Description
A low-carb twist on a classic lasagna featuring layers of zucchini, creamy ricotta, and mozzarella for a comforting yet guilt-free meal.
Ingredients
- Zucchini (sliced thin)
- Ricotta cheese
- Mozzarella cheese (shredded)
- Parmesan cheese (grated)
- Eggs
- Spinach (cooked and chopped)
- Garlic (minced)
- Olive oil
- Salt
- Pepper
- Italian seasoning
Instructions
- Preheat your oven to 375°F (190°C).
- Mix together ricotta cheese, eggs, chopped spinach, minced garlic, salt, pepper, and Italian seasoning.
- Arrange a layer of thinly sliced zucchini at the bottom of a baking dish.
- Spoon the ricotta mixture generously over the zucchini.
- Continue layering zucchini, ricotta mixture, and mozzarella until all ingredients are used, ending with mozzarella and Parmesan on top.
- Drizzle olive oil over the top layer and cover with foil. Bake for about 25 minutes.
- Remove the foil and bake for another 15 minutes, or until the top is golden and bubbly.
Notes
For a lighter flavor, pair with a side salad dressed in olive oil and balsamic vinegar.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg