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Janza-Wanza Zoodle Lazanya

October 9, 2016 By PJ Glassey

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Are you a big lasagna fan, but not a “big wide hips” fan? Here’s your solution!

Enjoy! All you want! Seriously. Keep eating. With no guilt. It’s good for you!

Ingredients:

  • 2 medium zucchini, sliced lengthwise, about ¼” thick (see photo at bottom)
  • 1/4 lb. ground beef
  • 1/2 cup chopped onion
  • 3 small tomatoes, cut up
  • 16 oz. can tomato paste
  • 4 Tbsp garlic, minced
  • 3 Tbsp oregano
  • 3 Tbsp basil
  • 2 Tbsp thyme
  • 1/2 Cup water
  • 1/2 tsp. pepper
  • 1/2 tsp. salt
  • ¾ Cup cottage cheese or low fat Ricotta
  • 20 oz. shredded mozerrella, divided in half
  • 2 tsp. coconut flour
  • 1 egg

Instructions:

  1. Cook zucchini until tender, drain, and set aside.
  2. Cook meat and onion together in a large pan until meat is brown and onions are tender and tranlucent. Drain fat.
  3. Add the next 8 ingredients listed above and bring to a boil. Reduce heat, simmer uncovered for 10 minutes to reduce.
  4. In small bowl, slightly beat 1 egg. Add cottage cheese, ½ of the shredded Mozzarella, and coconut flour.
  5. In 1.5 quart baking/roasting pan, arrange half of the meat mixture.  Top with half of the zucchini and all of the cottage cheese mixture.
  6. Top with remaining meat and zucchini.
  7. Bake uncovered at 375 degrees for 30 minutes.  Sprinkle with remaining cheese. Bake another 10 minutes longer.
  8. Let stand 10 minutes before serving.

Serves 4

Picture of sliced zucchini strips:

zucchininoodlewhitechickenlasagnarecipefifteenspatulas1

Filed Under: Entrees

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