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Grilled Zucchini Low-Carb Lasagna with Italian Sausage, Tomato, and Basil Sauce (Gluten-Free)
KALYN'S KITCHEN13Ingredients
65Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 4 zucchini (large, cut into lengthwise or round slices about 5/8 inch thick, enough zucchini slices to make two layers, be careful not to cut too thin)
- olive oil (for brushing lasagna slices)
- herb (Italian, Blend, for sprinkling zucchini before grilling, optional)
- 4 cups sausage (and Basil Marinara Sauce, reduced to make 3 cups., See below for an option if you don't have homemade sauce.)
- 2 cups low-fat cottage cheese (or use 1 1/2 cups for smaller dish size)
- 4 eggs (or use 3 eggs for smaller dish size)
- 2 cups low-fat mozzarella cheese (grated)
- 1 cup grated romano cheese (coarsely)
- 3 cups white cheese (any type of, that melts well)
- 1 Tbsp. olive oil
- 19.5 oz. sausage links (hot or mild turkey Italian)
- 24 oz. tomato basil sauce (choose the lowest sugar sauce you can find)
- 1/2 cup fresh basil (chopped, optional, but use if available)
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