zucchini-no-noodle-lasagna-with-oyster-mushrooms-6642.jpg

Zucchini no noodle lasagna with oyster mushrooms

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by: sweetlaab






In this low-carb recipe, we have replaced pasta with a large zucchini from our garden and the meat with mushroom oysters having great health benefits on the immune system. More at http://danieladanaphotographer.blogspot.sk/2016/08/zucchini-non-noodle-lasagna-with-oyster.html




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ingredients

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serves: 12

1 large courgette, e.g best 30 cm long – around 10 inch (or 5 medium)

400 g mushroom oysters, cut

2 shallots, chopped

2 cloves garlic, minced

2 eggs

500 g ricotta cheese (5 % fat or with reduced-fat)

400 g mozzarella, gouda or similar cheese, grated

400 g tomato paste, thick

3 tbsp bread crumbs

4 tbsp olive oil

1/4 tsp ground white pepper

1/2 tsp basil, dried or fresh, chopped

1/2 tsp oregano, dried or fresh, chopped

1 tsp parsley leaves, dried or fresh, chopped

Nutrition Facts
Zucchini no noodle lasagna with oyster mushrooms

Servings Per Recipe: 12

Amount per Serving

Calories: 253

  • Total Fat: 15.1 g
  •     Saturated Fat: 5.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 48.5 mg
  • Sodium: 556.2 mg
  • Total Carbs: 19.4 g
  •     Dietary Fiber: 2.3 g
  •     Sugars: 12.7 g
  • Protein: 12.3 g
VIEW DETAILED NUTRITION

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preparation

zucchini-no-noodle-lasagna-with-oyster-mushrooms-6642.jpg 1.  Cut courgette lengthwise into 3-4 mm thick pieces, using a grater, then place them on a baking rack and grill in the oven for 5 - 8 minutes, place them on paper towels to remove excess of the moisture.

2.  In the meantime, fry shallot and garlic on the oil, add mushroom oysters and fry around 15 min., then mix in tomato paste with herbs and simmer on low for 10 min., the sauce should be thick, set aside.

3.  In a separate bowl, mix ricotta cheese, ½ cup grated mozarella and eggs and preheat oven to 190 0C (375 0F).

4.  In a 25 x 25 cm (approximately 9 in) baking form, spread ½ - ¾ cup of the tomato sauce and cover with the zucchini, 1 tbsp of bread crumbs to soak an excess of the moisture, then spread on it ½ - ¾ cup of the ricotta mixture and top with ¾ cup mozarella. Repeat until all ingredients are used up. Finish with a layer of zucchini and put in the oven for 30 min.

5.  Spread the last amount of mozarella and bake 20 minutes more until the cheese is melted. After 10 min., when little cooled down, cut into squares and serve.

6.  Tip : If you prefer a more classic lasagna, add minced beef meat to the tomato sauce and sprinkle layers with parmesan cheese.

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