Vegetarian Zucchini Lasagna
A low carb vegetarian lasagna make with zucchini, 3 cheeses and a low carb Marinara sauce
Servings: 6 serving
Calories: 381kcal
Ingredients
- 4 zucchini
- 1 cup Marinara sauce low carb
- 1 cup ricotta cheese
- 8 oz cream cheese softened
- 2 garlic cloves
- 2 teaspoon oregano dried
- 2 tablespoons olive oil
- ½ cup Mozzarella cheese grated
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 200C/400F degrees.
- Slice the zucchini length ways. Don’t slice them too thin as they will reduce in size once cooked due to their water content. About ½ cm or more in width will be fine.
- Place the zucchini slices on a silver foil lined baking tray, lightly brush them with olive oil and place under a hot grill. Cook until golden and flip over, brush with oil and grill the other side.
- Remove, pat dry the slices with kitchen towel to remove any excess water or oil and sprinkle with the chopped garlic and oregano. Season with the salt and pepper.
- In a bowl, mix the cream cheese and ricotta in a bowl and season with the salt and pepper.
- In a baking dish assemble the lasagne by layering the zucchini, cheese mixture and Marinara sauce.
- Repeat the layers until the dish is full. Sprinkle the mozzarella cheese on top.
- Cover the dish with aluminium foil and bake for 30 – 40 minutes. Take the foil off for the last 10 minutes of cooking to ensure a crispy topping.
- Remove from the oven and let stand for 10 minutes before serving.
Notes
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1serving | Calories: 381kcal | Carbohydrates: 10.6g | Protein: 15.6g | Fat: 31.5g | Fiber: 2g