Vegetarian Pasta-Free Zucchini Lasagna
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 270.5
- Total Fat: 18.3 g
- Cholesterol: 65.6 mg
- Sodium: 429.5 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 3.9 g
- Protein: 9.5 g
View full nutritional breakdown of Vegetarian Pasta-Free Zucchini Lasagna calories by ingredient
Introduction
This is a simple and delicious lo-carb Italian meal. This is a simple and delicious lo-carb Italian meal.Number of Servings: 9
Ingredients
-
1 Tbsp olive oil
1 16 oz ricotta cheese
1 bag of shredded mozzarella cheese
1 jar pasta sauce
1 Zucchini, sliced lengthwise
1/2 pound mushrooms, sliced
1 egg
2 tbsp dries parsley
1 10 oz bag spinach
1/4 cup parmesan cheese, shredded
Tips
A mandoline is handy for slicing the zucchini.
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
Sauté the bag of spinach with oil over medium heat, 5 minutes.
To assemble lasagna, spread 1/2 of the sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.
Serving Size: Makes 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user HLKLJGK.
Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
Sauté the bag of spinach with oil over medium heat, 5 minutes.
To assemble lasagna, spread 1/2 of the sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.
Serving Size: Makes 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user HLKLJGK.