Again another tasty meal using my favorite kitchen appliance, the spiral vegetable slicer. Our family loves lasagna, however not the carbohydrates and calories that come with it. So I decided to come up with a healthier version, and dish it up like a bowl of spaghetti. However, you could easily throw it in a crock pot or bake it in the oven. For this recipe I chose lean ground beef, but you could substitute your favorite protein of choice.
Recipe: Faux Lasagna with Zucchini Noodles
1 lb. Lean Ground Beef or your choice protein
1/2 Large Onion, chopped
1 lg. Green Pepper, chopped
2 T. Fresh Garlic, minced
1 T. Grapeseed Oil – good for high heat
1 jar Spaghetti Sauce
4 lg. Zucchinis, noodled or thinly julienned
16 oz. Ricottta
8 oz. Mozzarella Cheese, shredded
Add Oil, Onion, Green Pepper, Garlic and sauté until onions are clear. Then add ground beef and cook thoroughly. Add the Spaghetti Sauce and simmer on low for one hour (or until ready to eat). The more you simmer the more flavorful it becomes.
Then in a separate pan mix Ricotta Cheese, Mozzarella Cheese and milk. Heat on low, until it forms a creamy mixture.
While those are simmering, in another pot boil water to quickly cook your zucchini. When water has reached a boil, submerge all zucchini noodles in water for approximately 3-4 minutes. Careful not to cook to long or the noodles will get very mushy.
When all are complete, layer, noodles, then the ricotta cheese mixture, then the sauce mixture and top with a bit of shredded mozzarella cheese. And there you have it a low carbohydrate, nutrient dense meal that the whole family can enjoy.