Love lasagna but don’t love all the carbs? You need to try zucchini lasagna! I was a little skeptical at first, but after trying it I loved it. You get all the flavors of lasagna with a lot less calories. I decided to make mine vegetarian, but you can easily use a meat sauce if you think you might need a little more substance.
Now don’t get me wrong the zucchini is not going to taste exactly like noodles, but you achieve the layer effect. I peeled my zucchinis with a vegetable peeler so occasionally I had really thin layers of zucchini, if that was the case I doubled or tripled up on the zucchini “noodles” to help hold the casserole together.
So go grab any leftover zucchini from your crop and put this lasagna on your menu. It’s loaded full of veggies and a great option for all my friends on low carb diets.
- 2-3 large zucchini
- 1 jar tomato pasta sauce
- 1 egg
- 1 (15oz) container reduced fat ricotta cheese
- 2 tbsp fresh chopped parsley
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 8oz fresh sliced mushrooms
- 8 oz shredded mozzarella cheese
- 4 oz shredded parmesan cheese
- Preheat oven to 325 degrees. Prepare a 9×13 baking dish.
- Using a vegetable peeler or mandolin slice zucchini lengthwise creating long ribbon like slices. It’s ok if they are not perfect or some break we will just double layer them in the pan. Place them in a colander and sprinkle with salt to draw out water.
- Mix egg, ricotta, and parsley together until well combined.
- To assemble lasagna spread sauce in a thin layer on bottom of pan. Layer ½ of the zucchini slices, ½ ricotta mixture, all of the spinach and mushrooms and ½ of the mozzarella cheese. Repeat with another thin layer of sauce, the remaining zucchini (or enough to cover the sauce) ricotta and mozzarella. Sprinkle with parmesan.
- Cover with foil and bake 45 minutes. Remove foil, raise oven temperature to 350 degrees and bake 15 more minutes. Let stand 5-10 minutes before serving.
Adapted from All Recipes