SBD Phase 1 Friendly "Lasagna"?
 

Does anyone know of a recipe for a lasagna that is friendly for phase 1. of course it wouldn't use noodles but I remember having seen one somewhere that used cheese & meat with cucumbers and (i think) zuchinni as the "noodle layers".

i can't find anything else on it and have no idea where i originally saw it.


TIA

http://forum.lowcarber.org/showthre...hlight=zucchini

if the link doesn't work, it is in this (south beach diet in daily support) thread

SBD Friendly Lasagna
 

Serves 4-6

Ingredients
2 large eggplants
1 cup part-skim ricotta cheese
1/2 cup shredded part-skim mozzarella
2 cans stewed tomatoes
1 large egg
1/2 cup fresh-grated Parmesan cheese
1/4 cup fresh basil, shredded
2 tablespoons garlic, chopped fine
2 tablespoons onion, chopped fine
2 tablespoons dried oregano
2 tablespoons dried thyme
2 cups (4 whole) roasted peppers
1 6-ounce can tomato paste
4 tablespoons olive oil
2 cups spinach (optional)
1 large yellow squash, thinly sliced lengthwise (optional)
salt and ground black pepper to taste

Instructions
Preheat oven to 450°F. Heat oil in skillet and cook garlic and onion until they become aromatic and begin to brown. Add stewed tomatoes and 1 tablespoon dried oregano. Once tomatoes begin to bubble, stir in tomato paste. Reduce heat to low, add salt and pepper to taste, cover and let simmer lightly while you continue.

Slice eggplant lengthwise in 1/4-inch slices. Spread out eggplant on a rimmed cookie sheets sprayed lightly with nonstick cooking spray. Salt the slices generously on both sides, sprinkle with thyme, and brush (fingers are fine) with about 1 tablespoon of olive oil per slice. Roast eggplant in oven until tender and slightly browned. If using yellow squash, also roast briefly until soft and pliable. Remove and let cool enough to handle. Reduce oven to 375°F.

Meanwhile, stir together ricotta cheese, egg, remaining oregano, and 1/4 cup of Parmesan cheese. In a 12x9-inch baking dish spread 1/4 cup of tomato sauce. Cover with 3 or 4 eggplant slices, then half of the roasted peppers, and then a third of the ricotta cheese mixture, followed by a third of the mozzarella. Sprinkle half the basil over cheeses, and then spinach and yellow squash (if using). Cover with more tomato sauce, eggplant, peppers, ricotta, mozzarella and basil. Top with remaining eggplant, tomato sauce, mozzarella, and any remaining Parmesan. Cover with foil and bake for about 15 minutes. Remove foil and bake for about 15 minutes more or until cheese is bubbly and beginning to brown. Remove and let cool for at least 5 minutes before serving.

This one is from the low-carb luxury site and I really liked it. It uses zucchini and spinach, and no eggplant.

No Noodle Lasagna


Ingredients:
2 pounds lean ground beef, browned in olive oil (I like using half spicy Italian sausage and half beef)
1/2 small onion, diced
1/2 red or green bell pepper, diced
15-16 ounces ricotta cheese
2 eggs, beaten slightly
8 ounces tomato sauce
1/2 small can tomato paste
1/2 cup dry red wine
2 tablespoons italian seasoning
1/2 teaspoon fennel seed
fresh chopped parsley
5 large mushrooms, sliced thin
2 medium zucchini, sliced lengthwise
1 pound spinach, steamed
salt and pepper to taste
1-2 cloves garlic, crushed
8 ounces mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded

Brown the meat in about 2 Tablespoons olive oil. When meat is nearly done, add the onions and bell pepper and sauté until the onions just begin to soften. Add garlic and continue cooking until onions are transparent. Add tomato sauce and tomato paste along with the red wine. Mix well; add seasonings and simmer until quite thick.

Beat the eggs and ricotta together with some fresh chopped parsley, salt and pepper.

Preheat oven to 325°F.
Spray a 9 x 13 baking dish with olive oil or butter flavor Pam. Spread 1/2 of the meat mixture in the bottom of the pan. Top with sliced zuchinni. Spread zuchinni with the ricotta mixture, and top with spinach and mushroom slices. Top that layer with half of the cheeses. Cover with remaining meat mixture, top with remaining cheese. Bake at 325°F until the cheese is bubbly and starting to get golden (about 35 to 45 minutes.)

Serves 8. 6 carbs per serving.