Low Carb Lasagna

I'm on a pretty serious low-carb kick these days, and by that I mean processed carbs and most sugar get the heave-ho, at least for a good long while. George Stella's cookbooks have been a standby for me, and I took his Meat Lasagna recipe and played around with it, adding more of some ingredients and less of others.

I browned a mix of ground beef and ground veal with some fresh garlic and a little bit of olive oil. Then as I layered that, I set the tomato sauce on the stove to simmer a bit with some spices.

Instead of noodles, which don't really give you much in the way of nutrition anyway, I cut thin slices of zucchini (loooooooove zucchini!) and used those instead. I layered the meat, cheese, zucchini, sauce until it almost bubbled over the top.

Oh! I forgot the fun part--I actually cooked the meat last week, seasoned it, yadda yadda, and then froze it, so putting this together took less than 15 minutes. It cooked for about 45, so I set about tidying up the living room while it baked.

I was pretty hungry, and it was getting late, so I didn't let it cool long enough (which is why it is a big, cheesy mess below on my plate). I steamed some broccoli as a side. This was pretty good, though I might season a bit more liberally AND add extra sauce next time around. I also froze more than half of it in individual portions and took one out every few days for work lunch or quick-and-easy dinners!