Pumpkin Sage Zucchini Lasagna

Pumpkin Sage Zucchini Lasagna - only 12 carbs per serving!
Pumpkin Sage Zucchini Lasagna – only 12 carbs per serving!

Calling all lasagna lovers! This version cuts out pasta, making this version gluten free and lower carb than traditional lasagna. I also add some pumpkin puree to cut down on the ricotta cheese in the filling and add amazing creamy texture to the beautiful layers of Italian flavors.

Try this one, you won’t be disappointed!

Ingredients |

  • 4 large zucchini (try and find zucchini that are straight and similar in length)
  • 1 pound of extra lean ground beef or turkey (I used 96% lean beef)
  • 1 cup of light pasta/marinara sauce
  • 1 cup of part skim ricotta cheese 
  • 1 cup of pumpkin puree 
  • 1 large egg
  • 2 teaspoons of ground sage
  • 2 teaspoons of oregano
  • 1 teaspoon of sea salt
  • 8 oz. bag of light mozzarella or Italian blend cheese
  • 2 tablespoons of parmesan cheese

Instructions

Preheat the oven to 350 degrees. 

Using a mandolin (for best results) or sharp knife, slice zucchini into strips lengthwise (as shown). 

A mandolin will help you get really even slices, but you can also achieve a good result with a sharp knife and careful slicing.
A mandolin will help you get really even slices, but you can also achieve a good result with a sharp knife and careful slicing.

On a greased or nonstick grill pan, griddle pan or skillet, sauté the zucchini strips over medium heat, flipping to cook both sides and set aside. 

In a greased or nonstick skillet, brown meat until cooked. Drain off any liquid from meat before adding the sauce and mixing. Set aside. 

In a bowl, whisk ricotta, pumpkin, egg, sage, oregano, and salt. 

In a baking dish, add a layer of zucchini strips.

Add half of the pumpkin ricotta mixture and sprinkle a third of the shredded cheese on top. 

Add another layer of zucchini strips. 

Pour an even layer of the meat mixture over the zucchini and add another layer of zucchini strips. 

Add remaining pumpkin ricotta mixture and sprinkle with one third of the shredded cheese. 

Top with remaining zucchini strips and top with remaining cheese. Sprinkle parmesan on top. 

Stack layers of ingredients just like a traditional lasagna.
Stack layers of ingredients just like a traditional lasagna.

Bake, uncovered, in preheated oven for 45 minutes before allowing to cool for at least 30 minutes before cutting into 8 squares. 

Light Bites Tip! Because zucchini releases a good amount of liquid when cooked, there will be a little liquid in the bottom of the baking dish when you cut the lasagna into slices. Frying/grilling/baking the slices ahead helps reduce the liquid rendered when baking the lasagna. After it cools, I just drain the extra liquid off, or lean the dish to one side and soak up the liquid with a couple bunched up paper towels. Be sure to wait for it to cool before attempting this, as straight out of the oven it will be very hot!


Nutrition Info | Makes 8 servings

212 calories, 9.1g fat, 12g carbs, 3.7g fiber, 24g protein

6 Weight Watchers PointsPlus per serving

 

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