Saturday, November 10, 2012

No Noodle Lasagna

My zucchini is ready in my garden! I am so excited about that fact. Since I have been trying to eat low carb, I found a few recipes for Veggie Lasagna and made it with zucchini instead of noodles. Both Don and I liked this. Next time I will slice the zucchini almost paper thin, so it cooks all the way through.

No Noodle Lasagna

 
1 white onion, diced
1 pound  ground sirloin
1 15oz can diced tomatoes,
I small can tomato paste
3 tbsp Italian seasoning
1 tsp salt
1/2 tsp pepper
2 cloves garlic, crushed
1 pound of zucchini thinly sliced and slightly grilled(Beth used the George Foreman)
1/2 cup mozzarella cheese, shredded
2 cups sour cream
10 oz  broccoli, roughly chopped(Beth used frozen, thawed and squeeze dried)
1 egg

In a large skillet or sauce pan,brown hamburger with the onions. Add the  canned tomato and tomato paste, spices, salt, pepper, and crushed garlic. Continue to cook all ingredients until all ingredients are warm. Set aside when done.
In a medium bowl, combine cheese, sour cream, broccoli pieces, and egg. Mix well.

Preheat oven to 375 degrees. Lightly grease the bottom of a 13 x 9 Pyrex glass baking dish. Place a layer of zucchini evenly across the bottom, making a sort of liner.
Add a layer of meat-tomato sauce on top of the zucchini. Top that with some of the broccoli and sour cream mixture. Continue with this layering process until you have used all of your ingredients.

Top the entire dish with more shredded cheese.
Bake for 45 to 60 minutes. Remove from oven and allow to sit for 10 minutes before serving.

 

 

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