Marcelle Flint.s Zucchini Lasagna

Our tester, Ray, says this is as good as restaurant lasagna!
Makes 8 big servings at Marcelle.s house

1 pound (455 g) ground beef
1 garlic clove, minced
1 15-ounce (420 g) can tomato sauce
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 14-ounce (400 g) container whole milk ricotta cheese
1/2 cup (75 g) grated Parmesan cheese
1 egg
4 medium zucchini
2 tablespoons low-carb bake mix
1 cup (120 g) shredded mozzarella cheese


In a large skillet, brown beef with garlic, breaking the beef up well.
Drain off any fat. Stir in tomato sauce, salt, basil, oregano, thyme and
marjoram; simmer uncovered, 10 minutes. In bowl, combine ricotta cheese,
1/2 of Parmesan cheese and egg. Scrub zucchini, slice lengthwise into
approximately 1/8" (3.125 mm)-thick slices. (Ray noted that this was not
simple with a knife. If you have a mandoline cutter.the sort of thing you
just slide the food over a blade.use it!) Preheat oven to 350°F (180°C).
Lightly oil a 13" × 9" (32.5 × 22.5 cm) baking dish. Layer 1/2 of zucchini
in oiled baking dish, sprinkle with 1/2 of bake mix. Top with 1/2 of
ricotta cheese mixture and 1/2 of meat mixture, then with 1/2 of
mozzarella cheese. Top with remaining zucchini, sprinkle with remaining
bake mix. Top with remaining ricotta cheese mixture, meat mixture, and
mozzarella cheese. Sprinkle remaining Parmesan cheese over top. Bake,
uncovered, 1 hour. Let stand about 15 minutes before serving.

Each serving having: 377 calories; 27 g fat; 24 g protein; 10 g
carbohydrate; 2 g dietary fiber; 8 g usable carb.


Personal Chef Brian Koning www.personalchefmarketing.com
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