Remember I’m not great at writing recipes, so just stay with me. This one is good. We started the Keto/Low Carb High Fat diet last fall. John started it in October and I dragged my feet for another month before getting on board. I didn’t want to tell him he was right. Last summer when I went for my check up my doctor even said that I may need to try cutting carbs or whatever it was in my diet that was adding the weight. I workout 5-6 days a week and was gaining weight. News flash: you can’t out exercise a bad diet. In case anyone was unsure.
So here we are 6 months or so in and hubby is down 50+ pounds and I’m down about 18, both of us lots of inches! Funny thing is I/we don’t really miss the carbs and sugar that much. Every once in a while I have a craving but John has some serious self control.
A lot of the recipes we use are ones other people have tried and perfected. This is one I created, although someone out there has probably done something similar. I just kinda threw some things together. A friend of mine puts green chilies in her lasagna and she brought it to me one night and it was so good! That’s what made me think to put the poblano peppers in this lasagna. Plus we’ve been using poblano peppers in a lot of recipes lately.
This recipe is low carb when compared to regular pasta lasagna, but depending on your ingredients could still be 8-10 carbs per serving. That’s way, way less than lasagna noodles! It all depends on your goal for the day.
Zucchini-Poblano Lasagna
First, roast the poblano peppers. Here’s info on how to roast the peppers. I roasted mine about 20 minutes in my oven, this recipe says 30-40. Depends on how charred you want them. Definitely place them in a covered dish and let them cool before peeling the skin and taking the seeds out.
Roast the peppers. I pureed some (more on that later) and left some in flat “sheets”. Here they are straight from the oven. Cover them and let them steam, it makes it easier to peel later.
Make your meat and sauce like normal. I typically use Jennie O’ Turkey sausage. You can use ground turkey, Italian sausage or go meatless if you prefer!
So far, the Kroger Organic 4 cheese spaghetti sauce is the lowest carb I’ve found so far in the store, already seasoned. I bought San Marzano whole tomatoes in a can this weekend and made sauce. It’s 3 carbs compared to 5 + in most jars. I found a brand called
Rao’s, but it was $9.29 at Kroger. I don’t have that kind of budget!
Try not to add any other liquid because the zucchini has lots of water.
Next up, the Zucchini.
I cut up 6 this last time, but only needed 5. You may want more depending on how many people you are feeding. Roughly peel it, cut the ends off, slice very thin strips top to bottom. Don’t use the core. Cut strips all the way around. I use a trash bowl when I’m peeling and cutting veggies. Surely I’m not the only one!
Lay all the strips out on paper towels, sprinkle with salt, cover with paper towels and try to squeeze the water out. Mine sat out for several hours and still had water in them. I baked the strips for a few minutes too. Just watch them, they will burn.
Back to the peppers. Peel the charred skin, remove the core and seeds. You can see what I mean by “flat sheets”. These make good replacements for tortillas in a mexican casserole as well. Then I pureed some of the peppers in my food processor.
Pureed peppers! I save the extra for breakfast casserole, soup, just about anything you want to make yummy!
Ricotta cheese mixed with the puréed poblano peppers, if you want. I added Parmesan cheese. You can add basil, spinach, oregano, whatever you like. We have fresh basil growing in our kitchen window. I use it whenever I remember to grab it. It smells amazing!
The sauce is simmering while all this other prep is happening.
I did 3 layers total in my 8×8 pan. I started with zucchini on the bottom.
Then a layer of meat sauce.
Then add ricotta cheese and mozzarella cheese.
Then I did a layer of the pepper “sheets”.
Then more meat sauce, ricotta, and mozzarella cheese. Bottom and top was zucchini with the middle being poblano.
I baked mine for about 30 minutes at 350 degrees. Remember the zucchini is watery, so the dish may be too. Once it sits in the fridge over night it does hold up better, but right out of the oven you will notice the water. It still tastes good, trust me! If I wasn’t in such a hurry to eat it, it might be better if it rested a little on the counter before serving. Y’all let me know if anyone tries that!
This recipe is time consuming, I’ve only made it twice and it was on my day off. I initially cut it into 6 servings but we ended up with closer to 8 servings.
Anyone tried a zucchini lasagna?
If you love this, please share it!
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