Low Carb Vegetable Lasagne
Indulge in the hearty flavors of this Low Carb Vegetable Lasagne, a nutritious twist on a classic comfort dish that's perfect for those watching their carbs. This recipe swaps traditional pasta sheets for thinly sliced zucchini and eggplant, creating a gluten-free base layered with vibrant bell peppers, creamy ricotta cheese, spinach, and a flavorful blend of Italian herbs. A rich, sugar-free marinara sauce ties everything together, while a generous topping of melted mozzarella and Parmesan takes the dish to the next level. Ideal for weeknight dinners or meal prepping, this satisfying low-carb lasagne offers all the savory goodness you love without the added carbs. Simple, wholesome, and packed with flavor, it’s the perfect recipe for anyone seeking a healthier take on the Italian classic.
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
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.
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.
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.
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.
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.
Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
Add a layer of vegetable slices (zucchini, eggplant, and peppers), slightly overlapping them.
Spread a third of the ricotta-spinach mixture over the vegetables, followed by 1/2 cup of marinara sauce.
Repeat the layers of vegetables, ricotta mixture, and marinara sauce two more times, finishing with marinara sauce on top.
Sprinkle the remaining cup of shredded mozzarella over the top layer of sauce.
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.
Remove the lasagne from the oven and let it rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.2 g | 207% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 14230 mg | 619% | |
| Total Carbohydrate | 159.3 g | 58% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 87.2 g | ||
| Protein | 168.3 g | 337% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4546 mg | 350% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 6269 mg | 133% | |
*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.
