Description
A healthy twist on classic lasagna using zucchini instead of pasta, perfect for reducing carbs while enjoying a flavorful meal.
Ingredients
Scale
- 4 medium zucchinis, sliced lengthwise into thin strips
- 1 teaspoon olive oil
- Salt and pepper, to taste
- 2 cups ricotta cheese
- 1 egg
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the zucchini strips and sauté until slightly softened. Season with salt and pepper.
- In a bowl, combine ricotta cheese and egg, mixing well.
- In a baking dish, layer the zucchini strips and spread some of the ricotta mixture over them.
- Repeat the layers until all ingredients are used, finishing with a layer of zucchini on top.
- Bake for about 30-35 minutes or until the top is golden and bubbly.
- Let it cool for a few minutes before slicing and serving.
Notes
Best served warm, can be topped with fresh basil or parmesan cheese. Great for family gatherings!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg
Keywords: zucchini lasagna, gluten-free lasagna, healthy lasagna, low-carb recipe, Italian dish