Cooking With SusieQ: Low Carb Zucchini Lasagna with Venison Spinach Sauce

 
Blade's EZ Style Venison Jerky

 

Low Carb Zucchini Lasagna with Venison Spinach Sauce

Ingredients:

  • 4 large zucchini, slice ¼ inch 
  • 1 teaspoon olive oil
  • 3 garlic cloves, minced
  • 1 small onion, chopped
  • 1 pound Ground Venison or any ground wild game
  • 2 tablespoons tomato paste
  • 1 28 oz can crushed tomatoes
  • Salt & Pepper to taste
  • 2 teaspoons Italian seasoning
  • 3 cups spinach
  • 15 oz part-skim milk ricotta
  • 1 large egg
  • ¼ cup grated Parmesan cheese
  • 16 oz part-skim mozzarella cheese, shredded

Instructions:

Preheat oven to 375° F.  Place sliced zucchini on large pan coated with non-stick cooking spray. Sprinkle with salt and roast in the oven for 15-20 minutes.  This will help dry out your zucchini some and is a critical step. You can start your Venison Spinach Sauce while your zucchini is roasting. 

First heat olive oil in large skillet over medium to medium-high heat depending on your stove.

Second, add garlic and onions and cook for a few minutes until onions become translucent.

Third, add ground venison and cook until done.  If you need to drain any grease then this is when you will do that.

Fourth, add tomato paste and 28 oz. can crushed tomatoes then salt and pepper. 

Fifth, bring to a boil then low simmer for 30 minutes.  After 30 minutes, remove from heat, add 2 teaspoons Italian seasoning and 3 cups spinach and stir well. (Taste and add  seasoning if needed.)

Next: in a  medium bowl mix ricotta cheese, parmesan cheese and egg and mix well. In a 9X13 pan or casserole dish add some of the Venison Spinach Sauce on bottom.  Next layer zucchini slices to cover. Place some of the ricotta cheese mixture over zucchini then top with mozzarella. Repeat until all ingredients are used.  Top with sauce and mozzarella. Bake 30 minutes covered with aluminum foil and 10 minutes uncovered.  Let stand 10 minutes before serving.   

Note: This is for a single recipe and the photos are a double recipe that I cooked for Easter.  The first time I cooked this recipe I cooked my zucchini too much and they sorta disappeared on me. This time I did not cook them enough and I had way too much juice left in my lasagna and some of my zucchini was not tender enough.  One thing that may help you… if you decide to double the recipe you will not need eight zucchini.  I had way too much left over… oh well.  Live and learn… how else do we get really good at something? Next time I hope it turns out perfect! One more thing, the cooking times did not work for the double recipe.  I hope you had a wonderful Easter… we did even though we had a few bumps in the road and lunch took a little longer to cook. 

 

Slicing zucchini to get started with lasagna

 

Sliced and salted zucchini in a sprayed pan ready to be put in oven for roasting. (While roasting zucchini I will start on sauce.)

 

Chopped onions and garlic cooking in olive oil just about ready to add ground venison.

 

Add cooked and drained ground venison to onions and garlic.

 

To ground venison, onions and garlic, add tomato paste and crushed tomatoes then seasoned with salt and pepper. Bring to a boil and simmer for 30 minutes.

 

When 30 minutes is just about up you can go ahead and mix up your ricotta cheese, parmesan cheese and egg in a bowl.
After 30 minutes,  venison sauce is now ready to add Italian Seasoning and Spinach. Once you get all your spinach stirred in you will want to sample your sauce to see if it needs more seasoning. Mine needed just a hint more of salt.

 

Venison Spinach Sauce is ready for the next step.

 

Make sure your baking pan is sprayed with oil before adding your first layer, the Venison Spinach Sauce.You don’t want anything to stick. 

 

The next layer is zucchini instead of lasagna noodles.

 

Third layer is the ricotta cheese mixture over the zucchini.

 

Next, Oh Mozzarella…. makes it so good.

 

Repeat layers until all ingredients are used.

 

Cover with aluminum foil and bake for 30 minutes. Then remove foil and bake for ten more minutes.

 

Let set ten minutes to firm up before cutting and serving.

 

Here is Low Carb Zucchini Lasagna with Venison Spinach Sauce and a side salad of spinach and sweet butter salad mixed. 

 

Find more great recipes visit Cooking With SusieQ.