Delicious Low Carb Zucchini Lasagna: A Healthy Twist on a Classic Dish!
Elyssa McGregor
9 months ago
A blend of health and flavor with our delicious low carb zucchini lasagna. This innovative dish swaps traditional noodles for layers of succulent zucchini, creating a mouthwatering symphony of taste and texture. Experience the joy of savoring every bite guilt-free. Enjoy the nourishment in every forkful.
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Ingredients
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| 4 medium or large zucchinis, sliced thin long ways | |
| 0.50 cup parmesan cheese | |
| 3 cups mozzarella, shredded | |
| 3 cups pasta sauce (i.e. Classico Spicy Tomato & Basil) | |
| 2 teaspoons fresh oregano | |
| 3 tablespoons fresh basil |
Ricotta Filling
| 3 garlic cloves, minced | |
| 1.50 cups low-fat ricotta cheese | |
| 0.25 cups parmesan cheese | |
| 1 egg | |
| 0.25 teaspoon salt | |
| 0.25 teaspoon black pepper | |
| 0.25 cup fresh basil, chopped |
Directions
1.
Preheat oven to 375º F
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2.
Pre-bake zucchini slices
Arrange zucchini slices on sheet pan lined with parchment paper. Bake zuchinni slices for 10 minutes. Pre-baking the zucchini will help dry up moisture.
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3.
Mix ricotta filling
in a medium-sized bowl, mix all of ricotta filling ingredients together.
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4.
Layer ingredients
In a 13×9 baking dish, layer lasagna: spread a thin layer of sauce on the bottom of the dish, add layer of cooked zucchini slices, thin layer of ricotta filling, and mozzarella cheese & parmesan, and generous sprinkle of freshly cut oregano & basil. Repeat each step until finished. On top layer with sauce, mozzarella cheese, and parmesan cheese.
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5.
Bake
Leave dish uncovered and bake for 45 minutes, then broil on HIGH for 1 to 2 minutes until cheese is browned. Sprinkle with chopped fresh basil. Serve and enjoy!
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