Zucchini Noodle Lasagna

This zucchini noodle lasagna is made with zucchini “noodles” instead of pasta, upping your vegetable intake and lowering carbs. You won’t miss them!

I’ve wanted to share this recipe for the longest time but something kept getting in the way. I made it when we were attempting a keto diet and trying to eat more vegetables as well. The more veggies thing worked really well but the keto part, not so much. Pretty sure I gained weight. :D

While this dish is low carb, it’s not low calorie because of the beef, sausage and cheese. It is delicious!

For a vegetarian version, use double the amount of mushrooms in place of the beef and sausage or a meat substitute. 

Zucchini Noodle Lasagna

Unfortunately the process photos for the red sauce somehow went missing. I have no idea how or why but I hope the explanation is sufficiently clear. If you do have any questions, please leave me a comment and I will endeavor to respond in a timely manner. 

Ingredients

For the red sauce:

2 tablespoons olive oil

1 lb or 450g ground beef

14 oz or 387g smoked sausage

2 cans (14.1 oz or 400g) whole peeled tomatoes, with juice

4 3/4 oz or 135g tomato paste

2 tablespoons Italian seasonings  (I use Durkee Pasta Seasoning (<affiliate link) which has dehydrated onions, garlic, etc. along with the actual Italian spices.)*

2 bay leaves

1/2 teaspoon baking soda

*Without that lovely shortcut, mince 1 small onion and 3 cloves garlic. Add to pan while browning beef. 

For the cheese layers:

5 1/3 oz or 150g mozzarella, grated

8.8 oz or 250g fresh ricotta 

2 large eggs

Freshly ground black pepper

For the zucchini layers:

4 medium zucchini (about 1.1 lbs or 500g)

Fine sea salt

For topping:

1/2 cup or 55g Parmesan, grated

(Plus reserved grated mozzarella – see method below)

1 teaspoon oregano

Method

Add olive oil to pan, then the ground beef. Cook until ground beef is browned and the smaller bits are a little bit crispy. (Put in onion/garlic in at this point, when the smaller bits are well browned, if using.)

While that’s happening, cut the sausage lengthwise into four strips and then chop them into small cubes. Add the sausage to the beef pan and cook further until the sausage starts to brown. 

Add the Italian seasonings, canned tomatoes and tomato paste, along with about half a can of water, using that water to rinse out the tomato cans so as not to leave any tomato behind in them. 

Pop in the bay leaves, give the whole pot a good stir and simmer, covered, for about 45 minutes. 

Meanwhile, trim off the stem ends and slice your zucchini into thin strips with a vegetable peeler. 

Lay in single file on a clean kitchen towel. Lightly sprinkle the zucchini with salt and set aside. 

Put about 1/2 cup of the grated mozzarella in a small mixing bowl and stir in the Parmesan and dried oregano. Set aside till needed for topping. 

In a larger mixing bowl, whisk together the rest of the mozzarella, the ricotta, the eggs and some freshly ground black pepper. This is going to look much drier that the usual cheese layer for lasagna. Don’t worry. The cooking zucchini will ensure that this lasagna isn’t dry. 

After the red sauce has simmered for about 45 minutes, stir in the baking soda. I was taught this trick by an Italian American nonna. It’s going to bubble up as the soda reacts with the natural acids in the tomatoes. Keep stirring till about the bubbles are gone. The result is a sweeter, less acidic and according to my mentor nonna, more stomach-friendly sauce. 

Simmer for about 10-15 minutes longer, uncovered. Remove from the heat. Meanwhile, preheat your oven to 350°F or 180°C.

To assemble the zucchini noodle lasagna, remove the bay leaves from the red sauce and spoon a thin layer into your baking dish. (9x13in or 23x33cm for thin lasagna, a smaller pan for thicker lasagna).

Roll the zucchini tightly up in the clean kitchen towel to dry them off. Unroll the towel and top the red sauce with zucchini slices.

Add another layer of red sauce. Then spoon on a layer of the cheese mixture. 

Add another layer of zucchini, followed by red sauce and then cheese mixture. Keep going till you use up all the zucchini, the red sauce and cheese. In my pan, I did three complete sets of layers. 

Finish the dish by sprinkling it with the mozzarella/Parmesan cheese topping. 

Bake in your preheated oven for 45-50 minutes or until the zucchini noodle lasagna is hot through, bubbling around the edges and well browned on top. 

Leave to cool for about 10 minutes then cut in squares to serve. 

Enjoy! 

It’s Sunday FunDay and today we are sharing creative lasagna recipes! Check them all out below. 

• Chicken Alfredo Lasagna from Making Miracles
• Chicken Marsala Lasagna from Palatable Pastime
• Keto Chicken Alfredo Zucchini Lasagna With Homemade Keto Alfredo Sauce from Sneha’s Recipe
• Lasagna Bianca from Culinary Adventures with Camilla
• Mexican Chicken Lasagna from Karen’s Kitchen Stories
• Pesto Lasagna with Homemade Noodles from Amy’s Cooking Adventures
• Pierogi Lasagna from A Day in the Life on the Farm
• Saucy Lasagna Rolls from Sid's Sea Palm Cooking
• Vegetable Lasagna from Mayuri‘s Jikoni
• Zucchini Noodle Lasagna from Food Lust People Love

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Lighter Lemon Pound Cake #BundtBakers

This lighter lemon pound cake has less butter the original version but with the sour cream and lemon, you won’t miss it at all. Made with Swerve, everyone can enjoy it! For a little extra innocent richness, serve it with a dollop of lightly sweetened low fat Greek yogurt and berries. 

For this month’s Bundt Bakers, our host chose “angel or devil” as the theme.  I interpreted this as healthy cake (relatively speaking) vs. decadent cake so I put on my thinking cap and started to Google search lighter pound cake. 

I came across all sorts of “lighter” pound cakes! Apparently it’s a thing. Who knew? Many of them claimed to be lighter but had a whole cup of butter and an equal amount of sugar. Umm, no. That’s regular pound cake. 

Lighter Lemon Pound Cake

I used “brown sugar” Swerve to bake these cakes to make them more diabetic friendly and I baked the batter in a Nordic Ware Duet pan, which has a capacity of 5 cups. It’s perfect for making one cake to keep and one to share. Which is the best “lighten up” option! Sharing is caring. If you bake yours in a 6-cup Bundt pan, it might need just a little longer in the oven. This recipe was adapted from one on Just a Pinch. 

Ingredients

1 1/2 cup or 180g cake flour, plus extra for pan

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

2 tablespoons butter, softened, plus extra for pan

3/4 cup, packed, or 75g Swerve or light brown sugar

1/2 cup or 120g sour cream

Zest 1 lemon 

2 tablespoons lemon juice

1 egg, at room temperature

1 egg white, at room temperature

2 tablespoons milk

Recommended for serving: 

Greek yogurt lightly sweetened with Swerve or sugar

Fresh berries

Method

Preheat oven to 350°F or 180°C and prepare your 5- or 6-cup Bundt pan by greasing it with butter and coating it with flour.

Whisk the flour, baking powder, baking soda and salt in a mixing bowl and set aside.

In another bowl, beat the butter and Swerve/sugar until creamy and lighter in color.

Add sour cream, lemon zest, lemon juice, egg,  egg white and milk to the butter mixture. 

Beat 2 minutes on high speed.

Add flour mixture. 

Beat on lowest speed, no more than 10 seconds, until just combined.

Spoon the cake batter into your prepared Bundt pans.

Place on one rack above middle in the oven. Bake for 25 - 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Cool for about 7 minutes on a wire rack then use a wooden skewer to loosen the sides and middle then turn the cakes out of the pan. Cool completely. 

This cake is wonderful plain or if you want to fancy it up, with a dollop of Greek yogurt, sweetened with a little more Swerve or sugar, topped with fresh berries. 

Enjoy! 

It’s the third Thursday of the month so welcome to Bundt Bakers! As mentioned above, our host chose angel or devil as our theme. Check out how our bakers interpreted that theme below. Many thanks to Rebekah of Making Miracles for hosting!

• Sneha’s Recipe: Black & White Pound Bundt
• Passion Kneaded: Chocolate Overload Bundt Cake
• Patyco Candybar: Dark Angel Bundt Cake
• Magical Ingredients: Devil's Black Forest Bundt Cake
• A Day in the Life on the Farm: Devil's Bundt Cake
• All That's Left Are The Crumbs: Devil's Food Cake Bundt with Chili Caramel Sauce 
• Food Lust People Love: Lighter Lemon Pound Cake
• Making Miracles: The Devil's Mini Bundt Cakes 

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

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Spicy Ham Pimento Cheese Sandwiches

These Spicy Ham Pimento Cheese Sandwiches are a welcome savory treat that is perfect for parties or picnics. Like ‘em even spicier, add more jalapeño!

A couple of weeks ago, my husband made a dish that called for eight ounces of roasted red peppers aka pimentos. Younger daughter was dispatched to the store and came home with a 12-ounce jar. Now you or I might have just hummed the whole thing in but my husband is still quite the recipe rule follower (although he is getting better with experience) so he weighed out 8 ounces and put the rest in the refrigerator. 

Fortuitously, my pimento cheese recipe calls for exactly four ounces so it did not go to waste. To change things up a little, I added eight ounces of diced ham as well. Delicious!

Spicy Ham Pimento Cheese Sandwiches

For this sandwich spread, I used a pack of ready diced ham but this would also be an excellent use for some of your leftover baked ham from Easter or Christmas. If you don’t have leftover pimentos, there are 4 oz jars available at most grocery stores. 

Ingredients 

1 (4 oz or 113g)) jar pimentos, drained and chopped

1-2 teaspoons finely grated onion, plus any juice

8 oz or 227g extra sharp cheddar cheese, finely grated

1 fresh jalapeño, minced

8 oz or 227g diced ham

1/2 cup or 120ml mayonnaise

10 slices sandwich bread, crusts removed

Method

Grate the cheddar finely into a large bowl with plenty of room for mixing. Use a microplane to grate the onion right in top of the cheese so that any onion juice will also drip in. 

Add in the minced jalapeño and the pimentos. Use a fork to mix them thoroughly with the cheese and onion.

Add in the diced ham and mix again. It’s easier to mix thoroughly when the ingredients are dry so make sure to do this before adding the mayonnaise. 

Now, add in the mayonnaise and mix well.

Spread on bread for sandwiches. Be generous! Put it on thick. No one likes skimpy sandwich filling.

Or if you want to get fancy, cut the sandwiches into three. These will be very popular on a party table.

If you make them ahead, refrigerate the sandwiches covered with slightly damp paper towels and then cling film. This keeps the bread from getting dried out and stale. 

Enjoy!

Happy Easter to my readers who celebrate today! It’s Sunday FunDay and my friends and I are sharing creative ham sandwiches. Check out the links below. Many thanks to our host, Sue of Palatable Pastime. 

• Keto 2-Minute Protein Bread & A Ham Sandwich from Sneha's Recipe
• Peameal Ham and Egg Breakfast Sandwich from A Day in the Life on the Farm
• Spicy Ham Pimento Cheese Sandwiches from Food Lust People Love
• Grilled Ham, Cheese and Tomato Sandwich from Palatable Pastime
• Ham & Pickle Sandwich from Amy's Cooking Adventures
• Croque Monsieur from Making Miracles

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Artichoke Tuna Bean Salad

This tasty Artichoke Tuna Bean Salad is easy to toss together but it’s full of flavor and makes a wonderful starter or light meal. 

One pantry staple we are never without is tuna in a can. Many an afternoon I hear the snick-snick of the can opener and either my husband or daughter is opening a can to eat with fork, straight from the can. It’s one of my favorite things to eat as well. 

That said, often of a morning you will find me boiling eggs in the Instant Pot, just to make my southern-style tuna salad. Where I come from, tuna salad has to have boiled eggs in it! I love to eat it on soft sandwich bread or piled high on Triskets. 

Back in my college days, what I called tuna surprise was one of my favorite meals. It required just three ingredients: noodles, cream cheese and a can of tuna. 

Bonus Tuna Surprise recipe: Just boil the noodles and drain. Add the cream cheese to the hot pot of pasta and stir till melted. Add tuna and stir again. This is seriously delicious and a relatively cheap, warm bowl of comfort food. If you want to get fancy, pour the whole pot in a casserole dish and bake till browned on top but that step is not really necessary.

Artichoke Tuna Bean Salad

This recipe is adapted from one in New York Times Cooking. According to the original author, it’s a mainstay in her house since it uses ingredients she usually has on hand for an easy light meal. I added a few ingredients but would still wholeheartedly agree.

Ingredients – Serves 4-6 as a starter

1 jar (6.5 oz or 185g) marinated quartered artichoke hearts, drained and 1/4 cup or 60ml marinade reserved

1 small or 1/2 medium red onion, peeled and very thinly sliced 40g

1 small red chili pepper, minced

2 teaspoons cider vinegar 

1 tablespoon plain Greek yogurt

½ teaspoon Dijon mustard

1 (12-oz or 340g) can water-packed albacore tuna, drained

1 (15-ounce) can cannellini beans or borlotti beans, drained through a strainer and rinsed

Several sprigs Italian parsley leaves, chopped

Salt and freshly ground black pepper

Baby spinach to serve, if desired

Method

Place the onion and chili pepper in a bowl and add the vinegar. Leave to marinate. 

Pour the vinegar into 1/4 cup or 60ml of the reserved artichoke marinade and then whisk in the Dijon mustard and yogurt. Add a pinch of fine sea salt and a few good grinds of black pepper.

In a large bowl, combine the artichoke hearts, beans, onion and chili pepper.

Add the tuna and pour on the dressing. Toss gently to coat. Garnish with parsley. 

Serve as is or put a small handful of baby spinach on each plate then top with the artichoke tuna bean salad. 

Enjoy!

It’s the second Friday of the month which means it’s time for my Fish Friday Foodies to share recipes. Today’s theme is Fish from a Can. I love this theme! Canned fish is tasty and convenient. I always have sardines, tuna, anchovies, smoked oysters, salmon, etc. in my pantry so I can’t wait to see all the other canned fish recipes. Check them out below. Many thanks to our host, Wendy of A Day in the Life on the Farm. 

• Food Lust People Love: Artichoke Tuna Bean Salad 
• Sneha’s Recipe: Keto Tuna Melt Chaffle 
• A Day in the Life on the Farm: Smoked Clam Dip 
• Karen’s Kitchen Stories: Spicy Salmon and Potato Croquettes 
• Palatable Pastime: Tuna Melt
• Culinary Cam: Growing an Appreciation for Tinned and Jarred Fish + an Anchovy-Artichoke Egg Salad Recipe

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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Sourdough Carrot Cake Waffles with Cream Cheese Syrup #BreadBakers

What could be more perfect for Easter breakfast or brunch than sourdough carrot cake waffles with a drizzle of cream cheese syrup? Not a single thing!

This recipe idea came to me last month when I was baking the sourdough sweet carrot waffles for Muffin Monday. I made a little note for myself, as a reminder to try carrot cake waffles someday. 

When our Bread Bakers host for April decided on Easter breads as our theme, some day came sooner rather than later! Waffles are, after all, a quick bread. 

Sourdough Carrot Cake Waffles with Cream Cheese Syrup

This recipe makes 7 Belgian-style waffles. If you aren’t eating them at once pop them in the toaster to reheat and refrigerate the cream cheese syrup. It’s still quite spreadable, even cold.  

Ingredients  

For the waffle batter:

1 1/2 cups or 190g all purpose flour

1/4 cup, tightly packed, or 50g brown sugar

1 teaspoon baking powder

1 teaspoon cinnamon 

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup or 210g fed sourdough

1/2 cup or 120g mashed cooked carrots 

2/3 cup or 160ml milk 

1/4 cup or 60ml canola oil, plus extra for greasing the waffle iron

2 eggs 

For about 2/3 cup or 156ml cream cheese syrup:

4 oz or 113g cream cheese, softened

6 tablespoons powdered sugar, sifted

3 tablespoons milk, plus more to taste

1 teaspoon vanilla extract

Method

Make the cream cheese syrup by beating together the cream cheese and sugar until smooth. Whisk in the milk and vanilla. (Add a bit more milk if you prefer a thinner syrup.) Set aside while you make the waffles.

Preheat your waffle maker.

In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon and salt. 

In another smaller bowl, whisk together the sourdough starter, mashed carrot, milk, canola, and eggs until fully combined. 

Pour the wet ingredients into the dry ingredient bowl and fold until just combined. Do not overmix. 

Grease your waffle iron, top and bottom, with a little canola oil.

Add the batter to the waffle maker. The size of your waffle iron will depend on how much batter you add but try not to overfill. That just makes a huge mess when it overflows. 

Cook according to manufacturer’s instructions until the first set of waffles are golden brown. Remove from the waffle iron and keep warm in a low oven. 

Continue cooking waffles until all the batter is used up. 

Serve with lashing of cream cheese syrup. 

Enjoy! 

It’s the second Tuesday of the month so that means it’s time for Bread Bakers! As I mentioned above, we are sharing Easter breads. Check out the links below for inspiration. Many thanks to our host, Swathi of Zesty South Indian Kitchen.

• Choreg-Armenian Easter Bread by Sneha’s Recipe
• Chocolate Bunny Bread by A Day in the Life on the Farm
• Greek Tsoureki by A Messy Kitchen
• Sourdough Choreg-Armenian Easter Bread by Zesty South Indian Kitchen
• Sourdough Carrot Cake Waffles with Cream Cheese Syrup by Food Lust People Love
• Orange Blueberry Hot Cross Buns by Karen’s Kitchen Stories
• Jidase by Magical Ingredients

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

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