Description
A delicious and healthy twist on traditional lasagna using zucchini noodles instead of pasta for a lower-carb option.
Ingredients
Scale
- 2 large zucchinis
- 1 cup ricotta cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C).
- Use a spiralizer or a vegetable peeler to create zucchini noodles.
- In a bowl, mix ricotta cheese, egg, Italian seasoning, salt, and pepper.
- In a baking dish, spread a layer of marinara sauce, followed by a layer of zucchini noodles, and then dollop some ricotta mixture on top. Repeat the layers, finishing with marinara sauce and mozzarella.
- Sprinkle Parmesan cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
- Let it cool for a few minutes before slicing and serving.
Notes
Can be customized with your choice of vegetables or protein. Lettuce or garlic bread pairs well as a side.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
Keywords: lasagna, zucchini, healthy, low-carb, vegetarian