WebCombine the cheese with eggs and parsley in a large mixing bowl. Spread a small amount of meat sauce onto bottom of 11x15-inch baking pan. Layer cooked …
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WebFry eggplant slices in a little oil until brown and softened. Line bottom of an 8×8 baking dish with half cooked eggplant. Mix egg with cottage cheese, parmesan cheese, and ¼ cup …
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WebPlace between paper or dish towels to remove remaining water. Pat completely dry. Layer: Spray bottom of baking dish with cooking spray. Line with …
WebHeat olive oil in a medium skillet to medium-high heat. Add the Italian Sausage meat and cook it until it is browned. Add the tomato sauce and allow it to …
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Low Carb Lasagna. INGREDIENTS. DIRECTIONS. Slice zucchini lengthwise into thin even strips. Cook zucchini in a pot of boiling water until tender, drain and set aside. Fry meat and diced onions until meat is brown and onions are tender; drain fat.
Repeat layers. Bake, covered, 25 minutes. Uncover; bake until cheese is browned and lasagna is bubbling, 20-25 minutes longer. Let stand 15 minutes before serving. 1 piece: 419 calories, 32g fat (13g saturated fat), 95mg cholesterol, 1106mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 25g protein.
Add cottage cheese, half of shredded cheese and flour. In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini. Bake uncovered at 375 degrees F for 30 minutes. Sprinkle with remaining cheese.
Crock Pot Low Carb Lasagna made with zucchini and eggplant in place of pasta. Healthy, gluten free, and your slow cooker does all the work! With a mandoline or very sharp knife, slice the eggplant and zucchini length-wise into long, thin (1/4-inch) sections so that they resemble lasagna noodles.