By
Kennedi Rose
/ February 6, 2012
Springtime is around the corner: It’s almost time to go back to wearing sleeveless shirts and little dresses.
Which means that for most of us — including (especially) me — some of the winter weight needs to melt away.
In honor of that (unfortunate) fact, here’s a low-fat, low-carb and cheap recipe for zucchini lasagna
You’ll need:
- 2 medium zucchinis
- Half-pound lean ground beef or turkey
- 1/4 cup chopped onion
- 2 cups chopped tomatoes
- 1 can tomato paste
- 2 teaspoons flour
- One egg
- 3/4 cupfat-free ricotta
- 1 cup shredded part-skim mozzarella cheese
- Basil, oregano, minced garlic, black pepper and salt to taste
How to Cook:
#1: Slice the zucchini into long, thin strips.
#2: Boil the zucchini until it’s tender. Drain and set aside.
#3: Sautee the beef/turkey and onions until the meat is brown.
#4: Add the tomatoes, tomato paste and seasonings. Mix in 1/4 cup of water. Heat on high until it boils, then lower to a simmer.
#5: Simmer uncovered for 10 minutes.
#6: Mix ricotta cheese, egg, flour and cheese together in a seperate bowl.
#7: Put half the meat into a baking pan. Top with half the zucchini and half the ricotta cheese mixture.
#8: Layer the other half of the meat, then zucchini, then the ricotta cheese mixture.
#9: Bake at 375 degrees for 30-40 minutes.
