Sunday, July 23, 2006
Dinner at Home
Low Carb Lasagna
The ingenious trick in this dish is to use thin strips of zuchinni in place of the lasagna noodles. It doesn't sound like it would taste good, but it is a very good approximation of lasagna.
Following is a demonstration of how to make the zuchinni strips for the lasagna:
-4 zuchinni, peeled and cut into thin strips with the vegetable peeler, do not use the cores
-2 cups fresh ricotta
-1 large ball fresh mozzerella
-2 cups shredded cheddar
-1 cup grated parmasean
-1 can black olives, drained and roughly chopped
-1 1/2 cups marinated artichoke hearts, chopped
-8 cloves garlic, minced
-2 handfuls fresh basil, finely chopped
-1 1/2 lbs ground turkey or beef
-1 large onion, minced
-3 cups tomato sauce (you can make your own, or use canned--I usually make my own)
Brown the meat with onion and 1/2 the garlic. Drain and set aside. Preheat the oven to 375. Mix the basil, garlic and ricotta together. Layer the lasagna in whatever order you want. I usually alternate the ricotta mixture with the meat mixture, putting sauce and cheese on every layer. I also put the olives in one of the ricotta layers and the artichokes in the other. The bottom and top should h
-2 cups fresh ricotta
-1 large ball fresh mozzerella
-2 cups shredded cheddar
-1 cup grated parmasean
-1 can black olives, drained and roughly chopped
-1 1/2 cups marinated artichoke hearts, chopped
-8 cloves garlic, minced
-2 handfuls fresh basil, finely chopped
-1 1/2 lbs ground turkey or beef
-1 large onion, minced
-3 cups tomato sauce (you can make your own, or use canned--I usually make my own)
Brown the meat with onion and 1/2 the garlic. Drain and set aside. Preheat the oven to 375. Mix the basil, garlic and ricotta together. Layer the lasagna in whatever order you want. I usually alternate the ricotta mixture with the meat mixture, putting sauce and cheese on every layer. I also put the olives in one of the ricotta layers and the artichokes in the other. The bottom and top should h
# posted by Giao and Alexis @ 8:33 PM 
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