Low Carb Vegetarian Lasagne

Indulge in the ultimate comfort food without the carbs with this Low Carb Vegetarian Lasagne! Perfectly thin slices of zucchini take the place of traditional pasta, creating a light and flavorful base for layers of creamy ricotta, sautéed spinach, and rich marinara sauce. Topped with ooey-gooey mozzarella and a sprinkle of Parmesan, this wholesome dish is seasoned to perfection with aromatic oregano and basil. Quick to prepare and baked to bubbly, golden-brown perfection, this keto-friendly and gluten-free lasagna is a guilt-free way to enjoy a classic favorite. Perfect as a hearty dinner for busy weeknights or as a crowd-pleaser at gatherings, this low-carb twist delivers all the comforting flavors you crave in a healthier package!

Nutriscore Rating: 64/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 6

Ingredients

• 3 medium Zucchini
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Ricotta cheese
• 1 large Egg
• 2 cups Fresh spinach
• 2.5 cups Marinara sauce
• 2 cups Shredded mozzarella cheese
• 0.5 cups Grated Parmesan cheese
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Using a mandoline or a sharp knife, slice the zucchini lengthwise into thin strips, about 1/8-inch thick. Sprinkle both sides with salt and set aside on a paper towel-lined tray to draw out excess moisture.

Step 3

In a large skillet, heat olive oil over medium heat. Add spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.

Step 4

In a mixing bowl, combine ricotta cheese, egg, cooked spinach, dried oregano, and dried basil. Mix until well incorporated. Season with a pinch of salt and pepper.

Step 5

Pat the zucchini slices dry with a clean paper towel to remove any released moisture.

Step 6

In a 9x13-inch baking dish, spread 1/2 cup of marinara sauce evenly on the bottom.

Step 7

Create the first layer by laying zucchini slices over the sauce, slightly overlapping them.

Step 8

Spread a third of the ricotta mixture over the zucchini, followed by a third of the remaining marinara sauce, and a sprinkle of shredded mozzarella cheese.

Step 9

Repeat the layers (zucchini, ricotta, marinara, mozzarella) two more times, finishing with a final layer of zucchini and marinara sauce.

Step 10

Sprinkle the top with the remaining mozzarella cheese and Parmesan cheese.

Step 11

Cover the dish tightly with aluminum foil and bake for 20 minutes. Then remove the foil and bake for another 20 minutes, or until the cheese is bubbly and golden brown.

Step 12

Let the lasagne rest for 10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(2098.3g)

Amount per serving	% Daily Value*
Calories	2368.8

Total Fat 159.1g	0%
Saturated Fat 77.2g	0%
Polyunsaturated Fat 5.0g
Cholesterol 721.7mg	0%
Sodium 11561.7mg	0%
Total Carbohydrate 104.9g	0%
Dietary Fiber 11.6g	0%
Total Sugars 54.1g
Protein 147.0g	0%

Vitamin D 53.8IU	0%
Calcium 4316.7mg	0%
Iron 7.6mg	0%
Potassium 1870.1mg	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: 58.7%

Protein: 24.1%

Carbs: 17.2%