Amy Truong Zucchini Low-Carb Lasagna

May 10, 2023May 10, 20230 6
Amy Truong Zucchini Low-Carb Lasagna - A Healthy and Delicious Twist on an Italian Classic
in Entree

Prep

45 min

Cook

1 hr 5 min

Ready In

1 hr 50 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 1/4 lbs ground buffalo meat
1 medium white onion , chopped
4 roma tomatoes , chopped
2 cans tomato paste , no salt added
1 garlic clove , minced ( add more or less to suit your taste )
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
3/4 cup water
1 teaspoon black pepper
2 eggs
1 1/2 cups cottage cheese or 1 1/2 cups ricotta cheese
1 teaspoon crushed red pepper flakes
1 teaspoon sriracha sauce
2 cups mozzarella cheese , shredded ( divided in half )
2 teaspoons flour
4 zucchini , sliced lengthwise
1/2 cup parmesan cheese , shredded
garlic-infused olive oil ( to oil pans )

Nutrision Information

Servings Per Recipe
8
Calories
376
Sugar
7g
Fat
21g
Lasagna is a classic Italian dish that's beloved around the world. However, it's often packed with high-carb noodles and fatty meats, which can make it a less-than-healthy food choice. That's where Amy Truong's Zucchini Low-Carb Lasagna comes in. By using thinly sliced zucchini instead of pasta, and lean ground buffalo meat instead of beef or pork, this recipe cuts down on carbs and fat while still delivering the classic lasagna flavor and texture. Plus, it's an excellent way to get more veggies into your diet. This lasagna might take a bit more time to make than your standard lasagna, but the results are well worth it. Your taste buds and your waistline will thank you!

Instructions

1.Preheat your oven to 375°F.
2.In a large pan, cook the ground buffalo meat over medium heat for about 5 minutes or until it's browned. Remove from the pan and set aside.
3.In the same pan, add the chopped onion and cook until it's softened.
4.Add the chopped roma tomatoes, garlic, oregano, basil, thyme, black pepper, and tomato paste to the pan and stir until it's evenly combined.
5.Add the cooked buffalo meat back to the pan and stir again to combine. Let simmer for about 5 minutes.
6.In a separate bowl, whisk together the eggs, cottage/ricotta cheese, crushed red pepper flakes, sriracha sauce, and 1 cup of the shredded mozzarella cheese.
7.Add the flour and water to the tomato sauce pan and stir until a smooth consistency is reached.
8.Grease a baking dish with garlic-infused olive oil. Then, layer 4-5 slices of the zucchini on the bottom of the dish.
9.Spread 1/3 of the tomato sauce over the zucchini. Then, spoon 1/3 of the cheese mixture over the sauce. Repeat these layers twice more.
10.Top with the remaining shredded mozzarella and parmesan cheese.
11.Cover the baking dish with foil and bake in the preheated oven for 45 minutes.
12.Remove the foil and bake for another 15-20 minutes or until the cheese is golden brown.

PROS

This low-carb lasagna is a healthier version of the classic Italian dish.
It’s packed with protein and veggies, making it a filling and nutritious meal.
Plus, it’s delicious!

CONS

The recipe can be time-consuming to make, especially if you’re using ground buffalo meat.
Also, some people may not enjoy the taste of zucchini in lasagna.

HEALTH & BENEFITS

This recipe is a great source of protein and vitamins thanks to the buffalo meat and zucchini. It’s also low in carbs and sugar, which can help with weight loss and blood sugar control. The garlic-infused olive oil is rich in antioxidants and has been linked to reducing inflammation and improving heart health.

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