No Noodle Lasagna "low Carb" - Low Fat & Low Carb Recipe

No Noodle Lasagna "low Carb"
Mar 27, 2009
By: ChefDiva
Recipezaar

I created this No Noodle Lasagna because lasagna is one of my favorite foods. The problem is I went on the "low carb" diet and was forced to be creative. Once you try this recipe you'll look at eating pasta free in a whole new light!
SERVES 8 -10 (change servings and units)

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Ingredients
8 ounces white mushrooms
8 ounces ricotta cheese
8 ounces chive & onion cream cheese
15 ounces diced tomatoes with mild green chilies
16 ounces cheese (shredded mexican blend)
2 medium yellow squash
2 medium zucchini
1 lb mild ground sausage
1 cup parmesan cheese (grated)
Directions
1First do all your slicing. Slice your Mushrooms,Squash and Zucchini in thin strips lengthwise. Be sure to wash all veggie in cool water after slicing to help them stay moist while you work. Pre heat oven to 475.Over medium high heat saute sausage with 2 teaspoons of Extra virgin olive oil. Once most of the meat in done add all the mushrooms to the pan and cook only until meat is done. Do not over cook or your mushrooms will over cook! (This is important because you'll need some juice still in your mushrooms for lasagna sice we are not using a lot of sauce) Mix all your cream ingredients together in a food processor or blender with ever you choose until it is smooth. set ot the side and begain assembling. Lightly greese a cassarole dish with olive oil and sprinkle 1/2 cup of Parmesan cheese on the bottom of dish. This will make a nice crust on the bottom. Begain to layer your squash along the pan and be sure to cover the bottom as well as possible. There will be a little space between but dont worried about it. Spoon out half you meat and mushroom mixture on top of squash. Now spread half your cream mixture on top of meat and mushrooms. Then sprinkle half you bag of shredded cheese on top of that layer.Repeat all this steps agin for your second layer. Wrap the dish in foil and place in the oven for 45min. Remove from over after 45 min and remove foil. Lasaagna will be a little loose because squash and zucchini render a lot of juice. Place in oven for another 15min uncovered. After 15 min remove form over and allow atleast 20 min for it to cool and firm up. This take less time then you think but even the cooking and cooling time is well worth the wait! After it cools and some of the liquid is gone sprinkle with some fresh or dry herbs,slice and enjoy! (I didn't use salt because I find the the sasuage is plenty).

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