Low Carb Lasagna

(by Jennifer)

6-8 medium zucchini
4-6 t. olive oil
2 large onions, diced
½ red bell pepper, diced
4 cloves minced garlic
lo carb marinara sauce, can be homemade (2 c)
1 T fresh basil
1/8 t. pepper
2-3 c. mozzarella shredded
½-3/4 c. grated parmesan
½ or more chopped walnuts

Trim ends off zucchini and thinly slice lengthwise, about 1/8 inch thick. Place in single layer on a sprayed pan, brush with olive oil. Broil 5 minutes, turning once. (can also be grilled) Let zucchini cool. Meanwhile in a large pan heat 3 t. olive oil over medium high heat and add onions and bell pepper, cook til tender and then add garlic, sautéing for about 2 more minutes. Add marinara sauce, basil and pepper. Boil, reduce heat and then simmer for 10 minutes to make the sauce.

In a small bowl toss together mozzarella and parmesan, you can even add some ricotta cheese here if you’d like.

In lasagna pan layer zucchini in place of noodles with tomato sauce, cheese mixture and then layer walnuts. Finish with a layer of zucchini, leaving some cheese for the topping later. Bake uncovered at 375 degrees for 20 minutes then sprinkle with rest of cheese and bake another 20-30 minutes til hot and bubbly. Makes 6 main dish servings.


Please note that in different parts of the world, different brands of available food have more carbs than other brands.  It is important to read the labels carefully where you shop for food.  If you have difficulty locating low carb supplies, please visit our low carb supplier page for some items that can be mail ordered.