with mozzarella. Bake the lasagna until it’s heated through and the cheese is browned, about 30 minutes. Allow the lasagna to stand for 15 minutes before serving to give it time to set up.
This looks seriously wonderful! I was just telling Mike that I’ve been missing your recipes. :) This one is a definite winner and one I’ll be eating very soon! It’s like a summer-time lasagna (and I love zucchini).
Aww, thanks. I’ve been super busy but I definitely need to catch up on all your cooking adventures!
I can’t even imagine – work, a photo class, all of the other life stuff, cooking, blogging and a little one. I’d be so wiped out. How is the class going? Your photos look fantastic (they always have…but that shot of the zucchini is awesome!).
This looks SO good! I love the idea of cutting the carbs and eating more veggies. I’m going to make this soon. Thanks!
Thanks! I think knowing that this was healthy made it taste even better. Enjoy!
What a brilliant idea – I cannot wait to get hold of some zucchini to give this recipe a try. Great to have new ways of trying favourite recipes.
:-) Mandy
Thanks, Mandy! I know it’s not quite zucchini season, but I couldn’t wait to post this. I guess your zucchini season is probably not the same as mine though :)
yay! i have been waiting for you to post your recipe. I am definitely making it this week :)
I hope you like it!
I saw low-carb and was a little hesistant. (sorry) But this looks just wonderful. I love veggie lasagna. I usually do mushroom. Although, I only make lasagna about once a year. Too much for two people.
Haha, thanks for reading on :) I’d love to try your lasagna. I’m sure it’s delicious!
i love lasagna but rarely make it. this is a fabulous way to replace the pasts. thank you, thank you, thank you.
You’re welcome! I hope you enjoy :)
This sounds so yummy! I can’t wait to try it. I have tried replacing noodles with eggplant, but now I can try this out. I’ll let you know!
I’ll have to try the eggplant sometime. It sounds good too!
Great idea to substitute zucchini for the pasta. I have done something similar with eggplant, but I bet the zucchini is lighter.
Thanks! The eggplant is a good idea too. It would probably stand up to the rest of the ingredients better than the zucchini which is so soft.
Looks great Laura! I love reading your posts.. Fun stuff! I have recently experimented with using zucchini/squash instead of pasta noodles. I was trying to make noodles healthier for London and he loves them and can’t tell the difference! I just shred them into noodle like strips with a vegetable peeler and stir fri. You should try if you are doing low carb!
That’s a great idea. I had heard of using spaghetti squash instead of noodles, but I never thought of shredding up the squash. Natalie loved the lasagna I made with zucchini so I’ll definitely try that.