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Zucchini Lasagna

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OMG! I made this Zucchini Lasagna and ate it for two days and still

lost 1.5 lbs. It was deliciious. Thanks, Terry! This is my

version of it:

1 Layer meat sauce (homemade...bottled has too much sugar for me. I

add a bit of splenda if I want to sweeten it a bit.)

1 layer of lengthwise sliced zucchini that I lightly sauteed in

olive oil and garlic...just a few seconds to soften.

1 layer of a mixture I made with fresh spinach and fresh portabello

mushrooms sauteed in olive oil and garlic

1 layer of Ricotta cheese mixed with 2 eggs per lb, grated fresh

mozzerella, fresh parsley (lots of it..maybe 3T. I'm Italian and

never measure anything?) grated fresh parmesian (don't be stingy.)

Garlic salt and regular salt (ummm...you gotta pop some in your

mouth to make sure its got the " taste " )

Grate Mozzerella and parmesian between layers...depends on how

stringy you like it!. Maybe after every two layers or so. Your

call.

Healthy and low-carb. I had to invite kids over for lunch it made

so much and they raved about it and still have plenty for myself.

(Hubby hates ricotta so for a change I made something just for ME! :)

Enjoy!

Carol G.

goal

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