As you can see, I am on a zucchini kick. I was inspired by a recipe I saw in a Martha Stewart magazine to make zucchini lasagna. Substituting vegetables for pasta is a great alternative to try in your pasta dishes. It cuts down on your carbohydrates and calories while providing more nutrition and fiber. Since I didn't have meat, I used allrecipes.com to find an alternative; there was none so I created a recipe myself.
Ingredients:
2 large zucchini
salt
grape seed or olive oil
2 garlic cloves
1 onion, diced
2 bell peppers, diced
28 oz can of diced tomatoes
2 cans of northern beans (or whatever you've got)
1/2 tsp paprika
1/2 tsp cumin
15 oz tub of ricotta cheese
2 tbsp parsley
1 egg, beaten
Recipe:
1. Preheat oven to 350F
2. Slice zucchini into thin pieces lengthwise to resemble lasagna noodles. Sprinkle salt over zucchini and place in collander to drain water.
3. Heat oil until fragrant. Lightly saute garlic, onion, and bell peppers until soft. Pour in diced tomatoes and northern beans. Add paprika, cumin, salt, and pepper to taste.
4. In separate bowl, combine ricotta cheese, parsley, and egg.
5. In a 9x13 baking dish, layer tomato sauce, zucchini slices, and cheese. Repeat until there's nothing left. Last layer should be the tomato sauce. If zucchini is last, pour tomato sauce over it to keep it moist.
6. Bake uncovered for 45 minutes. Top with parmesan or romano cheese and enjoy!
If you wanted to, you could substitute the beans for 1 lbs ground beef or turkey. I'm sure it would turn out great just the same.
In health,
Lauren
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