Here’s a healthy alternative to gluten-free noodle-based lasagna. Use the versatile zucchini to “create” the noodles! Check out this recipe from Skinny Taste:
Skinny Taste says, “By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that’s loaded with vegetables, and you won’t miss the pasta!”
Recipe Ingredients:
1 lb 93% lean ground beef
1 1/2 teaspoons kosher salt
1 tsp olive oil
1/2 large onion, chopped
3 cloves garlic, minced
1 (28 oz can) crushed tomatoes
2 tbsp chopped fresh basil
black pepper, to taste
3 medium (8 ounces each) zucchini, sliced 1/8″ thick
1 1/2 cups part-skim ricotta
1/4 cup Parmigiano Reggiano
1 large egg
16 oz (4 cups) shredded part-skim mozzarella cheese
For complete recipe and instructions, visit: http://www.skinnytaste.com/zucchini-lasagna/
Recipe, photo and post curated from: http://www.skinnytaste.com/zucchini-lasagna/
