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Joy's Low-carb Lasagna
(from the LOWCarbCookingRecipesTechniques_MORE list)
(Note from Magic: this would be darn good with eggplant in place of the
zucchini)
5 good sized zucchinis sliced lengthwise into 4 pieces each
1-1/2 pounds italian sausage
1 small red onion chopped
1 jar low carb spaghetti sauce
spaghetti seasoning to taste
1 can italian style chopped tomatoes
2 small cans sliced ripe olives
1-1/2 pounds ricotta cheese
1 pound shredded mozzarella cheese
1/2 pound shredded parmesan cheese
Boil the sliced zucchini until medium done. Don't boil too long or
you'll have trouble keeping it together.
Brown the sausage and onions together. Add the spaghetti seasoning,
olives, tomatoes and spaghetti sauce and simmer for about 10 min or so.
Grease a lasagna pan.
Put down 10 pieces of zucchini on the bottom of the pan.
Cover with about 1/2 of the sauce mixture.
Then spoon 1/2 of the ricotta cheese on top and smooth.
Cover with about 1/2 of the mozzarella cheese and top with 1/2 of the
parmesan cheese.
Lay down the next layer of zucchini, top with the remainder of the sauce, add
the remainder of the ricotta and smooth, then add the remainder of the
mozzarella and topping it off with the remainder of the parmesan cheese.
Bake for about 1 hour at 425 degrees until hot and bubbly.
Slice into 12 servings and serve or do like I do and freeze it in single
serving containers to pop in the microwave for lunch or dinner.
This stuff is totally awesome!
*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
If you are on AOL and would like to be added to the invitation list, please email HOSTFoodMagic@...
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