Vegetarian Zucchini Lasagna
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
50 mins
-
Servings
4
-
Calories
458 kcal
-
Course
Main Course
-
Cuisine
Italian
Vegetarian Zucchini Lasagna
Report
Satisfy your craving for Italian with this amazing low-carb EASY Vegetarian Zucchini Lasagna. It's comfort food minus the carbs!
Share:
Ingredients
- 3-4 large zucchinis
- 1/2 teaspoon fine sea salt ` , divided
- 1 tablespoon olive oil
- white button mushrooms , chopped
- 1 medium yellow onion , diced
- 2 garlic cloves , minced
- 1 1/2 tablespoons white wine
- 1 1/2 cups full fat ricotta cheese
- 1 egg
- frozen spinach , thawed and well drained*
- 1/2 teaspoon ground black pepper
- 3 tablespoons fresh basil , chopped, plus more for serving
- 1 1/2 cups mozzarella cheese , shredded and divided
- 1 cup Parmesan Cheese , finely shredded and divided
- 1 cup marinara sauce
Instructions
- Preheat the oven to 400°F.
- Slice the 3-4 large zucchinis 1/8" thick on a mandoline or using a sharp knife.
- Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Sprinkle each side with 1/4 teaspoon of the fine sea salt; let stand 15 minutes.
- Heat the 1 tablespoon olive oil in a large cast iron skillet (you'll use this pan later to bake the lasagna rolls). Sauté the white button mushrooms, 1 medium yellow onion, 2 garlic cloves together for 4-5 minutes, or until mushrooms and onions have softened and browned.
- Pour in the 1 1/2 tablespoons white wine, stir, scraping brown bits off the bottom of the pan. Remove pan from heat and allow to cool almost completely. I transferred the mushrooms and onions to a mixing bowl and placed them in the refrigerator to cool quickly so the cheeses didn't immediately melt when added.
- In a medium sized mixing bowl, use a fork to combine the mushroom mixture with the 1 1/2 cups full fat ricotta cheese, 1 egg, frozen spinach, 1/4 teaspoon fine sea salt and 1/2 teaspoon ground black pepper . Then stir in the 3 tablespoons fresh basil, 1/2 cup of the mozzarella cheese, and 1/2 cup of the parmesan cheese.
- Spread about ½ cup marinara sauce in a 12'' cast iron skillet.
- Begin assembling the zucchini rolls by spreading about a tablespoon of filling on each piece of zucchini. Roll tightly. Place each roll on top of marinara sauce in a baking dish so it's standing upwards. Repeat with the rest of zucchini. If you have extra filling, spread on top of zucchini rolls.
- Pour the rest of marinara sauce on top and sprinkle with remaining 1/2 cup of the mozzarella cheese and 1/2 cup of the parmesan cheese.
- Place skillet in oven and bake for 25-30 minutes or until lasagna rolls are heated through and the cheese begins to brown.
- Top with more fresh basil and cheese, if desired, and serve.
- If you've tried this recipe come back and let us know how it was in the comments or ratings!
Equipments used:
Notes
- * Drain spinach as much as possible. You can even press it in paper towels or a tea towel.
Nutrition Information
Show Details
Calories
458kcal
(23%)
Carbohydrates
16g
(5%)
Protein
33g
(66%)
Fat
29g
(45%)
Saturated Fat
18g
(90%)
Cholesterol
138mg
(46%)
Sodium
1091mg
(45%)
Potassium
794mg
(23%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
1587IU
(32%)
Vitamin C
33mg
(37%)
Calcium
748mg
(75%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 16g | 5% |
| Protein | 33g | 66% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 138mg | 46% |
| Sodium | 1091mg | 45% |
| Potassium | 794mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1587IU | 32% |
| Vitamin C | 33mg | 37% |
| Calcium | 748mg | 75% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
Other Recipes
You'll Also Love
