Zucchini Noodle Lasagna With White Sauce
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
6 servings
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Calories
550 kcal
-
Course
Main Course
Zucchini Noodle Lasagna With White Sauce
Report
This zucchini lasagna replaces wheat-based pasta with zoodles for a low-carb, keto-friendly dinner! Don't worry—it's still loaded with cheesy goodness and smothered in a rich, creamy white sauce. And the best part? This easy recipe is on the table in under an hour!
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Ingredients
- 5 medium zucchini
- salt as needed this will draw the moisture out of the zucchini and we'll wipe it off later!
- 1 Tbsp oil 15 mL
- 16 oz sliced mushrooms 450 g
- ¼ tsp each salt and pepper
- 10 oz frozen spinach 280 g
- 15 oz ricotta 425 g
- 1 cup shredded mozzarella divided, 112 g
- 1 cup fresh grated parmesan divided, 112 g
- 1 large egg
- ½ tsp oregano
- ¼ tsp salt
- 15 oz Alfredo sauce 425 g
Instructions
- Preheat: Oven to 350°F (176°C).
- Prep Zucchini: Cut zucchini lengthwise into thin (¼ inch) strips - using a mandolin slicer makes this much easier! Place strips on a clean tea towel or paper towel, then sprinkle enough salt over each to lightly coat. Place another towel on top to help absorb moisture. Let these sit while you prepare everything else. Before assembling, wipe off excess salt.
- Mushrooms: Heat oil in a large saute pan over medium heat. Add mushrooms and salt, cooking until mushrooms release their moisture and begin to brown.
- Spinach: Thaw frozen spinach in the microwave until soft. Firmly squeeze out as much moisture as possible.
- Ricotta Mixture: In a large bowl, combine thawed spinach, ricotta, ½ cup of mozzarella, ½ cup of Parmesan, egg, oregano, and salt.
- Assemble: In a 9x13 inch (or similarly sized) casserole dish, spread ¼ of the Alfredo sauce onto the bottom. Using ⅓ of the zucchini, create a tightly packed single layer of zucchini. Spoon and spread on ⅓ of the ricotta mixture, ⅓ of the mushrooms, and ¼ of the Alfredo. Continue this pattern until all ingredients are used (¼ Alfredo > ⅓ zucchini > ⅓ ricotta > ⅓ mushrooms > repeat). When you finish layering, sprinkle on the remaining mozzarella and Parmesan.
- Bake: Place in the center of the oven and bake for about 30 minutes until the top is golden brown.
Notes
- Leftover zucchini lasagna should be refrigerated. Let the dish cool, then transfer the extras to a tightly sealed container. Enjoy within 2 to 3 days.
Nutrition Information
Show Details
Serving
1serving
Calories
550kcal
(28%)
Carbohydrates
48g
(16%)
Protein
32.8g
(66%)
Fat
27.2g
(42%)
Saturated Fat
15.2g
(76%)
Cholesterol
95mg
(32%)
Sodium
3007mg
(125%)
Potassium
1034mg
(30%)
Fiber
3.7g
(15%)
Sugar
4.6g
(9%)
Calcium
441mg
(44%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 550kcal | 28% |
| Carbohydrates | 48g | 16% |
| Protein | 32.8g | 66% |
| Fat | 27.2g | 42% |
| Saturated Fat | 15.2g | 76% |
| Cholesterol | 95mg | 32% |
| Sodium | 3007mg | 125% |
| Potassium | 1034mg | 22% |
| Fiber | 3.7g | 15% |
| Sugar | 4.6g | 9% |
| Calcium | 441mg | 44% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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