Low Carb Vegetable Lasagne

Indulge in the ultimate guilt-free comfort food with this Low Carb Vegetable Lasagne, a vibrant twist on the classic Italian favorite! Packed with layers of zucchini, eggplant, and roasted bell peppers, this nutritious recipe swaps traditional pasta for fresh vegetables, making it both gluten-free and keto-friendly. Creamy ricotta infused with spinach, garlic, and Italian seasoning harmonizes beautifully with rich, low-carb marinara and a gooey trio of mozzarella and Parmesan cheeses. Easy to prepare and bursting with flavor, this delightful dish is perfect for anyone seeking a wholesome, low-carb alternative to traditional lasagne. Serve it as a hearty dinner that satisfies cravings while keeping your healthy lifestyle on track!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 3 large Zucchini
• 1 large Eggplant
• 2 medium Bell peppers (red or yellow)
• 2 tablespoons Olive oil
• 1.5 cups Ricotta cheese
• 2 cups Mozzarella cheese (shredded)
• 0.5 cup Parmesan cheese (grated)
• 1 large Egg
• 2 cups Spinach (fresh or frozen, chopped)
• 2.5 cups Marinara sauce (low-carb or sugar-free)
• 1 teaspoon Garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Use a mandoline slicer or sharp knife to slice the zucchini and eggplant lengthwise into thin strips, resembling lasagne noodles. Slice the bell peppers into flat, wide strips.

Step 3

Lay the zucchini and eggplant slices on paper towels, sprinkle with a little salt, and let them sit for 10 minutes to release excess moisture. Pat them dry with another paper towel.

Step 4

In a skillet over medium heat, add 1 tablespoon of olive oil and sauté the bell pepper strips for 3-4 minutes until slightly softened. Remove from heat and set aside.

Step 5

In a mixing bowl, combine ricotta cheese, 1 cup of mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and black pepper. Stir until smooth and well incorporated.

Step 6

If using fresh spinach, sauté it in the same skillet with the remaining olive oil for 2-3 minutes until wilted. If using frozen spinach, make sure it's thawed and well-drained. Mix the spinach into the ricotta mixture.

Step 7

Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish.

Step 8

Add a layer of vegetable slices (zucchini, eggplant, and peppers), slightly overlapping them.

Step 9

Spread a third of the ricotta-spinach mixture over the vegetables, followed by 1/2 cup of marinara sauce.

Step 10

Repeat the layers of vegetables, ricotta mixture, and marinara sauce two more times, finishing with marinara sauce on top.

Step 11

Sprinkle the remaining cup of shredded mozzarella over the top layer of sauce.

Step 12

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

Step 13

Remove the lasagne from the oven and let it rest for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(2737.2g)

Amount per serving	% Daily Value*
Calories	2658.8

Total Fat 161.2g	0%
Saturated Fat 81.7g	0%
Polyunsaturated Fat 5.7g
Cholesterol 716.9mg	0%
Sodium 14229.7mg	0%
Total Carbohydrate 159.3g	0%
Dietary Fiber 38.6g	0%
Total Sugars 87.2g
Protein 168.3g	0%

Vitamin D 53.8IU	0%
Calcium 4546.3mg	0%
Iron 18.8mg	0%
Potassium 6269.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.5%

Protein: 24.4%

Carbs: 23.1%