Sliced zucchini takes the place of traditional lasagna noodles in this gluten-free version of the classic layered Italian dish. It's so good, you won't miss the pasta!
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline.
Recipe Ingredients:
1 pound ground beef (93% lean or leaner)
1 (24 to 26-ounce) jar pasta sauce
1/4 teaspoon ground red pepper
1 (15-ounce) container reduced-fat ricotta cheese
1 cup shredded reduced-fat mozzarella cheese
3 tablespoons freshly grated Parmesan cheese
2 egg whites or 1 large egg, beaten
2 medium zucchini (about 7 ounces each), cut diagonally crosswise into 1/4-inch thick slices
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