We have always watched what we eat around here but lately things have gotten out-of-control! You know right before summer when we get to prance around in our bathing suits and show off all of our jiggly parts. Perfect timing right?
So, after a not so fun swim suit shopping trip (more on this Friday) I got the necessary kick in the rear I needed to buckle down and really watch what we are eating around here.
In the past I have completely restricted myself. I have cut out almost everything and gone totally hard-core all at once only to fall off the skinny train and eat my way back to where I am now. In order to get things done right this time I am cutting out the carbs and processed sugar, upping my fruits and veggies and I am going to actually use the gym membership we pay for monthly.
While trying to eat better we still want good food though. I think the better it taste, the easier to eat and the better chance of not “cheating.” With that in mind I took to Pinterest, got some ideas and decided to come up with my own Zucchini Lasagna.
And I have to say, it was DELICIOUS! I did not miss the pasta at all and this recipe was a HIT!
1 lb lean ground beef
4 Medium zucchini, 1/8 in sliced
1/2 Medium Onion, chopped
1 teaspoon Olive Oil
3 cloves garlic, diced
28 oz can Crushed Tomato
2 tablespoons chopped fresh basil (1 tablespoon dried)
1 tablespoon Italian Seasoning
Salt and Pepper
15 oz part-skim ricotta
16 oz part-skim shredded mozzarella
1/4 cup Parmigiano
Preheat oven to 375 degrees.
In a medium sauce pan brown your ground beef and season with salt, pepper, and granulated garlic to taste. Once your meat is cooked drain excess fat off in colander and let sit. Add olive oil onion, garlic and basil to sauce pan and let sweat.
Once your onion and garlic are translucent add meat back to pan with the crushed tomatoes and Italian seasoning. Let the sauce simmer on low for about 40 minutes. This will allow the sauce to thicken.
While your sauce is cooking line a cooking sheet with your zucchini and sprinkle with salt on each side. Allow them to sit 10 minutes and then blot off extra moisture. (Do not skip this step or your lasagna will be extra runny, Yuck!)
When your zucchini is ready to go pop them in your preheated oven for 10 minutes to allow them to dry out even more.
In a medium mixing bowl add your ricotta, Parmesan and egg. Stir well.
In a 9X12 casserole dish spread your sauce mixture on the bottom, layer with zucchini, then with your cheese mixture and lastly a layer of mozzarella. Continue to layer in this order until all ingredients are used. Be sure to top with sauce and a generous layer of mozzarella and cover the dish with foil.
Bake 45 minutes in your 375 degree oven then uncover and bake for an additional 15 minutes.
I hope that you enjoy this recipe as much as my family did. What are some of your delicious healthy recipes that I need to try? Help me out folks and keep me on track!