Zucchini Lasagna (Not Watery!)
User Reviews
4.2
14 reviews
Good
Zucchini Lasagna (Not Watery!)
Report
Prepare a low-carb, vegetarian, and gluten-free Zucchini Lasagna loaded with mozerella, parmesan, and riccota cheese and baked to perfectionat only 5 net carbs per serving!
Share:
Ingredients
- 3 zucchini medium-sized
- 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 tomatoes crushed, canned
- 1 tsp Italian seasoning
- 1/2 tsp black pepper
- salt to taste
- basil leaves 4-5 leaves
To make filling
- 1 1/4 cup ricotta cheese quantity unspecified cup
- 1 egg large
- 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 Information
Show Details
Serving
1serving
Calories
191kcal
(10%)
Carbohydrates
8g
(3%)
Protein
12g
(24%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
57mg
(19%)
Sodium
290mg
(12%)
Potassium
409mg
(9%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
600IU
(12%)
Vitamin C
18mg
(20%)
Calcium
257mg
(26%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 191kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 290mg | 12% |
| Potassium | 409mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 600IU | 12% |
| Vitamin C | 18mg | 20% |
| Calcium | 257mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
14 reviews
Good
Other Recipes
You'll Also Love
