Saturday, May 14, 2011

Zucchini Spinach Lasagna

1 lb Ground Italian Sausage
1 lb Ground Turkey
1 Jar Marinara Sauce
Italian Seasoning
Minced Garlic
1 Diced Onion
2 Large Zucchini
2 Cups Shredded Cheese
1 Pkg Cream Cheese
1 Bunch Fresh Spinach (or 1 pkg Frozen Spinach)

I was initially inspired to make a low carb lasagna from some of the other blogs that have made some pretty good looking recipes. I found some delicious low carb lasagna recipes, but I still longed for a low carb replacement for the noodles that would provide the lasagna some body and a noodle like texture between the layers.

In a skillet saute the onions and garlic.  Add the sausage and turkey and brown.  Drain any excess grease and add the marinara sauce and Italian seasoning and reduce heat to a slow simmer.

Take the zucchini and slice them lengthwise as thin as you can, or approximately 1/16" thick.  I would highly recommend a mandolin slicer to get nice thin slices, but you can use a sharp knife as long as you have patience and a steady hand.  Don't fret about having perfect slices, as you can easily piece everything together in the dish.  Note, as seen from the photo below I did not have a mandolin slicer for the zucchini and I could probably use a bit more patience but it pieced together fine.

Spray a 9x13" casserole dish with pam.  Line the bottom of the dish with a layer of zucchini slices.

Then top the zucchini with a layer of the sauce, then some spinach, then some dollops of cream cheese as shown below.

Repeat zucchini, sauce, spinach, cream cheese until you run out or the casserole is full, whichever happens first.  The top layer should be a layer of zucchini slices topped with the shredded cheese.  Place in the oven @350degF for 30 to 45 minutes.  The lasagna should be bubbling and the cheese melted.

Note, this was the point in the experiment that I thought I had failed miserably because as I took it out of the oven I noticed that the zucchini slices had put off a significant amount of water.  I was afraid that all was lost and we would end up with a soupy mess.  This however was one of those mistakes that turned out to be good in the end.  I was able to easily drain all the excess water off of the casserole and I was left with a fairly stable lasagna.  I know, I are not supposed to have to drain lasagna, but trust me, it's worth it.

Slice and serve.  Continue to drain any excess water as needed.  Even though the water is a bit of a pain, the taste of the lasagna was amazing.  The zucchini "noodles" added a good flavor and decent body to the lasagna.  A future experiment (maybe pre-cooking) is planned as an attempt to pull some of the water out of the zucchini prior to assembling the lasagna.

1 comment:

  1. Oh, I do love lasagna... Love your healthier version of it!