With my crazy schedule and travel the last few weeks, it’s been a challenge to eat healthy. To give myself a fighting chance, I recently tried another way to create lasagna and reduce my carb intake. I believe that you can always find ways of taking tried and true favorites and making them healthier for you – it just takes a little creativity.
This “lasagna” is actually easier because you forego the boiling of lasagna noodles and simply replace the noodles with slices of zucchini — any color will do.
There’s no recipe in this posting, since I’m sure you already have your own favorite, but simply visuals to show you how I assembled this beautiful and healthy dish.
I even threw in mushrooms for added texture in the sauce.
And in my version, I actually mix ricotta with cottage cheese to make it even healthier.
You have the option of creating a sauce with or without meat….for me, I used ground beef in this version since I wanted that extra texture and substance.
In a large baking dish, I added sauce to the bottom, then started the layering process with yellow zucchini.
Then top it with the cheese mixture, add the meat sauce, then repeat with more zucchini – until you get to the top and cover it all up with a beautiful layer of mozzarella.
It comes out beautiful and is just as hearty, just less carbs.
The one thing to note is that because you’re using all these veggies, there will be extra liquid in the dish so don’t be surprised.
I hope you enjoy this recipe idea – I sure did