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Zucchini Lasagna (Not Watery!)

Selfadvocatenet.ca recipe for month of December 2022

Prepare a low-carb, vegetarian, and gluten-free Zucchini Lasagna loaded with mozerella, parmesan, and riccota cheese and baked to perfection at only 5 net carbs per serving!
Course Dinner Cuisine American, Italian Keyword low-carb, vegeterian, zucchini lasagna
Prep Time 20 minutes Cook Time 40 minutes Servings 8 people Calories 191 kcal

Ingredients

  • 3 medium-sized zucchini
  • 1 cup  mozzarella cheese, shredded

To make sauce

  • 1 tbsp olive oil
  • 1 tsp garlic, minced
  • 1/3 cup onion, diced
  • 1 1/2 cup crushed tomatoes, canned
  • 1 tsp Italian seasonings
  • 1/2 tsp black pepper
  • Salt to taste
  • 4-5 basil leaves

To make filling

  • 1 1/4 cup cup ricotta cheese
  • 1 large egg
  • 1/2 cup parmesan cheese, shredded
  • 1/2 tsp black pepper
  • Salt to taste

Instructions

  • Preheat the oven to 350 degree F. Line a baking tray with parchment paper and keep it aside.
  • Trim the ends and slice the zucchini lengthwise to uniform strips using a mandolin.
  • Place the zucchini strips on the prepared baking sheets next to each other and bake them for 20 minutes by flipping them to the other side halfway through. Set aside to cool.
  • Meanwhile, prepare the sauce. Heat a pan with olive oil and garlic; saute for a minute and add the onion. Cook the onion for 2-3 minutes and add the crushed tomato.
  • Simmer the sauce and cook for 5 minutes. Finally add in the basil, Italian sauce, pepper, and salt. Keep the sauce aside.
  • For the filling; combine the ricotta, parmesan, egg, black pepper, and salt in a bowl. Mix it and set it aside.
  • For assembling the lasagna; add 2 tablespoons of prepared sauce to a medium casserole dish. Arrange a layer of pre-baked zucchini strips. Add ⅓ cup of prepared ricotta filling followed by ¼ cup saucer and ¼ cup of mozzarella cheese. Repeat the same for three layers.
  • For the final layer end with Lasagna strips arranged in a criss-cross pattern. Add the remaining cheese on top and cover the lasagna with aluminum foil. Bake the lasagna for 30 minutes at 350 degrees F.
  • Remove the foil and bake further for 10 more minutes until the cheese is melted.
  • Allow the zucchini lasagna to cool for 30 minutes. Before serving, slice the lasagna and serve it warm.

Nutrition Serving: 1serving | Calories: 191kcal | Carbohydrates: 8g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 290mg | Potassium: 409mg | Fiber: 2g | Sugar: 4g | Vitamin A: 600IU | Vitamin C: 18mg | Calcium: 257mg | Iron: 1mg

This Recipe on website called gimmedelicious.com go to the link here

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