Gluten Free Lasagna

Low Carb Lasagna

Posted on

Have you ever missed a zucchini or two in the garden and they have grown to zeppelin-like proportions or been gifted some of these babies from friend’s garden? Well fret not for I have the perfect solution.Take out your mandoline or a very sharp knife and cut these into 1/8 inch thick strips lengthwise and you have the start of a fabulous lasagna that is low carb, gluten-free, and diabetic friendly. Because you are using the squash instead of pasta you also have your veggie serving built in and have avoided all that refined flour and calories. You can also make this a meatless entree by just omitting the turkey sausage in the recipe.
PRINT Low Carb Lasagna Recipe from MS Word

Low Carb Lasagna


Yield: 6-8 servings

2 very large zucchini (green or yellow)
2 lbs. reduced fat ricotta cheese
1 ¼ lbs. lean Italian seasoned turkey sausage
14 oz. reduced fat part skim mozzarella cheese
2-14 ½ oz. cans of diced tomatoes
1-12 oz. can tomato paste
8 fl. oz. Merlot or burgundy red wine
1 ½ lbs. Crimini mushrooms
5 cloves of garlic
6 sprigs fresh basil
2 oz. egg beaters or 2 eggs
1 oz. shredded parmesan or Romano cheese
2 tablespoons of sucralose or sugar
1 tablespoon Kosher salt
1 tablespoon Italian seasoning
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
1 ½ tablespoons extra virgin olive oil

Slice the large zucchini lengthwise on a mandolin 1/8 inch thick to use in place of pasta. (Don’t cook it). Shred mozzarella cheese, set aside. Combine ricotta, eggs, ½ teaspoon of salt, 1 teaspoon of pepper and Parmesan or Romano cheese in a bowl, set aside. Slice mushrooms, mince garlic and chop basil. In a saucepan add ½ tablespoon of olive oil, sausage (remove casings), mushrooms, garlic and sauté till sausage is cooked. Drain excess fat and add tomato products, basil 1 tablespoon kosher salt, sucralose or sugar and the wine, reduce to medium heat and cook for 15 minutes stirring frequently. Coat a large lasagna pan with 1 tablespoon of olive oil. Layer zucchini, ricotta mixture, sauce and mozzarella lasagna style. Bake in 375° oven for 20 minutes. Slice and serve.

© 2011 Aron David Bradley
http://www.boomercuisine.com

Low Carb Lasagna

Posted on Updated on

Have you ever missed a zucchini or two in the garden and they have grown to zeppelin-like proportions or been gifted some of these babies from friend’s garden? Well fret not for I have the perfect solution.Take out your mandoline or a very sharp knife and cut these into 1/8 inch thick strips lengthwise and you have the start of a fabulous lasagna that is low carb, gluten-free, and diabetic friendly. Because you are using the squash instead of pasta you also have your veggie serving built in and have avoided all that refined flour and calories. You can also make this a meatless entree by just omitting the turkey sausage in the recipe.
PRINT Low Carb Lasagna Recipe from MS Word

Low Carb Lasagna


Yield: 6-8 servings

2 very large zucchini (green or yellow)
2 lbs. reduced fat ricotta cheese
1 ¼ lbs. lean Italian seasoned turkey sausage
14 oz. reduced fat part skim mozzarella cheese
2-14 ½ oz. cans of diced tomatoes
1-12 oz. can tomato paste
8 fl. oz. Merlot or burgundy red wine
1 ½ lbs. Crimini mushrooms
5 cloves of garlic
6 sprigs fresh basil
2 oz. egg beaters or 2 eggs
1 oz. shredded parmesan or Romano cheese
2 tablespoons of sucralose or sugar
1 tablespoon Kosher salt
1 tablespoon Italian seasoning
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
1 ½ tablespoons extra virgin olive oil

Slice the large zucchini lengthwise on a mandolin 1/8 inch thick to use in place of pasta. (Don’t cook it). Shred mozzarella cheese, set aside. Combine ricotta, eggs, ½ teaspoon of salt, 1 teaspoon of pepper and Parmesan or Romano cheese in a bowl, set aside. Slice mushrooms, mince garlic and chop basil. In a saucepan add ½ tablespoon of olive oil, sausage (remove casings), mushrooms, garlic and sauté till sausage is cooked. Drain excess fat and add tomato products, basil 1 tablespoon kosher salt, sucralose or sugar and the wine, reduce to medium heat and cook for 15 minutes stirring frequently. Coat a large lasagna pan with 1 tablespoon of olive oil. Layer zucchini, ricotta mixture, sauce and mozzarella lasagna style. Bake in 375° oven for 20 minutes. Slice and serve.

© 2011 Aron David Bradley
http://www.boomercuisine.com